How to Make Turmeric Paste

Turmeric paste is a versatile, nourishing staple in my kitchen—a recipe I love to experiment with. Over the years, I’ve refined and adjusted it countless times, tweaking proportions and ingredients to achieve the ideal flavor and texture. At its core, turmeric paste can be made with just ground turmeric powder and coconut oil, or even more simply, turmeric powder and water. Yet, I find that adding a few other herbs and spices creates a flavor profile that’s not only delicious but also maximizes the paste’s wellness potential.

This paste serves as a base that can be tailored to your tastes and the recipes you plan to use it in. Whether you’re looking to incorporate it into teas, golden milk, savory dishes, or beauty routines, don’t hesitate to make it your own. Adjust the ratios, play with the texture, and explore various flavors—finding what works best for you is half the fun. Once you start experimenting with turmeric paste, you’ll likely discover it’s a wonderful and easy way to add a vibrant, earthy warmth to your daily routine.

Turmeric (Rhizoma Curcumae Longae)- Known as Jiang Huang, a golden-hued spice that holds a wealth of health benefits. Turmeric is seen as a warming agent that invigorates blood circulation, dispels dampness, and aligns with the Spleen, Stomach, and Liver meridians. It is often used to address conditions linked to stagnation, such as pain and inflammation. The active compound, curcumin, in turmeric is recognized for its potent anti-inflammatory and antioxidant properties. Studies suggest its potential in managing chronic inflammatory conditions, contributing to heart health, and supporting brain health by reducing oxidative stress. Check out this article to learn more about its benefits.

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INGREDIENTS

• 1/2½cup of organic ground turmeric

• 1/4 cup of ghee/ or coconut oil 

• 1/4 tsp. black pepper

• 1 tsp. cinnamon powder

• 2 tsp. cardamom powder

• 1 tsp. ground ginger powder

• 1 tsp. nutmeg powder

• 1- 1 1/2 cup filtered water

• A pinch of sea salt

• A clean glass jar for storage

PROCEDURE

1. Mix the cinnamon, cardamom, ginger, nutmeg, salt, and pepper into a bowl and set it aside.
2. Add water and turmeric powder into a small sauce pot, simmer together on low heat, stirring constantly. Keep stirring until the mixture has reached a paste-like consistency, about 3 minutes. Slowly stir in the other spices.
3. Add ghee or coconut oil and blend thoroughly. You can add the additional 1/2 cup water if you want the paste to be a bit thinner, stir in completely.
4. While the paste is still warm, pour it into the glass container
5. Let cool, and refrigerate. The mixture will thicken as it cools. It may be stored in the fridge for 2–3 weeks, or frozen immediately and thawed for use.

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