{"id":13125,"date":"2017-07-11T07:00:06","date_gmt":"2017-07-11T14:00:06","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=13125"},"modified":"2017-07-11T07:00:06","modified_gmt":"2017-07-11T14:00:06","slug":"flavor-of-the-week-turmeric-adds-flavor-deep-color-to-menus","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/flavor-of-the-week-turmeric-adds-flavor-deep-color-to-menus\/","title":{"rendered":"Flavor of the Week: Turmeric adds flavor, deep color to menus"},"content":{"rendered":"<div class=\"shortabstract\">\n<p id=\"abstract\">Turmeric is a spice that is popular for its earthy taste, and its deep orange color. It is popular in Indian cuisine, but it is only in two percent of U.S restaurant menus. However, it is becoming more popular, here in the U.S, and has grown 154 percent in presence on US restaurant menus. This flavor is in the adoption stage. Only 65% of the population knows it, 43% has tried it, and it is mostly know my millennials and females.<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"http:\/\/www.restaurant-hospitality.com\/food-trends\/flavor-week-turmeric-adds-flavor-deep-color-menus\" rel=\"noopener\">Flavor of the Week: Turmeric adds flavor, deep color to menus<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3ZQA3IO31BRC35H7P8FPEV3J20SO1T 3EJPLAJKEMGLWFU4NP7PD9XOTOB6ZY A1JLXOOQVA5N87)<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Turmeric is a spice that is popular for its earthy taste, and its deep orange color. It is popular in Indian cuisine, but it is only in two percent of U.S restaurant menus. However, it is becoming more popular, here in the U.S, and has grown 154 percent in presence on US restaurant menus. This [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8141,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/13125"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=13125"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/13125\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8141"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=13125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=13125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=13125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}