Siyuan Wu

Jan 30, 2025 | mdpi.com | Siyuan Wu |Siyi Zhao |Yi Zhao |Chenxi Zhang

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Oct 24, 2023 | mdpi.com | Hai Nguyen |Siyuan Wu |Tomoki Ootawa |Hieu Nguyen |Hiếu Nguyễn

1. IntroductionIn Vietnamese traditional medicine, the thermal processing of turmeric (Curcuma longa) rhizomes as herbal materials might involve steaming before drying, or roasting after drying [1,2,3]. While steaming is considered as a suitable method that retains the natural color and aroma of turmeric, roasting, on the other hand, is believed to enhance the turmeric’s flavor and aroma, which could be preferable in recipes where a stronger turmeric flavor is desired [4].