'To get turmeric’s curcumin through the digestive system, it needs to be heated in a saturated fat with black pepper. The more potent curcumin capsules should be enteric coated to avoid getting the curcumin from being degraded by stomach acid. The active ingredient from black pepper, piperine, is often added to enhance cellular absorption.
That’s why natives of India and Southeast Asia heat turmeric in fats, usually whole milk or coconut oil with black pepper. This is easily duplicated in the kitchen with food ingredients. And other ingredients are added for better taste and even more health benefits.'