Aromandise Curcuma Latté Ginger is a blend of spices that will give your preparations a beautiful saffron color and all the virtues of turmeric. Ideal for "latte" drinks, your pastry preparations or even your ice cream The ginger enhances the preparation of a delicious tangy and lemony flavor. The curcuminoids in turmeric rhizome powder, just like the piperine in pepper berry powder, become available for biochemical exchange in the body when they are put into solution. They will thus be able to better cross the wall of the intestine and pass into the blood, from where curcumin can play its remarkable role, in particular as an antioxidant and anti-inflammatory. Curcumin is especially soluble in lipids (oils, fatty substances), hence the interest in cooking it with fatty substances (vegetable oils, vegetable or animal milks, etc.). The piperine contained in pepper plays the dual role of promoting the intestinal absorption of curcumin and limiting its rapid natural biodegradation in the liver and the intestinal wall. The turmeric powder used was obtained by gentle drying of quality rhyzome, rich in curcuminoids. No operation aiming to extract the other active components of the fresh rhyzome (turmeric oil or other curcuminoids) for a different valuation have been implemented. This dry extract is therefore rich in curcuminoids, 6 times more concentrated than a fresh rhyzome at equal weight, and as much bio-available, once cooked correctly. It is recommended to incorporate level teaspoons of the mixture per person in your preparations.