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Only to a very limited extent: curcumin is a fat-soluble compound with poor water solubility [1]. In the laboratory, about 0.6 µg/ml dissolved in water, 7.4 µg/ml with heat [2]. The powder is mostly suspended in water.

In short
  • Curcumin is lipophilic and hardly soluble in water [1]
  • Water solubility in the laboratory: 0.6 µg/ml, 7.4 µg/ml with heat (12-fold) [2]
  • Fat in foods may improve uptake [3]
  • Curcumin is poorly absorbed overall [4]
  • Piperine: mixed evidence [5, 6]

What's behind it

Turmeric powder is plant material in which curcuminoids make up only a small part, about 2–6 % [7]. The yellow main constituent, curcumin, is a lipophilic polyphenol with poor water solubility [1]. If you stir powder into water, most of it therefore stays as fine suspended particles that may settle over time. That the powder visibly colours the water does not mean the curcumin is dissolved.

What the sources show

Solubility: in a laboratory test, about 0.6 µg/ml of curcumin dissolved in water. Heating raised this to 7.4 µg/ml (12-fold) without notable breakdown of the curcumin in the analysis [2]. That is a laboratory value for pure curcumin; tea from powder was not examined there.

Uptake: after ingestion, curcumin is poorly absorbed, rapidly metabolised and eliminated [4]. In a randomised crossover study, uptake of a highly bioavailable turmeric formulation rose in foods with suspended or polar lipids, such as an oat drink (+76 % area under the curve versus capsules) [3]. This suggests that fat-containing drinks help more than plain water, but it was not tested for spice powder.

Piperine: in 8 healthy people, 20 mg piperine raised the bioavailability of 2 g curcumin by 2,000 %, while without piperine serum levels were undetectable or very low [5]. In a study of 30 healthy people, however, there was no significant difference between a piperine-curcuminoid combination and a standard extract [6]. The evidence is mixed, and both studies used preparations, not culinary pepper.

What this means in practice

Turmeric can be stirred into hot water, for example for a tea, but it hardly dissolves there. Stir before drinking because the powder sinks. If you like turmeric in a drink, preparing it with milk or a plant drink is the obvious choice, since fat-containing foods improved uptake in the study. For flavour, water is enough.

Limits of the statement

The figures come from laboratory tests and from studies with special preparations or single doses, not from household spice powder. We did not check data on other constituents of the powder in water. No health effects can be derived from these data. With a sensitive stomach, use small amounts; reviews mention possible gastrointestinal complaints with curcumin [8].

Common follow-up questions

You can drink it, but little curcumin reaches the body this way. Curcumin is poorly soluble in water (Kotha & Luthria, 2019) DOI; heating raised solubility about 12-fold in a laboratory experiment but it stays low at 7.4 µg/ml (Kurien et al., 2007) DOI. Absorption is also low: in healthy volunteers, no curcumin was detectable in serum after single doses of 0.5 to 8 g of a curcumin extract (Lao et al., 2006) DOI.

Curcumin, the main yellow pigment, is poorly soluble in water (Kotha & Luthria, 2019) DOI. In a laboratory experiment, heating raised the water solubility of pure curcumin from 0.6 to 7.4 µg/ml, about 12-fold, without significant breakdown of the curcumin (Kurien et al., 2007) DOI. This value is still very low; cold water therefore dissolves even less. The experiment used pure curcumin, not spice powder.

Yes, but boiling changes the solubility problem only to a limited extent. Curcumin is poorly soluble in water (Kotha & Luthria, 2019) DOI; heating raised solubility in the laboratory from 0.6 to 7.4 µg/ml (Kurien et al., 2007) DOI. When whole turmeric rhizomes were cooked, boiling for 10 minutes was the most favourable treatment for curcuminoid content and antioxidant activity of the samples in one study (Zagórska et al., 2023) DOI. Roasting curcumin at 180 °C, by contrast, produced degradation products (Esatbeyoglu et al., 2015) DOI.

Curcumin is fat-soluble. In a laboratory model of digestion, an oil-in-water emulsion markedly improved the bioaccessibility of curcumin from turmeric powder, especially after heating to 100 °C (Zou et al., 2015) DOI. In whole milk, curcumin that had been incorporated associated mainly with milk fat (Gao et al., 2022) DOI. In a crossover study in healthy people, an oat drink increased the absorption of an already highly bioavailable turmeric formulation (AUC +76%) (Schönenberger et al., 2025) DOI. We found no human studies with cow's milk and turmeric powder.

Read more

Want to go deeper into the subject? Here is where to continue:

  • Intake guide: Bioavailability, modern formulations and the role of bioenhancers.
  • Effects overview: General questions about the effects and areas of use of the turmeric active ingredient.
  • Safety check: Safety, interactions and potential risks.

References

  • [1] Kotha, R. R. & Luthria, D. L. (2019). Curcumin: biological, pharmaceutical, nutraceutical, and analytical aspects. Molecules. DOI: 10.3390/molecules24162930
  • [2] Kurien, B. T., Singh, A., Matsumoto, H. & Scofield, R. H. (2007). Improving the solubility and pharmacological efficacy of curcumin by heat treatment. Assay and Drug Development Technologies. DOI: 10.1089/adt.2007.064
  • [3] Schönenberger, K. A. et al. (2025). The influence of food matrices on the bioavailability of curcuminoids from a dried colloidal turmeric suspension: a randomized, crossover, clinical trial. Food & Function. DOI: 10.1039/d4fo03414g
  • [4] Anand, P. et al. (2007). Bioavailability of curcumin: problems and promises. Molecular Pharmaceutics. DOI: 10.1021/mp700113r
  • [5] Shoba, G. et al. (1998). Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers. Planta Medica. DOI: 10.1055/s-2006-957450
  • [6] Fança-Berthon, P. et al. (2021). Pharmacokinetics of a single dose of turmeric curcuminoids depends on formulation: results of a human crossover study. The Journal of Nutrition. DOI: 10.1093/jn/nxab087
  • [7] Gupta, S. C., Patchva, S. & Aggarwal, B. B. (2013). Therapeutic roles of curcumin: lessons learned from clinical trials. The AAPS Journal. DOI: 10.1208/s12248-012-9432-8
  • [8] Soleimani, V., Sahebkar, A. & Hosseinzadeh, H. (2018). Turmeric (Curcuma longa) and its major constituent (curcumin) as nontoxic and safe substances: review. Phytotherapy Research. DOI: 10.1002/ptr.6054

Golden milk is milk or plant drink with turmeric [1]. There are no studies on how often to drink it. A cup with 1 teaspoon of powder supplies roughly 60–95 mg curcumin by calculation [2], well below the EFSA ADI [3].

