Why You Need to Put Pepper in Your Turmeric

Consuming turmeric is good for you but it can be even better.

Inside turmeric is something called curcumin. It is what makes turmeric such a healthy spice.

Curcumin is a major active component of turmeric and makes up about 2 ~ 6% of it. It is a powerful anti-inflammatory, antioxidant, antimicrobial, and wound healer. It is also highly effective towards metabolic, pulmonary, hypoglycemia, and respiratory conditions.

We aren’t absorbing curcumin properly though. It is hardly absorbed, metabolized, or distributed throughout our body after we consume it. Our body just isn’t equipped with the tools to extract all the wonderful benefits.

However, research has been done to find a solution to this problem.

That solution is right in your kitchen.

Fifachi Pepper and Spice Blend made by Nakazen, Okinawa, Japan

It is black pepper! (Not as though the title didn’t give the answer away.) Black pepper is one of the simplest, most natural in-home fixes to your absorption problems.

There is a component called piperine inside of black pepper which increases the bioavailability of curcumin.

Curcumin availability is increased by:


after consuming both turmeric and black pepper. No, it is not an exaggerated number. Piperine is vital if you want to get the effects of turmeric. Curcumin stays significantly longer in body tissues and intestinal absorption is higher, as well.

How do you consume pepper and turmeric at the same time?

If you make curry, soup, or a recipe that calls for turmeric, sprinkle some black pepper on the dish.

If you make turmeric smoothies, tea, or other forms of drinks, just sprinkle pepper into that, as well. When black pepper is added to drinks it does not create much of an unpleasant taste as you would think. It is not interacting with food items, such as meat or cooking oils and does not leave much of a taste at all, therefore, is surprisingly quite drinkable!

Next time you go for your turmeric powder, tea, drink, or whatever it may be, remember to add some of that black pepper.


-Prasad, S., Tyagi, A. K., & Aggarwal, B. B. (2014). Recent Developments in Delivery, Bioavailability, Absorption and Metabolism of Curcumin: the Golden Pigment from Golden Spice. Cancer Research and Treatment : Official Journal of Korean Cancer Association46(1), 2–18. http://doi.org/10.4143/crt.2014.46.1.2

-Nutrition Facts: Why Pepper Boosts Turmeric Blood Levels


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