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Why Your Dadi’s Turmeric Ghee Concoction Is a Must Have in the Monsoon

Why Your Dadi’s Turmeric Ghee Concoction Is a Must Have in the Monsoon

A concoction of turmeric, black pepper, and ghee can help you sail smoothly through this monsoon, thanks to a host of health benefits. Here’s what science has to say about this age-old combination.

The monsoon is an exciting time to experience beautiful rains and cold weather, but it’s also when we need to be extra cautious about our health.

The humid and wet climate enables several microorganisms to thrive, making the season perfect for a slew of infections and waterborne diseases like malaria, dengue, cholera etc. In order to be safe, it is essential to take care of your health by making a few changes in your diet and lifestyle.

From avoiding street food to having a balanced diet, there are many tips passed down from our mothers and grandmothers to follow during the rains.

One such has been a concoction of turmeric, black pepper and ghee, all three of which are known for their health benefits.

a bowl of ground turmeric

1. Helps in reducing inflammation

Curcumin, the bioactive compound in turmeric, and piperine, the bioactive compound in black pepper, are known for their anti-inflammatory properties.

The combination of these two can aid in reducing chronic inflammation in the body that can cause health issues such as cardiovascular diseases, asthma, stroke, and autoimmune diseases, as well as bone-related diseases like rheumatoid arthritis. Besides, ghee also contains butyrate — a fatty acid — that also carries anti-inflammatory properties.

2. Promotes digestion

Another benefit of taking this concoction is that it boosts the process of digestion. Piperine helps stimulate digestive enzymes and reduce gastrointestinal food transit time.

On the other hand, turmeric can cure several digestive conditions like irritable bowel syndrome, acid reflux, leaky gut, etc.
Ghee also aids fast absorption and digestion of food by stimulating the secretion of stomach acids.

3. Boosts immunity

The combination of turmeric and black pepper are ideal for boosting the immune system. Turmeric and black pepper have anti-inflammatory and anti-viral properties that can help improve the immune system, especially during monsoons.

Ghee contains several fat-soluble vitamins like Vitamin A, D, E and K, monounsaturated Omega-3s and butyrate, which also help build immunity.

4. Enhances memory and cognition

Several studies note that curcumin has the ability to improve the functioning of the brain and improve moods. Moreover, several studies have observed that piperine helps improve memory and lower depression symptoms. A combination of both could help boost brain health and lower the chance of disorders such as Alzheimer’s, Dementia, and so on.

5. Healthy heart

Curcumin in turmeric is known for improving the function of endothelium — the lining inside the blood vessels — thereby helping in regulating blood pressure and preventing blood clotting. Additionally, its anti-inflammatory and antioxidant properties have the potential to improve heart health.

Several studies on animals have highlighted the role of piperine in helping decrease cholesterol levels. Piperine is also noted for boosting the absorption of dietary supplements that have potential cholesterol-lowering effects, like turmeric
Adding ghee into the combination would rather enhance the effect as certain studies suggest that the saturated fats in ghee aids a healthy cardiovascular system.

How to make the concoction?


  • 1 tsp of turmeric powder
  • 1 tsp of melted ghee
  • 1/8th tsp of ground black pepper


  • Mix the three ingredients together.
  • It is advised to consume it on an empty stomach.
  • If made in large quantities, the concoction can be preserved in a glass jar.
Black Pepper, Overview of Health Benefits, by Keith Singletary, PhD; published by McCormick Science Institute.
Black Pepper: Its Health Benefits, by Sejal Singha and Sangita Jogdand; published by Journal of Pharmaceutical Research International on 25 December 2021.
Curcumin for Cognition: Is It Just Hype, Based on Current Data?; published by Oxford University Press on 1 January 2019.
The effect of curcumin (turmeric) on Alzheimer’s disease: An overview, by Shrikant Mishra and Kalpana Palanivelu; published by National Center for Biotechnology Information in 2008.
Nutritional Constituent of Black Pepper as Medicinal Molecules: A Review, by Murlidhar Meghwal and Goswami TK; published on 26 June 2012.
Comparison between the Effect of Cow Ghee and Butter on Memory and Lipid Profile of Wistar Rats; published by National Center for Biotechnology Information on 1 September 2016.
Efficacy of turmeric in the treatment of digestive disorders: a systematic review and meta-analysis protocol; published by National Center for Biotechnology Information 28 June 2014.
Turmeric, Ghee And Black Pepper: The 3 Powerful Kitchen Ingredients For Healthy Digestion And Immunity, by Garima Arora; published by NDTV on 16 September 2019.
Piperine, the potential functional food for mood and cognitive disorders; published by National Center for Biotechnology Information in September 2008.
The effect of ghee (clarified butter) on serum lipid levels and microsomal lipid peroxidation, by Hari Sharma , Xiaoying Zhang, Chandradhar Dwivedi.
(Edited by Divya Sethu)

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