In short
  • Preparation: stir turmeric into warm milk or plant drink; fat and pepper are optional
  • No studies on drinking frequency exist
  • 1 tsp (2–3 g) powder at 3.14 % curcumin gives about 60–95 mg by calculation (own calculation) [2]
  • EFSA ADI: 3 mg/kg body weight, i.e. 210 mg for 70 kg by calculation [3]
  • Piperine from pepper can change how some medicines are processed [4]

What's behind it

Golden milk (haldi doodh) is a warm drink of milk or plant drink and turmeric, often with spices, honey or pepper. In the laboratory study on golden milk, turmeric paste was added to cow or soya milk, with and without heating; turmeric raised phenol content and antioxidant activity in the test tube, most strongly in soya milk [1]. No statement about effects in the body can be derived from this.

Kitchen tip without a study behind it: first stir the powder smooth in a little hot liquid, then add the milk; this avoids lumps.

What the sources show

Amount: pure turmeric powder contained on average 3.14 % curcumin; curry powder far less and highly variable [2]. A level teaspoon (kitchen estimate 2–3 g) therefore corresponds to roughly 60–95 mg curcumin by calculation. This is our own back-of-the-envelope calculation, not a measurement. EFSA derived an ADI of 3 mg/kg body weight per day for curcumin as an additive; for 70 kg that would be 210 mg by calculation [3]. The ADI is a guidance value for the additive, not an intake recommendation.

Frequency: we found no study on how often golden milk should be drunk. On tolerability, a review rates turmeric and curcumin as non-toxic but notes that gastrointestinal upsets may occur [5].

Uptake: curcumin is poorly absorbed [6]. In a crossover study, uptake of a highly bioavailable turmeric formulation rose in foods with suspended or polar lipids, such as an oat drink (+76 %) [7]. Piperine raised the bioavailability of 2 g curcumin by 2,000 % in 8 healthy people [8], but a study of 30 healthy people found no significant difference from a standard extract [9]. Both concern preparations and pure piperine, not a pinch of culinary pepper.

Interactions: 20 mg piperine daily for 7 days raised blood levels of propranolol and theophylline in 6 healthy people each [4]. That was pure piperine in a single study; it does not show whether a pinch of pepper matters.

What this means in practice

How often you drink golden milk is a matter of habit and tolerance. If you drink more than one cup, keep an eye on your total turmeric intake, especially on top of capsules or extracts. If stomach complaints occur, reduce the amount. According to the EMA herbal monograph, turmeric is not recommended with biliary tract disorders [10]. If you take medication, ask a doctor first.

Limits of the statement

There are no studies on golden milk as a drink or on how often to drink it. The amount per cup is a calculation with assumptions. High-dose curcumin supplements are not comparable. No health effects can be derived from these data.

Common follow-up questions

A “best” milk is not established; cow’s and plant milk have, to our knowledge, not been compared. In a crossover study, an oat drink increased the absorption of a highly bioavailable turmeric preparation compared with capsules (24-h AUC +76%); in general, foods with lipids in suspended form or polar lipids improved absorption (Schönenberger et al., 2025) DOI. This applies to that special preparation, not automatically to turmeric powder.

There is no reliable figure for how much pepper is needed, because the study used isolated piperine, not ground pepper. In a small study in healthy volunteers, 20 mg piperine added to 2 g curcumin raised bioavailability by 2000% (Shoba et al., 1998) DOI. In a crossover study of 30 healthy people, however, five preparations, including a piperine–curcuminoid combination, did not differ significantly in unconjugated curcuminoids (Fança-Berthon et al., 2021) DOI. How much pepper belongs in golden milk cannot be derived from this.

Yes, you can also drink golden milk cold; warm or cold is a matter of taste. We found no human study on how temperature affects curcumin absorption.

EFSA confirmed an acceptable daily intake (ADI) of 0–3 mg per kg body weight for curcumin as a food additive (E 100) (EFSA, 2010) DOI. Pure turmeric powder averaged 3.14% curcumin (Tayyem et al., 2006) DOI; assuming 2–3 g per teaspoon, that is roughly 63–94 mg by our own calculation, while the ADI for a 60 kg person would be 180 mg per day. The ADI applies to the additive, not to dietary supplements. If you are pregnant, take medication or have a medical condition, talk to your doctor.

A best time of day is not established; the studies we found did not examine time of day. What accompanies curcumin seems to matter more: in a crossover study, a turmeric preparation was absorbed better from foods such as oat drink or a bar than from capsules, especially with lipids in suspended form or polar lipids (Schönenberger et al., 2025) DOI. So drink golden milk whenever suits you.

An exact figure is not possible because the content varies. In an analysis of 28 spice products, pure turmeric powder averaged 3.14% curcumin, while curry powders mostly contained much less and varied widely (Tayyem et al., 2006) DOI. Assuming 2–3 g per teaspoon, this gives roughly 63–94 mg curcumin by our own calculation. Curcumin is poorly absorbed from the gut (Jäger et al., 2014) DOI.

Read more

Want to go deeper into the subject? Here is where to continue:

  • Intake guide: Bioavailability, modern formulations and the role of bioenhancers.
  • Effects overview: General questions about the effects and areas of use of the turmeric active ingredient.
  • Safety check: Safety, interactions and potential risks.

