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Turmeric Paste

  • Author: Caitey Jay
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15
  • Yield: 2 cups 1x
  • Category: Condiments
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Low Calorie


My healthy homemade turmeric paste recipe makes it easy to add turmeric to your diet with very little effort. In just 15 minutes, you'll have a delicious, nutrient packed paste to add to golden milk, smoothies or curries.


Units Scale
  • 1.5 cup water
  • 1/3 cup ground turmeric (or 8 inches fresh turmeric)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons of ground cardamom
  • 4 teaspoons of ground ginger (or 8 tablespoons fresh grated ginger)
  • 1 teaspoon black pepper, freshly ground
  • 1/4 cup coconut oil


  1. If using fresh turmeric, then you’ll need to prepare it. It should be peeled, chopped and blended into a powder. This can be done using a blender, coffee grinder or food processor. If you're using store bought turmeric powder, then simply move on to the next step.
  2. Combine the water, turmeric, ground ginger and cinnamon in a small saucepan and heat on medium to until it just begins to boil.
  3. Turn the burner down to medium-low simmer. Stir the mixture for 8-10 minutes until it reduces to form a thick paste.
  4. Remove from heat and stir in coconut oil and freshly ground black pepper.
  5. Transfer to a jar with a lid. Let it cool to room temperature and store in the fridge.


  • If the paste is too thick, add a little extra water.
  • If the paste is too thin, add a little extra turmeric.
  • It’s best to use freshly ground whole black pepper, as the active ingredient in pepper oxidizes when exposed to light and air. This means it loses is effects over time. So fresh is best.
  • Turmeric will stain kitchen tools, cutting boards, and you. Use baking soda and lemon to clean any stains as soon as possible. Using ground turmeric powder is a little cleaner too.