Tag: Cooking turmeric

According to traditional Ayurvedic and Chinese medicine, fresh curcuma has been used for centuries to treat various ailments, from skin disorders to respiratory issues. But can you eat curcuma raw, and if so, how does it compare to its cooked or powdered form?

According to research, the body poorly absorbs the key active compound in turmeric, curcumin, when consumed alone. This leads many to question: does turmeric have to be heated to be effective, or is there another way to maximize its health benefits? The answer lies in the complex interplay of heating, fats, and other compounds that significantly influence its bioavailability.

While raw turmeric has its merits, research shows that applying gentle heat, as in roasting, can increase the bioavailability of its key compound, curcumin. This process makes it easier for your body to absorb and utilize the spice's powerful anti-inflammatory and antioxidant properties, unlocking a new level of health benefits from roasted turmeric.