Ginger and turmeric: should you grate it, fry it - or drink it?
Hi everyone,
We get asked about ginger and turmeric nearly every day.
Should I take a powder? Grate the fresh roots? Eat them raw? Fry turmeric in oil? Blend it with MCT oil and black pepper? Should I carry a little pepper grinder everywhere in case I encounter a turmeric latte?
I understand the confusion. Search for the "best" way to take turmeric and you'll find a remarkable number of confident answers. Yet they often focus on one ingredient - curcumin - as though the whole root were merely its packaging.
At Tibico, we start with a different question: what happens when you give whole organic ginger and turmeric roots time to ferment?
That question has shaped our Ginger & Turmeric Root Water Kefir. And because so many of you love its warmth and spice, we've now increased the organic ginger and turmeric roots going into the ferment by 30%.
Yes, our number one bestseller has more kick.
First, why all the fuss about turmeric?
Turmeric contains a family of plant compounds called curcuminoids, including curcumin. It also contains aromatic compounds and other constituents of the whole root. Curcumin has attracted enormous research interest because of the ways it behaves in laboratory studies, particularly in work exploring inflammatory processes.
There is a catch: curcumin dissolves poorly in water, and the body rapidly transforms much of what it absorbs. Swallowing a quantity of curcumin does not mean that same quantity reaches your bloodstream unchanged. That is why scientists study the food around it, the way it is prepared and the compounds formed as it passes through the digestive system.
One human study found that curcumin delivered as fresh or powdered whole turmeric produced different blood levels from the same measured amount supplied as isolated curcumin powder in a meal. It is a reminder that the whole-root matrix matters. It is also why I resist the idea that the value of turmeric can be captured by a single number on a supplement label.
And why ginger?
Ginger brings far more than heat. Its characteristic flavour comes in part from compounds called gingerols; related compounds, including shogaols, contribute to its pungency. Researchers have studied ginger in several settings, including digestion, nausea and responses to exercise. Some human trials have reported promising results, although findings depend on the preparation, amount and question being tested.
I love ginger for a simpler reason too: you can taste that it is a real root. Its lively warmth is unmistakable. When we increased the roots in our recipe, we wanted you to experience that fuller ginger character alongside turmeric's earthy depth.
So where does fermentation fit?
This is where my curiosity as a food process technologist and microbiologist really takes over.
A root is a complex living structure. Its compounds are distributed through plant tissue, and the mixture you encounter after grating, cooking or fermenting it may differ. During lactic acid fermentation, microorganisms work within that plant mixture. Researchers have shown that particular lactic acid bacteria change the measured composition of turmeric and transform curcumin into other compounds. Studies of fermented ginger have also found changes in its distinctive plant compounds.
That gives us a powerful scientific question: what does Tibico's own slow, anaerobic fermentation do to whole ginger and turmeric roots?
Our process brings the roots into a living fermentation alongside our water kefir cultures. We do not begin with an isolated curcumin capsule and attempt to disguise it as a drink. We begin with whole ingredients and let the fermentation develop their flavour and character.
We often describe this as unlocking nature. To me, that means taking the plant seriously: its structure, its many compounds and the changes fermentation can create. It does not mean claiming that every compound is released, or that every released compound is automatically absorbed by the body. Those details deserve to be measured.
What about black pepper and MCT oil?
Black pepper contains piperine, which has been studied for its effect on how the body handles curcumin. Oils can help curcumin dissolve because curcumin is poorly soluble in water. Both are interesting approaches. But the widely repeated claim that pepper makes any turmeric recipe "2,000% more absorbable" comes from a study using specific, substantial doses of isolated curcumin and piperine. It is not a measurement of what happens when you add a twist of pepper to dinner.
There is no need to turn breakfast into a chemistry experiment. If you enjoy cooking with turmeric, ginger and oil, please carry on. If you prefer fresh ginger in your food or tea, enjoy that too. Different preparations offer different experiences; the research does not give us a universal winner for every person and every purpose.
What we can offer is another way to enjoy the whole roots: slowly fermented, naturally tangy, full of flavour and ready to pour.
Why increase the roots by 30%?
Because ingredients matter. More organic ginger and turmeric going into our ferment gives the process more of the whole roots to work with. It also makes the finished drink bolder - more ginger warmth, more turmeric depth and a wonderfully satisfying kick.
That 30% refers to the roots we add. It is not a claim that each bottle contains 30% more curcumin, or that your body absorbs 30% more. We are continuing to investigate the compounds in our ferments so that, as the science develops, we can share measured results with you.
In the meantime, there is something refreshingly uncomplicated about a daily glass of Tibico Ginger & Turmeric. You do not need to peel a root, wash a grater, heat a pan, hunt for MCT oil or wonder where you left the pepper grinder. Pour, sip and enjoy the flavour created by whole organic roots and time.
Our number one bestseller just became even more unmistakably ginger and turmeric.
Here's to curious minds, good food and the extraordinary possibilities of fermentation.
William
Founder, Tibico
P.S. If you already love Ginger & Turmeric, you'll notice its bigger root character. If you haven't tried it yet, this is a lovely time to meet our spiciest ferment.
References
- Ahmed Nasef N, Loveday SM, Golding M, et al. Food matrix and co-presence of turmeric compounds influence bioavailability of curcumin in healthy humans. Food & Function. 2019;10(8):4584-4592. doi:10.1039/c9fo01063g
- Yong CC, Yoon Y, Yoo HS, et al. Effect of Lactobacillus fermentation on the anti-inflammatory potential of turmeric. Journal of Microbiology and Biotechnology. 2019;29(10):1561-1569. doi:10.4014/jmb.1906.06032
- Luo M, Han Y, Sun Y, et al. Variability of lactic acid bacteria in curcumin metabolism and its biological implications. Journal of Agricultural and Food Chemistry. 2025;73(15):8935-8943. doi:10.1021/acs.jafc.4c08726
- Kim JE, Park KH, Park J, et al. Immunomodulatory potential of 6-gingerol and 6-shogaol in Lactobacillus plantarum-fermented Zingiber officinale extract on murine macrophages. International Journal of Molecular Sciences. 2025;26(5):2159. doi:10.3390/ijms26052159
- Shoba G, Joy D, Joseph T, et al. Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers. Planta Medica. 1998;64(4):353-356. doi:10.1055/s-2006-957450