References

  • [1] Idowu-Adebayo, F., Fogliano, V. & Linnemann, A. R. (2022). Turmeric-fortified cow and soya milk: golden milk as a street food to support consumer health. Foods. DOI: 10.3390/foods11040558
  • [2] Tayyem, R. F., Heath, D. D., Al-Delaimy, W. K. & Rock, C. L. (2006). Curcumin content of turmeric and curry powders. Nutrition and Cancer. DOI: 10.1207/s15327914nc5502_2
  • [3] EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). (2010). Scientific Opinion on the re-evaluation of curcumin (E 100) as a food additive. EFSA Journal 8(9):1679. DOI: 10.2903/j.efsa.2010.1679
  • [4] Bano, G., Raina, R. K., Zutshi, U. et al. (1991). Effect of piperine on bioavailability and pharmacokinetics of propranolol and theophylline in healthy volunteers. European Journal of Clinical Pharmacology. DOI: 10.1007/bf00314996
  • [5] Soleimani, V., Sahebkar, A. & Hosseinzadeh, H. (2018). Turmeric (Curcuma longa) and its major constituent (curcumin) as nontoxic and safe substances: review. Phytotherapy Research. DOI: 10.1002/ptr.6054
  • [6] Anand, P. et al. (2007). Bioavailability of curcumin: problems and promises. Molecular Pharmaceutics. DOI: 10.1021/mp700113r
  • [7] Schönenberger, K. A. et al. (2025). The influence of food matrices on the bioavailability of curcuminoids from a dried colloidal turmeric suspension: a randomized, crossover, clinical trial. Food & Function. DOI: 10.1039/d4fo03414g
  • [8] Shoba, G. et al. (1998). Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers. Planta Medica. DOI: 10.1055/s-2006-957450
  • [9] Fança-Berthon, P. et al. (2021). Pharmacokinetics of a single dose of turmeric curcuminoids depends on formulation: results of a human crossover study. The Journal of Nutrition. DOI: 10.1093/jn/nxab087
  • [10] European Medicines Agency, HMPC. (2018). European Union herbal monograph on Curcuma longa L., rhizoma (EMA/HMPC/329755/2017), adopted 25 September 2018. URL: https://www.ema.europa.eu/en/documents/herbal-monograph/final-european-union-herbal-monograph-curcuma-longa-l-rhizoma-revision-1_en.pdf

Turmeric has long been used for cooking and colouring food [1]. Curcumin is fat-soluble and poorly absorbed [2]; foods containing fat can improve uptake [3]. Strong heating degrades curcumin [4].

Turmeric in the kitchen
  • Curries, rice, soups, stews, drinks: common uses of turmeric as a spice and colourant [1]
  • Fat: foods containing fat improved curcuminoid uptake in one study [3]
  • Black pepper: mixed evidence [5, 6]
  • Heat: roasting at 180 °C degraded curcumin [4]
  • Health statements: EFSA found no established cause-effect relationship for curcumin and joint function [7]

What's behind it

Turmeric is used as a spice, a colourant and in traditional medicine [1]. Its yellow main constituent, curcumin, is a fat-soluble plant compound with poor water solubility [2]. In the kitchen, turmeric therefore suits dishes containing some fat, such as curries with coconut milk or ghee, rice dishes, vegetable stews, soups, smoothies or golden milk. These are cooking suggestions from kitchen practice, not study findings.

What the sources show

After ingestion, curcumin is poorly absorbed; the reasons are low absorption, rapid metabolism and rapid elimination [8]. In a rat study, about 75 % of an oral dose of 1 g/kg was excreted in the faeces [9].

On fat: in a randomised crossover trial with a highly bioavailable turmeric formulation, curcuminoid uptake rose in food matrices, most strongly in an oat drink (+76 % area under the curve). The authors attribute this mainly to lipids in suspended or polar form [3]. The study tested a special preparation, not spice powder.

On pepper: in 8 healthy volunteers, 20 mg of pure piperine added to 2 g of curcumin raised bioavailability by 2,000 %. Without piperine, serum levels were undetectable or very low [5]. In a study of 30 healthy people, however, there was no significant difference between a piperine-curcuminoid combination and a standard extract [6]. Culinary pepper in a dish was not tested in either study.

On heat: curcumin roasted at 180 °C for up to 70 minutes broke down into vanillin, ferulic acid and 4-vinyl guaiacol [4]. When fresh turmeric rhizome was boiled in water for 10 minutes, the measured curcumin content of the material was highest compared with microwaving and frying [10]. These are laboratory findings on content, not on uptake in the body.

Safety: curcumin intake from the normal diet is below 7 % of the ADI of 3 mg/kg body weight per day that EFSA derived for the additive E 100 [11].

What this means in practice

Turmeric can be used in many warm and cold dishes. If you care about curcumin uptake, combine the powder with fat-containing ingredients and cook gently rather than roasting hard. Whether a pinch of pepper at normal seasoning amounts changes anything has not been studied. For more on absorption, see the intake hub.

Limits of the statement

The studies involve isolated curcuminoids, extracts or special preparations, not dishes made with spice powder. The cooking suggestions are practical experience. Health effects of curcumin are not authorised for foods: EFSA saw no established cause-effect relationship for joint function [7]. This answer does not replace medical advice.

Common follow-up questions

In studies, fat and piperine matter most. Curcumin is fat-soluble, and a meal containing fat (for example a curry with coconut milk) enhances absorption according to a review (Stohs et al., 2020) DOI. Piperine from black pepper: in a small study in healthy volunteers, serum levels after 2 g curcumin alone were undetectable or very low; with 20 mg piperine, bioavailability was 2000 % higher (Shoba et al., 1998) DOI. Those were doses of pure curcumin; turmeric powder contained 3.14 % curcumin on average (Tayyem et al., 2006) DOI, so 2 g curcumin corresponds to roughly 64 g powder by calculation.

Yes, turmeric can be added to smoothies: in a study summarised by (Tripathy et al., 2021) DOI, turmeric was added directly to a fruit smoothie; with 14 g, the polyphenol content and antioxidant capacity of the drink rose (laboratory measurement). Curcumin is fat-soluble, and a meal containing fat enhances absorption (Stohs et al., 2020) DOI. For smoothies without milk, you could therefore add coconut milk or a plant oil, for example.

Fresh turmeric is also used raw: a study summarised by (Tripathy et al., 2021) DOI added turmeric to a fruit smoothie. Curcuminoids are heat-sensitive; in laboratory tests with purified curcuminoids, boiling, roasting and frying slightly lowered antioxidant capacity, most strongly with frying. Boiled and roasted curcuminoids stayed active in cell experiments (Sun et al., 2019) DOI. Curcumin is fat-soluble; a meal containing fat enhances absorption (Stohs et al., 2020) DOI.

Yes. Haldi doodh (turmeric milk, “golden milk”) is a traditional drink in South Asia, and turmeric is the base spice in “curry” (Paleker, 2023) DOI. Researchers have studied turmeric paste in cow and soya milk as “golden milk” (Idowu-Adebayo et al., 2022) DOI. We do not list further dishes such as dal or rice dishes individually without a reliable source.

