Turmeric & Black Pepper
A tangy yellow South Asian spice used in curry dishes, turmeric has long been studied for its anticancer properties, anti-inflammatory effects, and tumor-fighting activities known in nutrition-speak as anti-angiogenesis. The active agent in the spice is a plant chemical, or polyphenol, called curcumin.
One of the problems with using turmeric to improve your health, according to Kennedy, is its low bioavailability when eaten on its own. But there’s a solution, and it’s probably in your pantry. “Adding black pepper to turmeric or turmeric-spiced food enhances curcumin’s bioavailability by 1,000 times, due to black pepper’s hot property called piperine,” says Kennedy.
“This is one reason it’s thought that curry has both turmeric (curcumin) and black pepper combined.” Translation: You’ll get the benefits of turmeric if you pepper up your curries.