Your Cart

An Instant Pickle That Fights Cancer
Home Blogs & Videos An Instant Pickle That Fights Cancer

An Instant Pickle That Fights Cancer

Nov 17, 2022


Sujata Lakshmanan

Why Turmeric and Black Pepper for Cancer – A Synergistic Advantage

– A curious combination

Enough and more has been said and done about turmeric. But why turmeric and black pepper? Read on and watch the video below to discover not just the “why” but also the “how”.

Of Turmeric and Pepper

Turmeric (Curcuma longa)

Turmeric, botanically named as Curcuma longa, is a flowering plant native to India. It belongs to the ginger family, or Zingiberaceae, and its roots, called rhizomes, have been used in Indian cuisine for generations. Turmeric has also been used for centuries as a major part of Ayurveda , Siddha medicine , traditional Chinese medicine , Unani , etc. According to Wikipedia , turmeric went on from India to Southeast Asia along with Hinduism and Buddhism.

Turmeric Plant

Curcumin is a bright yellow chemical produced by the turmeric plant. It is approved as a food additive by the World Health Organization. Thanks to curcumin, turmeric was also used as a dye to colour the robes of monks and priests for many generations.

But today curcumin is by far most popular as a dietary supplement. It is also used in cosmetics and as a flavouring & colouring agent for foods.

Black Pepper (Piper nigrum)

Black pepper, botanically named as Piper nigrum is a flowering vine and is cultivated for its fruit, (what we know as peppercorn). It is usually dried and widely used in India as a spice and seasoning. Fresh green or black pepper is also traditionally used in South India in the form of a spicy pickle.

Black pepper, ground, dried has been used for generations as a flavouring agent and also as a traditional medicine. Did you know that black pepper is the world’s most traded spice? Its spiciness is due to the chemical compound called piperine

Black Pepper Plant

Is Turmeric good for Cancer?

Is turmeric good for cancer? Scientific research does seem to suggest so. However, there is a catch. The absorption of the curcumin by our body is found to be extremely poor. So, despite it’s potential, we may not be really harvesting the true benefits of this wonder spice.

So, what does one do?

The Turmeric and Black Pepper Connection

Modern research seems to suggest that just adding a pinch of black pepper is all it takes to increase the absorption (called bio-availability) of curcumin by the body – by… believe it or not… 2000% ! That’s quite astronomical!

But if you think of it, our ancestors have been using turmeric and black pepper as part of our cuisines for ever! How did they know this secret? We will never know!

Also discover the use of turmeric and black pepper for cancer – a very interesting turmeric cancer connection!

Turmeric Mango Ginger Pickle

Watch this video below to discover more details and much much more about the turmeric and black pepper connection, and simple way to bring it into your life – through  how to make turmeric pickle (Haldi ka acchar) along with mango ginger.

This easy pickle recipe is a two-in-one… raw turmeric pickle and mango ginger pickle recipe rolled into one. Turmeric is one of the very important herbs for cancer treatment. In fact it could be called one of the miracle foods that cure cancer Raw turmeric health benefits are so huge that this fresh turmeric recipe should be a part of our everyday diet!

Vernacular Names

Turmeric (Curcuma longa)

Hindi – Haldi

Marathi – Halad

Tamil – Manjal

Mango Ginger (Curcuma amada)

Hindi – Amba Haldi

Marathi – Ambe Halad

Tamil – Manga Inji / Maa Inji

Bengali – Aam Aada


Raw Turmeric – 200 g

Raw Mango ginger – 200 g

Lemon – 2 Nos

Black Pepper powder – 1/2 tsp

Salt – To taste

Termeric Image

Leave a comment

Please note, comments must be approved before they are published