Curcumin is a lipophilic polyphenol; poor aqueous solubility and bioavailability limit its use (Kotha & Luthria, 2019) DOI. In a small study in healthy volunteers, serum levels after 2 g curcumin alone were undetectable or very low; with 20 mg piperine from black pepper, bioavailability was 2000 % higher (Shoba et al., 1998) DOI. A meal containing fat further enhances absorption (Stohs et al., 2020) DOI.

Read more

Want to go deeper into the subject? Here is where to continue:

  • Intake guide: Bioavailability, modern formulations and the role of bioenhancers.
  • Effects overview: General questions about the effects and areas of use of the turmeric active ingredient.
  • Safety check: Safety, interactions and potential risks.

References

  • [1] El-Saadony, M. T., Yang, T., Korma, S. A. et al. (2023). Impacts of turmeric and its principal bioactive curcumin on human health: pharmaceutical, medicinal, and food applications: a comprehensive review. Frontiers in Nutrition. DOI: 10.3389/fnut.2022.1040259
  • [2] Kotha, R. R. & Luthria, D. L. (2019). Curcumin: biological, pharmaceutical, nutraceutical, and analytical aspects. Molecules. DOI: 10.3390/molecules24162930
  • [3] Schönenberger, K. A. et al. (2025). The influence of food matrices on the bioavailability of curcuminoids from a dried colloidal turmeric suspension: a randomized, crossover, clinical trial. Food & Function. DOI: 10.1039/d4fo03414g
  • [4] Esatbeyoglu, T., Ulbrich, K., Rehberg, C., Rohn, S. & Rimbach, G. (2015). Thermal stability, antioxidant, and anti-inflammatory activity of curcumin and its degradation product 4-vinyl guaiacol. Food & Function. DOI: 10.1039/c4fo00790e
  • [5] Shoba, G. et al. (1998). Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers. Planta Medica. DOI: 10.1055/s-2006-957450
  • [6] Fança-Berthon, P. et al. (2021). Pharmacokinetics of a single dose of turmeric curcuminoids depends on formulation: results of a human crossover study. The Journal of Nutrition. DOI: 10.1093/jn/nxab087
  • [7] EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). (2017). Curcumin and normal functioning of joints: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006. EFSA Journal 15(5):4774. DOI: 10.2903/j.efsa.2017.4774
  • [8] Anand, P. et al. (2007). Bioavailability of curcumin: problems and promises. Molecular Pharmaceutics. DOI: 10.1021/mp700113r
  • [9] Wahlström, B. & Blennow, G. (1978). A study on the fate of curcumin in the rat. Acta Pharmacologica et Toxicologica. DOI: 10.1111/j.1600-0773.1978.tb02240.x
  • [10] Zagórska, J., Kukula-Koch, W., Czop, M. et al. (2023). Impact of thermal processing on the composition of Curcuma longa rhizome. Foods. DOI: 10.3390/foods12163086
  • [11] EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). (2010). Scientific Opinion on the re-evaluation of curcumin (E 100) as a food additive. EFSA Journal 8(9):1679. DOI: 10.2903/j.efsa.2010.1679

We found no human study on golden milk as a drink; research has mainly examined curcumin, which is poorly absorbed [1]. A cup supplies only roughly 60–95 mg curcumin by calculation [2]. In 2017 EFSA saw no established effect of curcumin on joint function [3].

In short
  • No human study on golden milk as a drink found; a laboratory study covers only ingredients [4]
  • Curcumin is poorly absorbed and rapidly broken down [1, 5]
  • 1 tsp (2–3 g) powder at 3.14 % curcumin gives about 60–95 mg by calculation (own calculation) [2]
  • Piperine: mixed evidence [6, 7]
  • EFSA 2017: effect on joint function not established [3]

What's behind it

Golden milk (haldi doodh) is a warm drink of milk or plant drink, turmeric and often ginger, cinnamon, honey or pepper. Its benefit is hard to answer directly: what has been studied is not the drink but its yellow main constituent, curcumin. In a laboratory study, turmeric paste was added to cow or soya milk; turmeric raised phenol content and antioxidant activity in the test tube [4]. That says nothing about effects in the body.

What the sources show

Uptake: after ingestion, curcumin is poorly absorbed, quickly broken down and eliminated [1]. In rats, about 75 % of a 1 g/kg dose was excreted in the faeces [8]. Reviews describe rapid breakdown in the gut and liver [5]. In healthy volunteers, no curcumin was detected in serum after single doses of up to 8,000 mg of a standardised extract [9].

Amount: pure turmeric powder averaged 3.14 % curcumin [2]. A teaspoon (2–3 g) therefore supplies roughly 60–95 mg by calculation; this is our own back-of-the-envelope figure, not a measurement.

Fat and pepper: a special formulation was better absorbed in foods with suspended or polar lipids, most strongly in an oat drink (+76 %) [10]. In 8 healthy people, 20 mg piperine raised the bioavailability of 2 g curcumin by 2,000 % [6]; in 30 healthy people there was no significant difference between a piperine combination and a standard extract [7]. These amounts are not comparable to a cup.

Evidence on effects: clinical studies of curcumin used preparations, and a review reports safety up to 12 g/day over 3 months [11]. EFSA assessed a health claim on joint function: no conclusions could be drawn from 15 human studies in patients, and a cause-effect relationship was not established [3].

What this means in practice

Golden milk is first of all a drink with turmeric as a spice. No health effect can be derived from the data. Whether fat and a pinch of pepper change anything has not been studied for the drink. The plant-drink version is an option for lactose intolerance or milk protein allergy; that is a matter of tolerance, not of effect.

Limits of the statement

The assessment rests on laboratory and animal data and small human studies of curcumin, not on studies of the drink. The curcumin content per cup is a calculation with assumptions. We found no long-term data on regular consumption. Mind the sugar content if sweetened, for example with diabetes. This answer does not replace medical advice.

Common follow-up questions

Hardly, and only weak ones. We found a single-arm study without a control group in 60 nursing students (200 ml turmeric milk with added 500 mg curcumin, 21 days) (Krishnakumar et al., 2025) DOI and a non-randomized study in 30 girls with PCOS (one glass daily, 7 days) (Mathivathani et al., 2026) DOI. Neither allows reliable conclusions. Most clinical trials concern curcumin extracts, e.g. in knee osteoarthritis (Feng et al., 2022) DOI.

It is not standardized. As a calculation (assumption: half a teaspoon, about 1 to 1.5 g powder, 3.14 % curcumin (Tayyem et al., 2006) DOI) it is roughly 30 to 47 mg. Warm milk extracted 11.7 to 14.9 mg of curcuminoids per gram from turmeric powder (Kotha et al., 2022) DOI; this describes extractability, not absorption in the body. Curcumin also has low water solubility and is poorly absorbed in unformulated form (Hegde et al., 2023) DOI.

