Turmeric is known as golden spice widely found in Asia and Central America. It is a spice which comes from Curcuma Longa and has Curcumin as an active ingredient.
WHAT IS CURCUMIN?
Curcumin gives a vibrant yellow color and has many medicinal and health benefits.
Curcumin is a strong polyphenol which is a strong antioxidant.
Has anti-bacterial, anti-inflammatory and antifungal properties.
Although curcumin has many benefits, it is not well absorbed in the body.
While black pepper is available all over the world and is known for its strong yet pungent smell and flavor.
Black pepper contains the bioactive compound piperine, which is similar to capsaicin, the active component found in chili and cayenne pepper. Piperine can help in relieving nausea, headaches and poor digestion and have anti-inflammatory properties.
Black pepper contains the bioactive compound piperine, which is similar to capsaicin, the active component found in chili and cayenne pepper.
Piperine can help in relieving nausea, headaches and poor digestion and have anti-inflammatory properties.
Why Turmeric And Black Pepper Are Used In Conjunction?
Now it must be confusing why we are talking about turmeric and black pepper together.
As we mentioned, turmeric absorption in our body is quite low and to get the maximum benefits from it, taking black pepper with it will help the absorption rate go higher.
It is said that with black pepper, curcumin present in turmeric get absorbed up to 2000% more.
Curcumin is associated with various health benefits due to its strong antioxidant properties which helps in free radicals which can cause cellular damage.
Researchers have proved that piperine from black pepper slows down the metabolism of curcumin too quickly and let it be in the body for a longer time for utilizing its full potential.
If not for black pepper’s piperine, curcumin will be quickly metabolized and removed from the body through the liver and intestinal wall, due to its poor bioavailability.
Bioavailability and its concept
The bioavailability is best explained as the amount of nutrient which is readily available from the food and easily absorbed by the body for metabolic purposes of the body.
Some of the food items have nutrients which are easily bioavailable and hence can get easily digested, absorbed and metabolized by the body.
However, there are some which have poor or low bioavailability where the process of digestion, absorption, and metabolism hinders and the process is not carried out as smoothly as it should be.
Therefore, when turmeric is taken with black pepper, black pepper enhances its bioavailability by making curcumin from turmeric available for absorption.
Piperine is shown to increase the bioavailability of other nutrients such as selenium, beta-carotene and B-complex vitamins. Piperine is seen to support and boost the liver’s detoxification process.
Piperine simply inhibits the metabolism of curcumin in the intestines and also inhibit some of the enzymes in the intestines. This inhibiting activity helps in the absorption of curcumin.
The curcumin in turmeric is also fat-soluble which means that it needs to be dissolved in fat before entering into the bloodstream via absorption. In meals where turmeric is used, adding some kind of fat and black pepper will aid the bioavailability and absorption of turmeric.
How to store turmeric and black pepper?
To store pepper, you should buy whole peppercorns and grind them whenever you need them. This will ensure freshness to the peppercorns and grind them when you need to add them to the recipe. Store the peppercorns in a cool, dark and dry place.
Pepper can be added to salad dressings, stew, and other gravy recipes but it is best to add pepper at the end of the cooking as cooking pepper will lose its aromatic flavor if they are heated for too long.
For turmeric, the fresh root of turmeric can be used as well as dried and powdered form is the most used one. The fresh turmeric can be kept in the refrigerator for a month or alternatively slice it up and store in an airtight container.
For a powdered version of turmeric store in an airtight container for flavor and taste where it will last for up to a year.
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