Summary The aim of this research was to investigate the effect of curcuma dispersion bead milling on particle size evolution over time. The study of 10 wt.% and 20 wt.% curcuma dispersions revealed that dispersions' polydispersity was decreasing up to 180 min which was found to be the optimum milling time with the volume mean diameter (d4,3) of (11.47 ± 0.85) μm. This diameter was the most effective with respect to the curcuma powder coagulation process attributed to the effect of curcuma oils after the milling time of 180 min. The mechanochemically atomized curcuma was used as a potential source of curcuminoids. By differential scanning calorimetry (DSC), two endothermic peaks were observed and related to curcuma melting effects. Curcumin powder exhibited one broad melting peak at 176 °C. Obtained data indicated that effective mechanochemical treatment makes curcuma powder a highly beneficial supplement applicable in food matrices of the human diet. SEM images of curcuma samples and analysis by instrumental techniques.