Turmeric Paste
How do you make turmeric paste?
Heat turmeric, pepper, ginger, and cinnamon in a saucepan over medium-low heat. Add water and cook, stirring constantly, until it evaporates and forms a thick paste. Remove from the heat, add the coconut oil until fully incorporated, and let cool before storing in a refrigerated glass jar.
This paste is a basic recipe for making golden milk, or turmeric milk, better known as Golden Milk. The paste can also be used as a seasoning for stewed vegetable recipes or legumes. The base of this recipe is turmeric and black pepper; they must be together because pepper is necessary for our body to better absorb the antioxidant curcumin. The rest of the spices help both with flavor and with the other properties each one has, for example, the natural anti-inflammatory power of ginger. It is important to mix it with coconut oil (or almond butter), because it helps improve the absorption of curcumin in the body.
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Servings: For approx. 30 cups
Ingredients
- 40 g organic ground turmeric
- ½ teaspoon organic ground black pepper
- ½ teaspoon organic ground ginger
- 1 teaspoon organic ground cinnamon
- 1 tablespoon organic coconut oil
- 130 ml water
- Optional: Pinch of organic ground cardamom
Instructions
In a small saucepan, place all the dry ingredients and stir well.
Heat over medium-low heat until you see a little smoke.
Pour in the water and mix well.
Let it cook for a couple of minutes, stirring constantly, until the water is absorbed. When you can see the bottom of the pan, it is ready.
Add the coconut oil.
Stir well; when the ingredients are fully blended, remove from the heat.
Let it cool, then place the paste in a glass container. Store it in the refrigerator, where it can last for up to about 30 days.
Enjoy your meal!
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- 40 g organic ground turmeric
- ½ teaspoon organic ground black pepper
- ½ teaspoon organic ground ginger
- 1 teaspoon organic ground cinnamon
- 1 tablespoon organic coconut oil
- 130 ml water
- Optional: Pinch of organic ground cardamom