Our botanical researcher follows a turmeric harvest from the soil to the drying racks — and explains why curcumin needs a little help to be absorbed.
Turmeric harvest begins when the leaves start to yellow and dry — usually seven to ten months after planting. The rhizomes are dug up by hand, washed, boiled, sun-dried for weeks and finally polished and ground.
HarvestFreshly dug roots with green stalks.
SliceThe bright orange interior.
DryDried pieces, ready to be ground.
GrindThe golden powder we all know.
The absorption puzzle
Curcumin, turmeric’s most studied compound, isn’t easily absorbed on its own. That’s why traditional recipes pair it with black pepper (piperine) and fat — a combination modern research has also explored.
Golden milk (1 cup)
- 250 ml milk of choice
- 1/2 tsp turmeric
- pinch black pepper
- 1/4 tsp cinnamon
- 1 tsp honey (after heating)
Written by
Kabir Mehta
Kabir travels to farms across India documenting how botanicals are grown, dried and extracted. Happiest with soil under his nails.
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