Wednesday, 28 October 2015


My love for exploring ingredients and their benefits led me my local exotic grocer ( where I found fresh turmeric). 
I've always used dried Turmeric for cooking and was rather excited to find the fresh root. 
I prefer the fresh ones now, as they don't  have the 'woody' taste, that dry Tumeric has. 
I've always known about the great benefits of Turmeric (anti-inflammatory and a great antioxidant) including its healing properties when used as a face mask. 

Curcumine, (the main nutrient component of Turmeric)  is what helps Turmeric to possess it's strong anti inflammatory and antioxidants benefits. However curcumine is hard to absorb into our bloodstream. By adding black peppercorns (which contains piperine ), it helps with the absorption of curcumine. 

Every second day , I enjoy a lovely cup of tea with Tumeric and black peppercorns.
 Here is my recipe. 


15g of sliced fresh turmeric or 1 teaspoon of dry turmeric 
Half a teaspoon of freshly millet black peppercorns 
200ml of hot water
Add 10g of sliced Ginger (optional)

Japanese Tea pot with an internal strainer


Add the Tumeric, milled black Peppercorns and Ginger to the strainer.

Add the hot water and leave to steep or infuse for 3-4 minutes. Pour into your tea cup, sit, relax and savour the spicy flavours. 

Try the recipe and hashtag #Ndudurecipes on Instagram to be featured. Don't forget to leave a comment with feedback about the recipe. 

All photos and recipes are by the owner of this blog.