I was going to suggest a new husband over taking turmeric straight from the spoon, if those are your choices, but that might not go over if you're fond of the man.

Kewpie's idea of burying it in meatloaf is probably the best compromise.

Turmeric doesn't really have a lot of flavor. It's usually added as much for color as for flavor. It could easily go into chili, meatloaf, chicken dishes, etc.

Turmeric does have flavor if you use a teaspoon or more. It has a powdery taste and is quite obnoxious to me. When we make curry, the turmeric ends up getting cooked in the oil for a little bit. This dulls that odd flavor. I'm not sure if this removes the good properties from Turmeric, although I have heard that frying it in oil brings out the nutrients more, not sure which is true. Indians have been doing it that way for ages, so that's how I do it too!

I say just add a pinch to just about everything. It adds a lovely sunshine color!

Tea. I've been looking into getting more turmeric into me, and I keep seeing it paired with chai/warming spices and milk/coconut milk/almond milk and ginger and honey. Makes sense - it's a bitter flavor. Perhaps we could start by just adding it to a rich chai tea?

Eat it with black pepper to increase bioavailability.

Turmeric is what's for dinner here, but it's easy to spot and you won't be fooling your husband by saying you added mustard. You could add it to your own food, the same way you use seasonings like pepper. I'll put it on a green salad, or sprinkle it on top of soup or a stir fry.

Turmeric has a strong Ginger like flavor. If you use ginger anywhere, you can sub a little Turmeric for it. Thinly cut Raw turmeric root soaked in lemon juice can be stored like pickle and had as a condiment. Turmeric powder in any food will impart yellow color and alter the taste a little, Go for the capsules if that is not to your liking.

Buy empty capsules and fill them with turmeric. It's really easy. This is really the only viable solution (for me, anyways) considering turmeric tastes like crap. You can buy a big bag of it at an Indian grocery store for only a few dollars.

I get capsules/supplement form from Vitacost.com. They have a house brand that seems great. I know pill-popping is frowned up, but whatever. It's how I get mine!

I used to put it in my chocolate milk. The flavors are very compatible, but you need to keep stirring between gulps because it doesn't stay on suspension.

I have done it recently with coconut cream based chocolate, and it tastes great again, but no constant stirring it needed.

For a while I just made a paste with olive oil and ate it that way. I'd get the capsule medicine, but it's too pricey.

The best idea for convenience on the cheap is to buy raw turmeric root, and just cut pill-size pieces off of it. But it goes moldy in the fridge. I didn't try freezing it, maybe next time.

I've struggled with turmeric because I don't like the taste very much. I like Mark Sisson's creamy turmeric tea but I don't want to drink coconut milk too often, and it doesn't taste good to me with just water.

I just tried some in my beef stock and it's really good to me. So that's another way to try it, if you regularly drink bone broth.

How much would you need to eat? I was under the impression you needed a fairly high dose of curcumin for it to be effective.

I add curry to dressing for salad with olive oil or add to Already prepared dressing