Turmeric: Does cooking and boiling destroy the benefits of this precious spice?

Turmeric: Does cooking and boiling destroy the benefits of this precious spice?

Turmeric offers numerous benefits to our body, but does its wondrous properties remain so when it is heated or brought to a boil?

Turmeric offers numerous benefits to our body, but does its wondrous properties remain so when it is heated or brought to a boil?

La turmeric is an ancient spice, which has always been used in Indian culture as a natural remedy in Ayurvedic medicine which today really needs no introduction. But what is the ideal way to consume it and, above all, can the heat kill the properties of turmeric? Let's find out. (Read also: Turmeric: history, legends and curiosities of the spice with a thousand uses)





Turmeric: What Happens When Boiling?

Turmeric is rich in an antioxidant known as curcumin, which has great anti-aging, anti-inflammatory and anticancer properties. According to experts, most of its benefits are attributed to turmeric's active compounds, known as curcuminoids. In addition to curcuminoids, it contains 34 essential oils that they help improve metabolism, digestion, immunity and brain functioning.

Turmeric and its most dynamic compound, curcumin, have countless health benefits, we remember, for example: 

  • improves heart problems
  • prevents Alzheimer's
  • protects against diseases such as cancer
  • helps improve arthritis symptoms
  • protects against depression.

However, studies show that excessive heating or boiling can affect the nutritional intake of this spice.

According to one study of the Department of Biochemistry and Nutrition, Central Food Technological Research Institute, heating, boiling or pressure cooking turmeric for a long duration, can lead to the loss of the curcumin compound. According to the research, it was found that while pressure cooking and heating turmeric for 10 minutes results in a loss of curcumin of about 12-30%, especially in the presence of a acidifying agent such as tamarind, excessive heating could even result in a loss of about 27-53% of curcumin.

However, other studies have instead pointed out that, by boiling turmeric, the effects of curcumin became more effective and most of the research conducted on the effects of heat on curcumin converges in favor of cooking the spice. Generally, the cooking turmeric would improve the concentration of curcuminoids in the body as it would favor it the body's absorption and antioxidant capacity



To conclude we can say that cooking turmeric for a few minutes does not reduce its nutritional value, but the boiling over high heat or pressure reduces the effectiveness of curcumin. Cooking it for a short time and combining it with acidifying agents can help improve absorption. Another way to increase its effectiveness is to turn off the heat immediately after cooking or use it simply by sprinkling it on salads or soups, or by diluting it in raw drinks. Or, if you suffer from joints, prepare the excellent golden milk, the most loved golden milk by those who practice yoga and not only


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Photos: ResearchGate

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