Today, we will dive in and show you how to make Turmeric Paste. And take full advantage of the healing properties of turmeric’s healing power. Whether you use it in smoothies, turmeric golden milk, curries, or this homemade golden paste is much better than its store versions.
WHAT IS TURMERIC PASTE
Turmeric paste may be a combination of ground turmeric, oil (this can be coconut oil, ghee, or different neutral oils), water, and ground black pepper. Also, different spices (like cardamom, ground cinnamon and ginger). Heated till melted nicely and changed into a paste for the aim of using it in turmeric milk, smoothies, curries, and other stuff.
Although turmeric is effective on its own, by combining it with different good-for-health ingredients, with cinnamon and ginger, we tend to get to boost its healing properties. With that being said, you’ll be able to make this paste simply by using turmeric powder, black pepper, coconut oil, and water. This turmeric paste can be stored in a jar in the refrigerator to use in numerous recipes.
BENEFITS OF TURMERIC PASTE
I don’t know about you, but I do my best to avoid taking medication. If I can find a natural and proven way to treat my health problems. For centuries, turmeric has been the main spice in Chinese and Indian cuisines and used for various health issues. Today, it’s extremely popular in Western cultures because of its antioxidant, antibacterial, anti-carcinogenic, and anti-inflammatory properties.
And turmeric is one of those great natural remedies. Studies show that the main compound in turmeric, curcumin, is known to assist in reducing inflammation, preventing skin-related problems and allergies, scaling back joint pain, and facilitating our bodies with building more robust immune systems.
I consume turmeric golden milk once I have a terrible cough that I simply can’t get rid of. Drinking a cup of turmeric golden milk right before bed as if by magic soothes my chest and relieves me from coughing. Also, later, it helps me get a decent night’s sleep.
Turmeric Paste Recipe
- ½ cup of ground turmeric spice
- 1 tablespoon of ground cinnamon
- 1 teaspoon of grated fresh ginger
- 1 teaspoon of black pepper
- ¼ cup of coconut oil
- 1 Cup of water
Combining Ingredients: Start by placing the ground turmeric, grated fresh ginger (or ground ginger if preferred), coconut oil, ground cinnamon, and black pepper into a small cooking pan.
Cooking Process: Set the pan on medium heat. This gentle heat is sufficient to blend the flavors without damaging the compounds in the ingredients.
Whisking Technique: As the mixture heats, whisk it continuously. This not only helps in blending the ingredients evenly but also ensures the coconut oil melts thoroughly into the mixture.
Avoid Overheating: It’s crucial to monitor the heat. Curcumin, the active ingredient in turmeric, can lose its beneficial properties if cooked for too long or at high temperatures. Aim for a gentle warming rather than a vigorous boil.
Final Steps and Storage: Once the oil is fully melted and the ingredients are well combined into a smooth paste, transfer it to a medium-sized airtight jar. Storing the paste in the refrigerator will preserve its freshness and makes it ready to use whenever needed.