Ingredients
1 cup fresh turmeric roots, peeled and chopped
1 cup water
1/2 tsp ground black pepper
1 tbsp coconut oil or olive oil
Instructions
Prepare the Turmeric: Peel the fresh turmeric roots carefully (wear gloves to avoid staining) and chop them into small pieces.
Blend: In a blender or food processor, add the chopped turmeric roots with the water. Blend until smooth and well combined.
Cook the Mixture: Pour the turmeric mixture into a small saucepan. Cook over medium heat, stirring constantly for about 7–10 minutes until it thickens to a paste-like consistency.
Add Black Pepper and Oil: Once thickened, remove from heat and add the ground black pepper and coconut oil (or olive oil). Stir well until the ingredients are fully incorporated. Black pepper enhances the absorption of curcumin, the active compound in turmeric.
Cool and Store: Let the turmeric paste cool completely. Transfer it to an airtight jar or container and store it in the refrigerator. It will last for up to 2 weeks.
Usage Ideas:
Golden Milk: Add 1/2 tsp of turmeric paste to a cup of warm milk (dairy or plant-based), along with a pinch of cinnamon and a drizzle of honey.
Smoothies: Add a small spoonful to your daily smoothies for an anti-inflammatory boost.
Soups and Curries: Enhance soups, stews, or curries by stirring in a bit of turmeric paste for a vibrant color and flavor.
Enjoy.