I was just going to comment on this, then saw your post.

When we cook, our muscle memory is to add black ground pepper when adding turmeric.

We also favor cinnamon because it is anecdotally supposed to be a good anti-inflammatory agent - if this is not true, at least it tastes good with many foods.

Don't forget examine.com:

http://examine.com/supplements/Cinnamon/

I've been mixing cinnamon, ginger, and tumeric in oatmeal and juice blends every morning for a while, but hadn't heard about the interaction with piperine. Looks like that information was primarily based on one study in 1998, but it probably can't heard too much. Added black pepper this morning. Thanks for the tip.