If using dried turmeric: Measure all ingredients and add to a small pot. Stir well to incorporate- go to step #3.
If using fresh turmeric & ginger, use a spoon to peel the skin then chop into 1″ pieces. Add to a blender with other ingredients and blend until smooth, then add to a small pot.
With all ingredients in a pot, heat over medium low, stirring frequently. We don’t want this to boil, just simmer gently. The dried turmeric version will be quick to thicken- and can possibly burn, stir often.
Simmer for 3-5 minutes, until combined and has slightly thickened to a paste. Turmeric paste will thicken substantially as it cools and is placed in the fridge.
Note: Turmeric paste using fresh turmeric & ginger will need to simmer longer, perhaps 7-10 minutes. Stir often and don’t let burn or boil!
Let cool and store in an airtight container in the fridge for 2-3 weeks.
Turmeric paste using fresh turmeric/ginger will need more salt than dried turmeric paste. Adjust seasoning as needed.
Dried turmeric paste is more concentrated; the flavor is stronger and more potent in dried turmeric paste.
I used a bullet blender to make fresh turmeric paste- as many regular size blenders require high volume of ingredients to smoothly blend, you may need to double this recipe if using a full size blender- or add more water then simmer longer for it to thicken
Image Source: shorturl.at/mtKP2
Turmeric paste is easy to make using fresh or ground turmeric on your stovetop in about 10 minutes! Turmeric paste aka Golden milk paste has a variety of uses around the kitchen, especially for making golden milk lattes and boosting the flavor of meals.
1/4 cup dried Turmeric OR 1/3 pound fresh
1 tablespoon dried Ginger OR 3″ fresh
1/2 cup water
3 tablespoons Coconut Oil
2 tablespoons honey or maple syrup (optional)
1 teaspoon Cinnamon
1 teaspoon Black Pepper
pinch of Salt, more if using fresh turmeric