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.

Ingredients

• ½ cup ground turmeric

• 1 tbsp ground cinnamon

• 1 tsp freshly grated ginger (or ½ tsp ground ginger as a substitute)

• 1 tsp black pepper

• ¼ cup coconut oil

• 1 cup water

Instructions

1. Combine Ingredients

• In a small saucepan, add the turmeric, cinnamon, ginger, black pepper, coconut oil, and water.

2. Gently Heat

• Place the pan over medium-low heat. The goal is to warm the mixture—not boil it—to preserve the beneficial compounds in turmeric and ginger.

3. Whisk Continuously

• Stir or whisk the mixture as it heats to fully combine the ingredients and ensure the coconut oil melts evenly.

4. Avoid Overheating

• Keep a close eye on the paste. Remove it from heat as soon as it thickens slightly and everything is well incorporated. Overheating can degrade curcumin, the active compound in turmeric.

5. Store

• Once cooled, transfer the paste to a clean, airtight glass jar.

Make Ahead & Storage

• Refrigerator: Store in the fridge for up to 2 weeks. Stir before each use, as natural separation may occur.

• Freezer: Spoon the paste into small portions (like ice cube trays) and freeze for up to 3 months. Thaw in the fridge overnight before using.