Although it’s been used in Eastern recipes for centuries, Turmeric has been the health talk of the western world lately. And with reason. It contains high concentrations of curcumin, a polyphenol that boasts some impressive health benefits. Curcumin has powerful anti-inflammatory and antioxidant properties that are only in the beginning stages of being scientifically explored. It also gives turmeric its distinct colour and flavour. In fact, due to its golden yellow colour, turmeric is sometimes referred to as ‘Indian saffron’. The turmeric root is part

of the ginger family and has a similarly warm (and slightly bitter) taste when eaten raw.
The problem with the curcumin in turmeric is that it is metabolised too fast for significant absorption in the body, so in supplement form it’s often paired with piperin – a compound found in black pepper that slows this metabolism and therefore increases the curcumin’s bioavailability.
The following recipes include black pepper and a good fat to ensure the dishes pack a nutritional punch. Enjoy.