Turmeric, pepper, and cinnamon tissane

Turmeric plants sport tropical leaves that are showy but also have medicinal benefits when sliced in a chiffonade and used as a garnish in salads and soups. The roots, called rhizomes, have powerful antioxidant properties. Turmeric is a must in Indian cooking, adding a bright orange color to curries and an earthy flavor with notes of ginger.

Studied health effects of turmeric

Turmeric has been used as a spice and as a medicinal herb for thousands of years in India. More recent studies acknowledge the benefits of its most active ingredient, curcumin. Studies show measured effects on boosting brain function, lowering blood pressure, and reducing inflammation. Signs also point to curcumin’s ability to slow Alzheimer’s or even to kill cancer cells and reduce metastasis.

Pepper boosts flavor and health

Also, native to India, black pepper contains piperine, which enhances the absorption of curcumin. Combined with turmeric, black pepper amplifies the health benefits. More importantly to your taste buds, black pepper adds a spicy lift to this recipe. 

Brewing turmeric tissane

I use fresh turmeric root, but you can use turmeric powder. Almond milk works well in this recipe, or oat milk for people with nut allergies.