Experiments in Cooking

Turmeric Golden Paste

After resisting this bandwagon for more than a year, I’ve jumped on it!

Water & turmeric cooking down.

The final product with coconut oil, black pepper, and a pinch of cinnamon and dry ginger.

The recipe made a LOT! It filled my 12oz jar.

I’m enjoying stirring a tsp of golden paste into my coffee every day.

There are several recipes for golden paste online. I recommend you halve this recipe if you aren’t sure how much you’ll use. Or you can make it all and freeze half.

This recipe filled a 12 oz jar:

  1. Mix 1/2 cup turmeric and 1 cup water. Simmer till thick. Turn off heat.
  2. Add 1/3 cup coconut oil, 1 tsp fresh ground black pepper.
  3. Optional: add 1/4 tsp each of cinnamon and dry ground ginger.
  4. Mix well and pour into a clean jar. Keep refrigerated.

If you eat Indian food regularly and get your daily turmeric intake through it, you don’t really need to be making golden paste. If you only cook with turmeric occasionally, mixing this paste into your coffee, tea, or milk is a great way to ingest it. I’ve also heard (anecdotally) of pets with joint aches (inflammatory conditions) benefiting from adding golden paste to their diet. I might be giving some to my dogs soon!



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