Turmeric has been used in Ayurvedic and Chinese medicine for 4000 years. It's known for its anti-bacterial and anti-inflammatory properties. And, recent medical research has proven that those ancient healers were right! Turmeric is one of the most healthy natural remedies on the planet!

Curcumin is the active ingredient in turmeric that gives it those amazing healing properties and its yellow color. Turmeric is used mainly in Indian curries and gives those dishes their distinct flavor and coloring.

But, while turmeric is readily available and can easily be added to any recipe, the human body has trouble absorbing the amazing benefits.


Luckily, there are things you can easily do to increase turmeric's bioavailability.

  • Always pair with black pepper

Black pepper contains piperine, which improves the bioavailability of curcumin. Some studies have shown that ingesting black pepper with turmeric increases the bioavailability by 2000%! Luckily, black pepper pairs well with turmeric in most recipes. If you take a curcumin supplement, just swallow a peppercorn or two at the same time.

  • Use a healthy fat when cooking with turmeric

Curcumin is fat soluble. So, to be readily absorbed it is best to pair it with a healthy fat like olive oil, coconut oil or ghee. Eating turmeric with a healthy fat will allow the amazing health properties to go directly into the bloodstream by way of the lymphatic system, thereby partly bypassing the liver.

  • Increase turmeric's bioavalibility with heat

One study showed that heating turmeric increased its antioxidant level over 50%! So, add it to your next saute and don't forget to use a healthy fat and pepper, too!