Curcumin has low water solubility, poor intestinal absorption and is metabolized quickly (Hegde et al., 2023) DOI. Rapid elimination from the body also contributes to low blood and tissue levels (Anand et al., 2007) DOI. Approaches include piperine, liposomes, nanoparticles or phospholipid complexes (Anand et al., 2007) DOI; curcumin is also fat-soluble, so a fatty meal can improve absorption (Stohs et al., 2020) DOI.

There is no established amount for everyday products. In the study by Shoba et al. in 8 healthy volunteers, 20 mg piperine was given together with 2 g curcumin, and bioavailability rose by 2000 % (Shoba et al., 1998) DOI. Transferring this to the small amount of curcumin in a cup of golden milk is not proven. In laboratory experiments, piperine also inhibits P-glycoprotein and CYP3A4 and may therefore affect medication (Bhardwaj et al., 2002) DOI.

No. Studies used extracts at defined doses, such as 1,500 mg of extract per day (Kuptniratsaikul et al., 2014) DOI or 500 mg of a bioavailable extract twice daily (Singhal et al., 2021) DOI, partly with additives such as piperine or turmeric oil (Stohs et al., 2020) DOI. With usual preparation, golden milk provides by calculation only about 30 to 47 mg curcumin per half teaspoon of powder (Tayyem et al., 2006) DOI.

This is not a scientifically established proof of special effects. Turmeric has long been used in traditional medicine, cooking and as a colouring, and reviews describe diverse biological activities but also discuss its low bioavailability (El-Saadony et al., 2022) DOI. EFSA did not consider a cause-and-effect relationship between curcumin and normal joint function established (EFSA, 2017) DOI. We found no robust study of the drink itself.

Read more

Want to go deeper into the subject? Here is where to continue:

  • Intake guide: Bioavailability, modern formulations and the role of bioenhancers.
  • Effects overview: General questions about the effects and areas of use of the turmeric active ingredient.
  • Safety check: Safety, interactions and potential risks.

References

  • [1] Anand, P. et al. (2007). Bioavailability of curcumin: problems and promises. Molecular Pharmaceutics. DOI: 10.1021/mp700113r
  • [2] Tayyem, R. F., Heath, D. D., Al-Delaimy, W. K. & Rock, C. L. (2006). Curcumin content of turmeric and curry powders. Nutrition and Cancer. DOI: 10.1207/s15327914nc5502_2
  • [3] EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). (2017). Curcumin and normal functioning of joints: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006. EFSA Journal 15(5):4774. DOI: 10.2903/j.efsa.2017.4774
  • [4] Idowu-Adebayo, F., Fogliano, V. & Linnemann, A. R. (2022). Turmeric-fortified cow and soya milk: golden milk as a street food to support consumer health. Foods. DOI: 10.3390/foods11040558
  • [5] Heger, M., van Golen, R. F., Broekgaarden, M. & Michel, M. C. (2014). The molecular basis for the pharmacokinetics and pharmacodynamics of curcumin and its metabolites in relation to cancer. Pharmacological Reviews. DOI: 10.1124/pr.110.004044
  • [6] Shoba, G. et al. (1998). Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers. Planta Medica. DOI: 10.1055/s-2006-957450
  • [7] Fança-Berthon, P. et al. (2021). Pharmacokinetics of a single dose of turmeric curcuminoids depends on formulation: results of a human crossover study. The Journal of Nutrition. DOI: 10.1093/jn/nxab087
  • [8] Wahlström, B. & Blennow, G. (1978). A study on the fate of curcumin in the rat. Acta Pharmacologica et Toxicologica. DOI: 10.1111/j.1600-0773.1978.tb02240.x
  • [9] Lao, C. D. et al. (2006). Dose escalation of a curcuminoid formulation. BMC Complementary and Alternative Medicine. DOI: 10.1186/1472-6882-6-10
  • [10] Schönenberger, K. A. et al. (2025). The influence of food matrices on the bioavailability of curcuminoids from a dried colloidal turmeric suspension: a randomized, crossover, clinical trial. Food & Function. DOI: 10.1039/d4fo03414g
  • [11] Gupta, S. C., Patchva, S. & Aggarwal, B. B. (2013). Therapeutic roles of curcumin: lessons learned from clinical trials. The AAPS Journal. DOI: 10.1208/s12248-012-9432-8

There are no studies on turmeric tea itself; the assessment rests on data for curcumin [1]. Curcumin hardly dissolves in water, and heat raises this only to a limited extent [2]. Fat may improve uptake [3].

In short
  • None of the studies reviewed examines turmeric tea directly
  • Curcumin in water: 0.6 µg/ml, with heat 7.4 µg/ml (laboratory test) [2]
  • Uptake from foods containing fat was higher than from capsules [3]
  • Intake from the normal diet is below 7 % of the ADI [1]
  • Very high amounts may cause gastrointestinal complaints [4]

What's behind it

For turmeric tea, fresh root or powder is steeped in hot water and strained after a few minutes, to taste; fat (e.g. milk, coconut oil) and a pinch of pepper can be added. This is kitchen practice, not a study-based recommendation. What matters is how much curcumin gets into the drink at all and how much of it is absorbed.

What the sources show

Curcumin is extremely poorly soluble in water: in a laboratory test about 0.6 µg/ml dissolved; heating raised this to 7.4 µg/ml (12-fold), without notable breakdown of the curcumin in the analysis [2]. That is still very little. We found no human study on turmeric tea.

Uptake in the body is limited anyway: curcumin is poorly absorbed, rapidly metabolised and eliminated [5]. In a study with a highly bioavailable turmeric formulation, curcuminoid uptake rose when given in foods with suspended or polar lipids, such as an oat drink (+76 % area under the curve versus capsules) [3]. That applies to this preparation, not to tea from powder. In a small study of 8 healthy people, piperine raised the bioavailability of 2 g curcumin by 2,000 % [6]; in a study of 30 healthy people, a piperine-curcuminoid combination showed no significant difference from a standard extract [7].

Safety: EFSA derived an ADI of 3 mg/kg body weight per day for the additive curcumin (E 100); intake from the normal diet is below 7 % of it [1]. A review rates turmeric and curcumin as non-toxic but notes that gastrointestinal upsets may occur [4]. In dose-escalation studies, single doses of up to 12,000 mg of extract were well tolerated by healthy people [8].

