Ayurvedic Turmeric Paste
Activated turmeric paste with black pepper and coconut oil
Equipment
- Weighing scales
- Saucepan
- Whisk
- Spatula
- Storage container
Ingredients
- 250 ml Water - filtered
- 30 g Turmeric (grade A)
- 5 g Black pepper - ground
- 35 ml Coconut oil
Method
- Assemble ingredients.
- Whisk the 250 ml Water - filtered and 30 g Turmeric together in the saucepan.250 ml Water - filtered, 30 g Turmeric
- Simmer gently for 7 mins (add more water if necessary)
- Allow to cool slightly.
- Add in the melted 35 ml Coconut oil and 5 g Black pepper - ground - whisk well and allow to cool.35 ml Coconut oil, 5 g Black pepper - ground
- Transfer to a storage jar.
- Store in the fridge for up to 2 weeks
Recipe Notes
Tips:
Freeze in ice cube trays for convenience and portion control.
Nutrition Facts
Serving: 5gCalories: 9kcalCarbohydrates: 1gProtein: 1gFat: 1gSodium: 1mgPotassium: 18mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 1mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 1mgVitamin E: 1mgVitamin K: 1µgCalcium: 2mgCopper: 1mgFolate: 1µgIron: 1mgManganese: 1mgMagnesium: 2mgPhosphorus: 2mgSelenium: 1µgZinc: 1mg
