Instructions

1. If using dried turmeric: Measure all ingredients and add to a small pot. Stir well to incorporate- go to step #3.

2. 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.

3. 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.

4. 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.

5. 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!

6. Let cool and store in an airtight container in the fridge for 2-3 weeks.

Notes

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