What this means in practice

A cup of turmeric tea is a drink, not a curcumin supplement. Because of the low solubility, little curcumin gets into the infusion. If you are sensitive, start with small amounts and leave it out if you get complaints.

Limits of the statement

The data come from laboratory tests, studies with extracts or special preparations and single doses, not from tea. No health effects can be derived from the small amount of curcumin in tea. An ADI applies to the additive curcumin, not to tea. With biliary disease, pregnancy, breastfeeding or medication, ask a doctor first.

Common follow-up questions

There is no measurement of the curcumin content of turmeric tea. By calculation, a teaspoon of powder (assumed 2–3 g) with an average of 3.14% curcumin (Tayyem et al., 2006) DOI contains about 63–94 mg. Little of it dissolves: curcumin has a water solubility of 0.6 µg/ml, 7.4 µg/ml with heat (Kurien et al., 2007) DOI – at most about 2 mg per cup (250 ml; own calculation, not counting suspended powder particles).

For curcumin as a food additive (E 100), EFSA set an acceptable daily intake (ADI) of 0–3 mg per kg body weight (EFSA, 2010) DOI; for 70 kg that is about 210 mg per day (own calculation). Pure turmeric powder contains on average 3.14% curcumin (Tayyem et al., 2006) DOI, so a teaspoon (assumed 2–3 g) contains roughly 63–94 mg by calculation. Even if all of it passed into the tea, one cup would be well below the ADI value. If you take medication, are pregnant or have a medical condition, ask your doctor or pharmacist.

There is no human study comparing turmeric tea with powder. What is known: curcumin barely dissolves in water; in the lab, heating raised its solubility from 0.6 to 7.4 µg/ml (Kurien et al., 2007) DOI. Formulations, on the other hand, can greatly increase absorption: in a crossover study in healthy volunteers, curcuminoid absorption from a specialised formulation was 45.9-fold higher than from the unformulated standard (Jäger et al., 2014) DOI – tea was not tested there.

There is no evidence-based optimal steeping time; there is no study on the steeping duration of turmeric tea. All that is known is that curcumin is barely water-soluble (0.6 µg/ml) and that heating raised its solubility to 7.4 µg/ml (Kurien et al., 2007) DOI. The commonly quoted 5–10 minutes is therefore more a matter of taste; go by aroma and how well you tolerate it.

Probably only little. Powder contains on average 3.14% curcumin (Tayyem et al., 2006) DOI, but curcumin barely dissolves in water (0.6 µg/ml; 7.4 µg/ml with heat) (Kurien et al., 2007) DOI. Absorption is also low: after single doses of 500–8,000 mg of an unformulated curcumin extract, no curcumin was detectable in the serum of healthy volunteers (Lao et al., 2006) DOI. With 20 mg piperine, the bioavailability of 2 g curcumin rose by 2000% in a small study of 8 healthy volunteers (Shoba et al., 1998) DOI.

Yes, with very high consumption gastrointestinal complaints are possible: according to the NIH database LactMed, turmeric is generally well tolerated even in high doses, but nausea, diarrhoea and allergic reactions have been reported (LactMed, 2025) PMID 30000906. For curcumin as an additive an ADI of 0–3 mg/kg body weight applies (EFSA, 2010) DOI. By calculation, a teaspoon of powder (assumed 2–3 g) at 3.14% curcumin (Tayyem et al., 2006) DOI contains about 63–94 mg. If you take medication (e.g. blood thinners), talk to your doctor or pharmacist first.

Read more

Want to go deeper into the subject? Here is where to continue:

  • Intake guide: Bioavailability, modern formulations and the role of bioenhancers.
  • Effects overview: General questions about the effects and areas of use of the turmeric active ingredient.
  • Safety check: Safety, interactions and potential risks.

References

  • [1] EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). (2010). Scientific Opinion on the re-evaluation of curcumin (E 100) as a food additive. EFSA Journal 8(9):1679. DOI: 10.2903/j.efsa.2010.1679
  • [2] Kurien, B. T., Singh, A., Matsumoto, H. & Scofield, R. H. (2007). Improving the solubility and pharmacological efficacy of curcumin by heat treatment. Assay and Drug Development Technologies. DOI: 10.1089/adt.2007.064
  • [3] Schönenberger, K. A. et al. (2025). The influence of food matrices on the bioavailability of curcuminoids from a dried colloidal turmeric suspension: a randomized, crossover, clinical trial. Food & Function. DOI: 10.1039/d4fo03414g
  • [4] Soleimani, V., Sahebkar, A. & Hosseinzadeh, H. (2018). Turmeric (Curcuma longa) and its major constituent (curcumin) as nontoxic and safe substances: review. Phytotherapy Research. DOI: 10.1002/ptr.6054
  • [5] Anand, P. et al. (2007). Bioavailability of curcumin: problems and promises. Molecular Pharmaceutics. DOI: 10.1021/mp700113r
  • [6] Shoba, G. et al. (1998). Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers. Planta Medica. DOI: 10.1055/s-2006-957450
  • [7] Fança-Berthon, P. et al. (2021). Pharmacokinetics of a single dose of turmeric curcuminoids depends on formulation: results of a human crossover study. The Journal of Nutrition. DOI: 10.1093/jn/nxab087
  • [8] Lao, C. D. et al. (2006). Dose escalation of a curcuminoid formulation. BMC Complementary and Alternative Medicine. DOI: 10.1186/1472-6882-6-10

Yes, turmeric is traditionally cooked in dishes. Strong, prolonged heating can degrade curcumin [1], whereas brief boiling in water did not lower the measured curcumin content in laboratory tests [2]. Fat in the dish may improve uptake [3].

In short
  • Turmeric can be cooked; it is a classic cooking spice
  • Roasting at 180 °C degraded curcumin in a time-dependent way [1]
  • Boiling fresh root (10 min) gave the highest curcumin content in the lab [2]
  • Hot water dissolves more curcumin, but still very little [4]
  • Fat in the dish may improve uptake [3]

What's behind it

Turmeric has long been used in cooking as a spice and colourant [5]. The question is what heat does to the yellow main constituent, curcumin: it can degrade it, but it can also promote its release from the plant material.

