What do matcha, turmeric, and spirulina have in common besides their status as wellness A-listers? They’re powder, they’re pretty, and they taste like dirt. Yes, I said it. If you drank a mug of matcha without knowing it was matcha, you’d probably hate it. It took BA food director Carla Lalli Music an entire week to make spirulina taste good. And writer Beejoli Shah describes “decades of futile resistance” to her mother’s haldi doodh, saying she would have gladly partaken in the drink if turmeric tasted like the “Starbucks holiday special” popularized by bloggers.