Turmeric, like many culinary herbs and spices has small, definite and demonstrable benefits to human health and is a welcome addition to Western diets. Cooking using herbs and spices, rather than fat, sugar and salt, to provide flavour is a healthy choice.

Whilst supplemental turmeric and curcumin is both expensive and very poorly absorbed, the use of turmeric in cooking is cheap and the cooking process itself dramatically increases its absorption. Turmeric is a fat soluble spice and its solubility and bio-availability increases when heated with fat or oil, as in cooking. The addition of a very small amount (just a pinch) of black pepper, to a recipe, massively increases turmeric absorption (by up to 2000%). So let me share some rather delicious recipes using turmeric, with you:


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