Turmeric (curcuma longa) is a plant from the ginger family. The roots of the turmeric plant are used for cooking. A native plant of the Indian subcontinent, turmeric is a common spice used in Indian cuisine. The benefits of turmeric have been long known in Asian cultures, and the powder and extract are often used in Ayuvedic medicine.
Ginger is a flowering plant whose root is commonly used not only as cooking spice, but also natural medicine. Ginger originates from southeast Asia. Fresh, dried, and powdered ginger is a common ingredient in Asian cooking. Ginger roots are even dipped in hot water to make ginger tea. Like turmeric, ginger is a common ingredient in traditional Ayuvedic medicine.
Black pepper fruit, commonly known as peppercorn, is a widely used spice throughout the world. Another export from India is black pepper the use of which in Indian cooking dates as far back as 2,000 BC. Piperine, a constituent of black pepper, has the potential to improve the absorption of supplements and vitamins including B12, and curcumin (the natural phenol in turmeric).
Vegetable glycerin is an extract from plant lipids, and has a syrup-like consistency, is odorless, and has a mild sweetness to it. Despite its sweet taste, it has a low glycemic index. It can be used as a solvent to extract curcumin from turmeric and ginger, and even assists in curcumin absorption.