Turmeric

Turmeric is the golden spice that gives curry its color, and it has been part of Indian cooking and Ayurveda for thousands of years. Its main active compound, curcumin, has been widely studied, and research suggests it may help support a healthy inflammatory response.

Curcumin is poorly absorbed on its own, but two simple tricks help: black pepper, whose compound piperine greatly increases absorption, and a little fat, since curcumin is fat-soluble.

Try this: add 1/2 teaspoon of turmeric and a pinch of black pepper to scrambled eggs, soups, lentils or roasted cauliflower cooked in olive oil.

Cooking with turmeric is a lovely everyday habit. High-dose turmeric supplements are a different story: they can interact with blood thinners and other medications, so check with your doctor or practitioner first.