Turmeric with Black Pepper

Turmeric, a vibrant yellow-orange spice derived from the root of the Curcuma longa plant, is renowned for its distinctive color and flavor. With a warm, slightly bitter taste, it has been a staple in culinary traditions, particularly in South Asian cuisine, for centuries.

Turmeric is native to India. Its Sanskrit name, haridrā (“yellow”), denotes its characteristic color. In traditional ayurveda, it is one of the most important and widely used spices. It is highly valued for its uses in cooking, not only for the aroma and color it imparts but also for its digestive properties. For proper absorption and assimilation, it is combined with black pepper (another valued plant in Ayurveda).

How to Use Turmeric

Turmeric can be used as a spice in cooking, added to beverages like smoothies and golden milk, or incorporated into marinades and dressings to enhance flavor and color.

WARNING: Do not exceed the recommended daily dose (3 g daily) without consulting a specialist. Turmeric is contraindicated in some cases such as hepatitis and biliary disorders, pregnancy, and lactation, and it presents incompatibility with some anticoagulant medications.

Recipe Idea: Golden Milk

• 2 tablespoons Coconut Milk Powder
• 1/2 teaspoon Cinnamon Powder
• 1/2 teaspoon Turmeric
• 1/4 teaspoon Ginger
• 300 ml Filtered Water

1. Heat the water and add all the ingredients.
2. Blend for a few seconds and serve.