What the sources show

Heat and degradation: when pure curcumin was roasted at 180 °C for up to 70 minutes, vanillin, ferulic acid and 4-vinyl guaiacol formed, so it degraded over time [1]. This was an experiment with isolated curcumin, not spice powder in a dish. In aqueous buffer at pH 7.2 and 37 °C, about 90 % of the curcumin decomposed within 30 minutes; degradation was faster at neutral to basic pH [6].

Cooking the root: fresh turmeric rhizomes were treated by microwave, boiling and frying. Boiling for 10 minutes gave the highest measured curcumin content and antioxidant activity in the material [2]. This describes content in the processed root, not uptake in the body.

Solubility: heating raised the water solubility of curcumin in the laboratory from 0.6 to 7.4 µg/ml without notable breakdown [4]. That is still very little.

Uptake: curcumin is poorly absorbed [7]. In a crossover study, uptake of a highly bioavailable turmeric formulation was higher in foods with suspended or polar lipids, such as an oat drink (+76 %) [3]. That cooking with fat improves uptake from spice powder is not shown in the sources checked.

What this means in practice

You can cook turmeric into curries, soups, stews or rice dishes. If retaining curcumin matters to you, avoid hard roasting or searing at high heat and add the powder to the liquid or later in the cooking. This is a cautious inference from laboratory findings, not a tested rule.

Limits of the statement

The experiments involve isolated curcumin or rhizomes in the laboratory, not finished dishes. Human data on uptake when cooking spice powder with fat are lacking. No health effects can be derived from these data.

Common follow-up questions

Only to a limited extent. When pure curcumin was roasted at 180 °C, degradation products such as vanillin, ferulic acid and 4-vinyl guaiacol formed (Esatbeyoglu et al., 2015) DOI. In a laboratory experiment, boiling, roasting and frying slightly lowered the antioxidant capacity of curcuminoids, most strongly with frying (Sun et al., 2019) DOI. A fixed threshold temperature such as 120 °C is not confirmed. Both studies are laboratory or cell experiments, not human studies.

There is no fixed time. When microwave heating, boiling and frying of turmeric rhizomes were compared at different time intervals, boiling for 10 minutes was the most favourable for curcuminoid content and antioxidant activity of the samples (Zagórska et al., 2023) DOI. When curcumin was roasted at 180 °C for up to 70 minutes, it degraded (degradation kinetics were analysed) (Esatbeyoglu et al., 2015) DOI. Both are laboratory findings, not consumption recommendations.

Solubility is not the same as bioavailability. Heat raised the water solubility of curcumin about 12-fold in the laboratory (Kurien et al., 2007) DOI. When turmeric powder was heated to 100 °C with an oil emulsion, more curcumin moved into the oil phase and bioaccessibility in the digestion model was higher (Zou et al., 2015) DOI. We found no direct human studies on the effect of heating. For comparison, in a crossover study in healthy people, curcuminoid absorption from a specially formulated preparation was up to 45.9-fold higher than from a standard mixture (Jäger et al., 2014) DOI.

Read more

Want to go deeper into the subject? Here is where to continue:

  • Intake guide: Bioavailability, modern formulations and the role of bioenhancers.
  • Effects overview: General questions about the effects and areas of use of the turmeric active ingredient.
  • Safety check: Safety, interactions and potential risks.

References

  • [1] Esatbeyoglu, T., Ulbrich, K., Rehberg, C., Rohn, S. & Rimbach, G. (2015). Thermal stability, antioxidant, and anti-inflammatory activity of curcumin and its degradation product 4-vinyl guaiacol. Food & Function. DOI: 10.1039/c4fo00790e
  • [2] Zagórska, J., Kukula-Koch, W., Czop, M. et al. (2023). Impact of thermal processing on the composition of Curcuma longa rhizome. Foods. DOI: 10.3390/foods12163086
  • [3] Schönenberger, K. A. et al. (2025). The influence of food matrices on the bioavailability of curcuminoids from a dried colloidal turmeric suspension: a randomized, crossover, clinical trial. Food & Function. DOI: 10.1039/d4fo03414g
  • [4] Kurien, B. T., Singh, A., Matsumoto, H. & Scofield, R. H. (2007). Improving the solubility and pharmacological efficacy of curcumin by heat treatment. Assay and Drug Development Technologies. DOI: 10.1089/adt.2007.064
  • [5] El-Saadony, M. T., Yang, T., Korma, S. A. et al. (2023). Impacts of turmeric and its principal bioactive curcumin on human health: pharmaceutical, medicinal, and food applications: a comprehensive review. Frontiers in Nutrition. DOI: 10.3389/fnut.2022.1040259
  • [6] Wang, Y.-J. et al. (1997). Stability of curcumin in buffer solutions and characterization of its degradation products. Journal of Pharmaceutical and Biomedical Analysis. DOI: 10.1016/s0731-7085(96)02024-9
  • [7] Anand, P. et al. (2007). Bioavailability of curcumin: problems and promises. Molecular Pharmaceutics. DOI: 10.1021/mp700113r

Turmeric is eaten as a spice; there are no studies on eating it raw or on its own. The powder contains only about 2–6 % curcuminoids [1], and curcumin is poorly absorbed [2]. EFSA derived an ADI of 3 mg/kg body weight [3].

In short
  • Curcuminoids in turmeric powder: about 2–6 % [1]; pure powder averaged 3.14 % curcumin [4]
  • Curcumin is poorly absorbed [2]
  • Foods rich in fat may improve uptake [5]
  • EFSA ADI (additive): 3 mg/kg body weight [3]
  • Not recommended with biliary tract disorders [6]

What's behind it

Turmeric is usually eaten as a spice in dishes. Whether you eat the fresh root grated or sliced, or take the powder on its own, is not a question of toxicity but of taste, amount and tolerance. We found no study on eating raw root or plain powder; the data come from analyses of powders and from studies with curcumin extracts.

What the sources show

Content: about 2–6 % (w/w) of turmeric is curcuminoids [1]. In an analysis of 28 spice products, pure turmeric powder averaged 3.14 % curcumin [4]. A level teaspoon (kitchen estimate 2–3 g) therefore corresponds to roughly 60–95 mg curcumin by calculation (our own calculation).

Uptake: curcumin is poorly absorbed, rapidly metabolised and eliminated [2]. In a rat study, about 75 % of a 1 g/kg dose was excreted in the faeces [7]. In healthy volunteers, no curcumin was detected in serum after single doses of 500 to 8,000 mg of a standardised extract [8]. An unformulated standard curcumin was absorbed far less than a formulation with a hydrophilic carrier (45.9-fold) [9]. Foods rich in fat improved uptake of a special formulation, most strongly an oat drink (+76 %) [5]; this has not been studied for plain spice powder.

