Fermentation is an ancient process that helps to increase the bioavailability of the nutrients in functional ingredients, meaning they are more easily absorbed and utilized by the body. This is particularly useful for foods like turmeric root where we want to try to maximize the absorption of compounds like curcumin. Due to its positive effect on the gut, fermentation has been linked to a wide range of benefits, including a stronger immune system.
We use a traditional fermentation process in which the ingredients like turmeric are crushed into a coulis, which is mixed with probiotic bacteria for 96 hours. After that, the grout is dried and ground into a powder. The probiotics will have broken down the cell walls of the ingredients making nutrients and antioxidants more accessible and will have eliminated anti-nutrients like phytic acid and lectins.To ensure the highest possible quality, fermentation is stopped at the optimal time to maximize the bioavailability.