Turmeric and black pepper

I have been taking turmeric, in the form of curcumin, since my awful experience coming home from a long trip with a terrible allergic reaction. Initially, it didn't do all that much, although I do think it kept the worst reactions at bay. Then I came home and made Therapeutic Vegetable Curry Soup, and my symptoms improved in about 3 days. I mention in that post about how turmeric works hand in hand with cumin, coriander and other spices. I did not mention pepper. I also did not use pepper in the recipe on that page because a doctor had told me that it had inflammatory qualities.

Then the other day I was at Other Avenues, and noticed that Gaia includes black pepper with its curcumin supplements, so it got me thinking. I began to add small amounts of pepper to my breakfast after taking my curcumin, and lo and behold, it did seem to magnify the effect of the turmeric. I don't know anything, yet, about proportions or amounts, although it does seem like not much pepper is required to "turn on" the turmeric's anti-inflammatory properties.

Interesting, isn't it, that a food which, on its own, is inflammatory, has what appears to be the opposite effect in the right combination with other foods?