The Anti-Inflammatory Properties of Turmeric in Mixed Pickle

Turmeric is more than just a colorant in mixed pickle; it's a primary source of the powerful compound curcumin. Numerous studies suggest curcumin has potent anti-inflammatory and antioxidant effects, comparable to some pharmaceutical drugs but without the side effects.

However, curcumin is poorly absorbed by the body on its own. The presence of piperine (from black pepper) and fats dramatically increases its bioavailability. Interestingly, many traditional pickle recipes pair turmeric with mustard oil—a fat that may aid absorption—and sometimes include black pepper.

This makes a spoonful of turmeric-rich pickle a potential source of bioavailable curcumin. While you wouldn't consume pickle as medicine, it's a flavorful way to incorporate this beneficial spice into your daily diet. For a potent dose, seek out pickles that don't skimp on turmeric, a feature highlighted in some specialty jars within a good mixed pickle.