Chemically, the heat and oil of a tadka makes the fat-soluble compounds in spices, like curcumin, bioavailable. That’s why curcumin needs fat to absorb, and piperine from black pepper boosts it further. I learned this the hard way, skipping oil for "health," making all my turmeric-laced saaru pointless. Now I do a proper tadka with coconut oil, chamka, because my daughter says even Ayurveda needs science to work.
#fitness#health
Jump in to reply — no account needed.