Safety: EFSA derived an ADI of 3 mg/kg body weight per day for curcumin (E 100); intake from the normal diet is below 7 % of it [3]. A review calls turmeric and curcumin non-toxic but notes that gastrointestinal upsets may occur [10]. The ADI applies to the additive, not to large amounts of plain powder.

What this means in practice

Grated fresh root or powder in food is a common way to use the spice. Eating plain powder by the spoonful brings little curcumin into the blood because of poor absorption. If you get stomach complaints, take less. The EMA herbal monograph advises against use with biliary tract disorders [6].

Limits of the statement

There are no studies on eating raw or plain turmeric. Studies with extracts and single doses cannot be transferred to spice amounts. No health effects can be derived from these data. With gallstones, medication or existing conditions, ask a doctor.

Common follow-up questions

There is no fixed upper limit for turmeric as a spice. For curcumin (E 100) as a food additive, EFSA set an ADI of 0–3 mg/kg body weight per day (EFSA, 2010) DOI, about 210 mg for 70 kg (our own calculation). Higher amounts were well tolerated in studies: single doses of 0.5 to 12 g of a curcumin extract caused only minimal, non-dose-related side effects in healthy people (Lao et al., 2006) DOI, and a review reports dose-escalation studies up to 12 g per day over 3 months (Gupta et al., 2013) DOI. Gastrointestinal complaints can occur (Soleimani et al., 2018) DOI.

As a spice in usual culinary amounts this is common: curcumin intake from the normal diet is below 7% of the acceptable daily intake (ADI) of 3 mg per kg body weight, according to EFSA (EFSA, 2010) DOI. The US FDA has classed curcuminoids as "Generally Recognized As Safe" (GRAS) (Hewlings & Kalman, 2017) DOI. For high-dose supplements, talk to your doctor first.

The EU monograph on turmeric rhizome as a traditional medicinal product advises against use in cases of bile duct obstruction, cholangitis, liver disease, gallstones and other biliary diseases, because of possible stimulation of bile secretion; safety in pregnancy and lactation has not been established (EMA, 2018) EMA/HMPC/329755/2017. Consistent with this, a single 20 mg dose of curcumin reduced gallbladder volume in 12 healthy volunteers (Rasyid & Lelo, 1999) DOI. According to the monograph, mild symptoms such as dry mouth, flatulence and gastric irritation may occur (EMA, 2018) EMA/HMPC/329755/2017. If you have a pre-existing condition, talk to your doctor beforehand.

Cumin, coriander, cardamom, ginger and black pepper, like turmeric, are among the culinarily significant spices of Indian cuisine (Singh et al., 2026) DOI. Which combination you like is a matter of taste; we found no studies on flavour pairings with turmeric.

We found no study on taste. A different effect is documented: in a laboratory model of digestion, an oil emulsion improved the bioaccessibility of curcumin from turmeric powder (Zou et al., 2015) DOI. In a crossover study in healthy people, absorption of a turmeric formulation rose when it was consumed in lipid-containing foods such as an oat drink (Schönenberger et al., 2025) DOI. Whether oil or ghee changes the taste of your dish depends on the fat and the amount.

We found no study on the taste of pure turmeric, so the description “earthy, slightly bitter, not hot” cannot be substantiated. In beverage studies with turmeric juice, mouthfeel and sweetness decreased and aftertaste and sourness increased as the turmeric share rose (Sun et al., 2023) DOI. In mixed drinks with turmeric and ginger juice, panelists perceived bitterness and pepperiness, among other attributes (Yusufali et al., 2024) DOI. Taste is individual, so try a small amount.

Read more

Want to go deeper into the subject? Here is where to continue:

  • Intake guide: Bioavailability, modern formulations and the role of bioenhancers.
  • Effects overview: General questions about the effects and areas of use of the turmeric active ingredient.
  • Safety check: Safety, interactions and potential risks.

References

  • [1] Gupta, S. C., Patchva, S. & Aggarwal, B. B. (2013). Therapeutic roles of curcumin: lessons learned from clinical trials. The AAPS Journal. DOI: 10.1208/s12248-012-9432-8
  • [2] Anand, P. et al. (2007). Bioavailability of curcumin: problems and promises. Molecular Pharmaceutics. DOI: 10.1021/mp700113r
  • [3] EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). (2010). Scientific Opinion on the re-evaluation of curcumin (E 100) as a food additive. EFSA Journal 8(9):1679. DOI: 10.2903/j.efsa.2010.1679
  • [4] Tayyem, R. F., Heath, D. D., Al-Delaimy, W. K. & Rock, C. L. (2006). Curcumin content of turmeric and curry powders. Nutrition and Cancer. DOI: 10.1207/s15327914nc5502_2
  • [5] Schönenberger, K. A. et al. (2025). The influence of food matrices on the bioavailability of curcuminoids from a dried colloidal turmeric suspension: a randomized, crossover, clinical trial. Food & Function. DOI: 10.1039/d4fo03414g
  • [6] European Medicines Agency, HMPC. (2018). European Union herbal monograph on Curcuma longa L., rhizoma (EMA/HMPC/329755/2017), adopted 25 September 2018. URL: https://www.ema.europa.eu/en/documents/herbal-monograph/final-european-union-herbal-monograph-curcuma-longa-l-rhizoma-revision-1_en.pdf
  • [7] Wahlström, B. & Blennow, G. (1978). A study on the fate of curcumin in the rat. Acta Pharmacologica et Toxicologica. DOI: 10.1111/j.1600-0773.1978.tb02240.x
  • [8] Lao, C. D. et al. (2006). Dose escalation of a curcuminoid formulation. BMC Complementary and Alternative Medicine. DOI: 10.1186/1472-6882-6-10
  • [9] Jäger, R., Lowery, R. P., Calvanese, A. V. et al. (2014). Comparative absorption of curcumin formulations. Nutrition Journal 13:11. DOI: 10.1186/1475-2891-13-11
  • [10] Soleimani, V., Sahebkar, A. & Hosseinzadeh, H. (2018). Turmeric (Curcuma longa) and its major constituent (curcumin) as nontoxic and safe substances: review. Phytotherapy Research. DOI: 10.1002/ptr.6054
Turmeric in the Kitchen: Taste, Cooking & Shelf Life