The much-lauded constituent in turmeric is the yellow pigment called curcumin, which has those lovely anti-inflammatory and anti-cancer properties, but our liver loves turmeric too, and the enzymes break it down so quickly that curcumin is very poorly absorbed. I love to watch how herbs are used by the indigenous people of the land, because they know exactly how to do it. In India, the mamas cook turmeric powder, with black pepper and ghee or coconut oil to make their medicines; and guess what – fat and black pepper are exactly the co-ingredients needed to improve the adsorption of curcumin by a whopping 2000%.
Curcumin has been a very popular health supplement, and it is very expensive, so I would like to offer you my recipe for turmeric butter, which is both delicious, and makes the curcumin very bio-available.
Turmeric Butter:
¼ tsp of freshly ground pepper, tossed into a dry saucepan and warmed over the cooker until you can smell the pepper. Then remove the saucepan from the heat.
Immediately add 1 heaped dessertspoon of turmeric powder and swirl it around the hot pot.
Now return to a low heat and add 3 dessertspoons of coconut oil and allow to melt.
Switch off the heat but leave on the now-cooling cooker top so that the coconut butter gently simmers for a few minutes as it absorbs the curcumin from the turmeric.
After about 10 minutes, you can pour into a clean and dry glass jar, seal and cool in the fridge.
I like to add a small amount to my chai tea about twice a day, but you could also use it on your toast as a fragrant butter, and over rice, etc, etc. It really is most delicious, and will help to ease your aches and pains.