Tumeric Paste

We’ve all heard it! Tumeric is a miraculous spice that dates back thousands of years in India. Tumeric contains a compound called curcumin which is a great natural anti-inflammatory and a strong anti-oxidant. Why not add a little Tumeric to your morning coffee? Or sip it during the day in the now popularized “Golden Milk”. Or how about adding a bit to curry recipes, warm carrot and pumpkin soups or hot broths in winter?

Whatever the recipe, this paste is handy and ready to add to your favorite Indian recipe.

Because curcumin is poorly absorbed into the blood stream, we need to heat it and add black pepper which can increase absorption by 2,000%. You can add a little bit of coconut oil and cinnamon for added flavour and health benefits too!

Let’s get to making the paste- it’s so simple and you can store it for use for up to two weeks.

What you need:

  • A 30g spice bottle of organic tumeric powder (can get this at most organic food shops or local supermarkets) – see image!
  • Appx. 1/2 cup mineral water (use good water!)
  • 2-3 teaspoons of black pepper
  • 1 tablespoon of coconut oil (optional)
  • Add 1 teaspoon of cinnamon

I literally eyeball the entire recipe. Add all ingredients to a pop and bring to a boil stirring frequently. You’ll will notice that it will start to turn to a paste rather quickly. Once it does, you’re done! Take it off the heat, pour the paste into a glass jar for storing, and that’s it!

For my “Golden Coffee”, I mix up a healthy teaspoon of the paste, vegan milk (I use rice & coconut), more cinnamon and a splash of Agave to a 1/2 cup of black organic coffee. I don’t use drip- I use an Italian Moke pot for stronger expresso. So yummy and a good healthy morning kick!

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