Turmeric Paste Recipe
If you are looking for an anti-inflammatory paleo friendly Turmeric Paste, than look no further! This easy to make turmeric paste is made with ground turmeric, fresh ginger, cinnamon, black pepper and coconut oil. It is ready in 10 minutes and can be stored in the fridge up to 2 weeks.
Servings: 12 servings
Ingredients
- ½ cup ground turmeric spice
- 1 tablespoon ground cinnamon
- 1 teaspoon fresh ginger grated or minced
- 1 teaspoon black pepper
- ¼ cup coconut oil
- 1 cup water
- optional maple syrup or honey to taste
Instructions
- Place ground turmeric, ground cinnamon, fresh ginger, black pepper, coconut oil, and water in a small saucepan and place over medium low heat.
- Whisk to combine and cook until it forms a paste and coconut oil is fully melted.
- Transfer to a jar with a lid. Let it cool to room temperature and store in the fridge up to 2 weeks.
- When ready to make turmeric golden milk, place a teaspoon of turmeric paste in a mug and add in hot milk of your choice. Taste for sweetness and add in maple syrup or honey. Give it a stir and enjoy.
Video
Notes
- The calorie information does not include any calories coming from optional sweeteners.
Nutrition
Calories: 76kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Sodium: 5mg | Potassium: 249mg | Fiber: 2g | Sugar: 1g | Vitamin C: 3mg | Calcium: 25mg | Iron: 4mg
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