{
    "id": 8621,
    "date": "2026-07-29T17:41:56",
    "date_gmt": "2026-07-29T17:41:56",
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    "modified": "2026-10-20T20:57:10",
    "modified_gmt": "2026-10-20T20:57:10",
    "slug": "kurkuma-gemahlen",
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    "title": {
        "rendered": "ground turmeric"
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        "rendered": "<p>Ground turmeric root (Curcuma longa) for cooking, golden milk and curries.<\/p>\n<div class=\"eh-fakten\">\n<h3>At a glance<\/h3>\n<ul>\n<li><strong>Plant:<\/strong> Curcuma longa (turmeric, turmeric), ginger plant<\/li>\n<li><strong>Origin:<\/strong> India, the largest producer, also Indonesia and Peru<\/li>\n<li><strong>Includes:<\/strong> Curcuminoids (approximately 3 to 5 percent curcumin), essential oil with turmerone<\/li>\n<li><strong>Tradition:<\/strong> For millennia, they have been cornerstones of Ayurveda and Indian cuisine.<\/li>\n<\/ul>\n<div class=\"eh-koerper\"><strong>Why your body is aware of this issue:<\/strong> Curcumin, the yellow pigment, is one of the most studied plant compounds, but there&#039;s a catch: your body barely absorbs it. A crumb of black pepper changes that. Its piperine increases absorption many times over, and fat helps even more. That&#039;s exactly how Indian cuisine has always done it.<\/div>\n<div class=\"eh-portraet\" style=\"background:#eef5e6;border-left:4px solid #55883b;border-radius:10px;padding:20px 24px;margin:22px 0;\">\n<p style=\"margin:0 0 6px;font-family:'Instrument Serif',serif;font-size:22px;color:#22301f;\">Folk medicine, tradition, research<\/p>\n<p style=\"margin:0 0 14px;line-height:1.6;\">What Ayurveda has used turmeric for for millennia, what curcumin can do and why pepper is included: the whole story in a portrait.<\/p>\n<p><a href=\"\/en\/wiki-archiv\/kurkuma-curcuma-longa\/\" style=\"display:inline-block;background:#55883b;color:#fff;font-weight:600;text-decoration:none;padding:10px 18px;border-radius:999px;\">View the portrait in the Botanical Archive \u2192<\/a>\n<\/div>\n<\/div>\n<h3>Here&#039;s how to use it<\/h3>\n<p>Always with a pinch of black pepper and a little fat: in curries, rice, lentils, scrambled eggs, or as golden milk (one teaspoon of turmeric, a pinch of pepper, one teaspoon of coconut oil in 250 ml of warm milk or oat milk). It stains strongly, so be careful with light-colored boards and clothing.<\/p>\n<div class=\"eh-warn\">\n<h3>Good to know<\/h3>\n<ul>\n<li>Do not use in large quantities if you have gallstones or bile duct obstruction.<\/li>\n<li>Turmeric can enhance the effect of blood thinners.<\/li>\n<li>Small amounts used in cooking are harmless. Highly concentrated extracts are a different matter and should not be equated with the spice itself.<\/li>\n<\/ul>\n<p style=\"margin-bottom:0\">As always, remember: a spice or herb is part of good food, not a medicine or medical advice. If you have any health concerns, are pregnant or breastfeeding, or are taking regular medication, it&#039;s a good idea to consult your doctor beforehand.<\/p>\n<\/div>",
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    "excerpt": {
        "rendered": "<p>The golden spice, finely ground.<\/p>",
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