Why turmeric and black pepper?

Dry/powdered or Fresh Turmeric (peel, chop, freeze) – use anytime!

Curcumin and other chemicals in turmeric are powerful anti-inflamatory agents. In the lab, it has been shown that curcumin inhibits a many different cancers. For more on how turmeric fights cancer cells, see Anti-Cancer by David Servan-Schreiber, p. 104-106.

Also, as mentioned on Dr. Servan-Schreiber’s blog,  new research shows that in the Petri dish the bioactive compound found in turmeric (curcumin) and the bioactive compound found in black pepper (piperine) — when combined — are a potent anti-cancer combination – especially against breast cancer stem cells – the cells that conventional treatment (chemotherapy and radiation) have the hardest time eliminating.

Accordingly, Dr. Servan-Schreiber says in his blog: “…given that turmeric and pepper, taken as part of a normal diet, are practically never toxic in any way, it seems to me to be perfectly reasonable to recommend that all of us regularly consume a soupspoon of turmeric every day, with a pinch of pepper.”

But he adds: “CAUTION: Note that it is often safest to avoid turmeric during chemotherapy as well as three days before and after the treatment. This is because it can – rarely, but it can – interfere with some chemotherapy treatments and reduce their benefits.”

Turmeric and black pepper — the combo

Think of these two spices as one – because black pepper must be present in the food for turmeric to be fully assimilated by the body. “Pepper multiplies the body’s absorption of turmeric by two thousand.” (Anti-Cancer by David-Servan Schreiber, p. 104)  So…“To be assimilated by the body, turmeric must be mixed with black pepper (not simply peppers). Ideally, if must also be dissolved in oil (olive, canola, or linseed oil, preferably).” (Anti-Cancer, p. 120)

For more information about turmeric and it’s healthful properties (and some cautions)….

• Memorial Sloan-Kettering’s website – Integrative Medicine, Herbs. Here you will find all the details and background research on turmeric!
• NIH National Center for Complimentary and Alternative Medicine

Delicious recipes with dry powdered turmeric or fresh turmeric

Dry powdered turmeric: To find delicious recipes that give you the health benefits of dry powdered turmeric, just go to the search button (upper right hand section of this page) and enter “turmeric.” One of my favorite recipes with turmeric in it is Cilantro Sauce. My family uses this Cilantro Sauce as a dip for veggies and as a condiment along with bean and lentil dishes!

Fresh turmeric: You can find fresh turmeric (the yellow, not the white variety), at Whole Foods and in Asian supermarkets. To learn about fresh turmeric see Cooking with Kurma.

How to store fresh turmeric for use anytime: When I buy fresh turmeric at the Asian market, I buy a lot at once and process it for storage in my freezer. Here’s how:

Peeling turmeric

• Wash the turmeric to get the dirt off.
• Using a vegetable peeler, peel the skin off; discard the skin.
• Rinse the peeled turmeric with water.
• Place the peeled and rinsed turmeric into the work bowl of a food processor fitted with the metal blade. Process until the turmeric looks like it’s been grated.

Turmeric after processing in food processor

• Line a rectangular storage container with a layer of parchment paper (and make sure the parchment paper sticks out over the edges of the container) and using a spatula spread just enough of the “grated” turmeric to cover the parchment paper with a thin layer of turmeric.
• Repeat this process: layer of parchment paper; layer of turmeric.

Thin layer of turmeric over parchment paper

• Cover and freeze.
• Remove from freezer and let it defrost on the kitchen counter for a few minutes. Then tug on the top layer of parchment paper that overhangs the sides of the container. This will lift up one frozen layer of turmeric.
• Using your hands (or rubber gloves if you don’t want to get your hands yellow colored), break the layer of frozen turmeric up and place the irregular pieces of frozen turmeric into a plastic bag for the freezer. Store you turmeric in the freezer for future use – anytime! Just remove the amount you need and cook!

Pieces of frozen turmeric in freezer bag

Note: When using fresh turmeric, use at least about twice as much as you would if you were to use dry powdered turmeric, since it is less concentrated and has a milder flavor. And…remember to always add black pepper to your recipe!

P.S. I also store fresh garlic and fresh ginger in the same way! Just peel, process, freeze, and store! Never run out of the healthy foods you need for cooking!

from left: frozen pieces of garlic, turmeric, ginger

Enjoy and be healthy!

~Leni