Turmeric Paste

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Incorporate this paste into salad dressings, smoothies and more, for a nutritious boost!

Time 10 mins
Servings 1 cup
Difficulty Easy

UNITS

SCALE

INGREDIENTS

  • ½ cup Turmeric, ground
  • 1 tbsp Cinnamon, ground
  • 1 tsp Ginger, grated
  • 1 tsp Black pepper, freshly ground
  • ¼ cup Coconut oil
  • 1 cup Water
  • To taste Maple syrup, optional

METHOD

  • In a small bowl, combine turmeric, cinnamon, ginger, black pepper, coconut oil and water.
  • Pour mixture into a small saucepan and heat over medium-low. Whisk and cook until a paste is formed and coconut oil is fully melted.
  • Transfer to a jar with a lid. Cool to room temperature and store in the fridge for up to 2 weeks.

NOTES

  • Keep paste refrigerated in a tightly sealed jar 
  • Alternatively, you can substitute coconut oil with ghee