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| Fresh Turmeric Paste |
"This homemade paste made of fresh turmeric root, ginger, coconut oil, and pepper mix together quickly and refrigerated or frozen for use in many dishes and beverages as is or in addition to herbs and spices or to create curry pastes."
Ingredients :
- 2 tablespoons coconut oil
- 1 (2 inch) piece fresh turmeric root, peeled and grated
- 1 (1 inch) piece fresh ginger, peeled and grated
- 1 teaspoon fresh ground black pepper
- 1/3 cup water, divided
Instructions :
| Prep : 5M | Cook : 12M | Ready in : 30M |
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- Combine coconut oil, turmeric root, ginger root, and black pepper in a saucepan; add 1/2 of the water. Cook and stir mixture over medium until small bubbles form around the edges, 1 to 2 minutes. Reduce heat to medium-low; cook, stirring continually and adding small amounts of the remaining water, until mixture forms a paste, 5 to 8 minutes.
- Transfer paste to a glass container and cool to room temperature. Cover container tightly with a lid and refrigerate.
Notes :
- Turmeric can stain any utensil, working area, or skin.
- I freeze this mixture in small ice cube trays to have single portions ready for use. It keeps in refrigerator for up to 2 weeks.
- Pregnant or nursing women, young children or diabetics should consult their physician before consuming turmeric.
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