If you love using turmeric (fresh or dried) then keep reading as I share with you how I've used turmeric and trust me there are a 100 different ways! Turmeric paste is a thick and can also be creamy depending on the recipe but essentially it's turmeric on a low heat and quick simmer. What does that do for us? Not much until you activate what is called 'curcumin' which is what we want. Does the curcumin not automatically activate when we use it in tea or in our food? From my understanding, it does very little for us until activated. So how do we do that what is curcumin exactly?
Curcumin is a bright yellow chemical produced by plants of the Curcuma longa species. It is the principal curcuminoid of turmeric, a member of the ginger family, Zingiberaceae. It is sold as a herbal supplement, cosmetics ingredient, food flavoring, and food coloring. Referenced here.
Unfortunately, curcumin is poorly absorbed into the bloodstream. It helps to consume black pepper with it, which contains piperine, a natural substance that enhances the absorption of curcumin by 2,000%. Referenced here.
SO IN A NUTSHELL
Activate your turmeric by mixing it with pepper and simmering it on the stove for a little bit. Adding it to a fat is also helpful that's why so many recipes call for coconut oil.
more TURMERIC recipes
- Grilled Chicken Salad
- Vegan Bean Curry Recipe
- Carrot Chickpea Soup
- Roasted Cauliflower in Tahini – Buddha Bowl
- Immune Boosting Carrot Sweet Potato and Ginger Puree
- Basmati Rice Perfection and How to Cook It?
- Traditional South African Pickled Fish
- Ridiculously Delicious Wrap
As you can see that turmeric can be used for so much more from curries, dips, breakfast eggs, veggies, soups, drinks, pasta and more.
Turmeric Tea - Kettle boiled water, lemon, ginger and honey if you want.
Healthier Tea Option - Almond milk, turmeric paste (like a teaspoon), honey, ½ teaspoon of coconut oil, cinnamon, nutmeg, get it all on the stove to a nice simmer, done!
Turmeric Paste - Water, black pepper and turmeric.
STORING TURMERIC PASTE
In a clean glass jar in the fridge and let me tell you, you will find yourself using it for everything!
Sharing with you how to make it and use it because if you like turmeric and are already aware of it's health benefits you are going to love the paste. If you have not used it before, keep reading and definitely give it a try, you will find that it stirs up wonderful quick and easy recipes.
Below are some very old photos (really bad images) of all my trials and many error's of trying to create the perfect turmeric paste as time went on I eventually started using certain ingredients in the paste for particular recipes. This all started long before lock down 2020 and then shortly after my experiments I started working on my THAI SOUP SEASONING and it was round about that time that I posted a Thai soup on my Instagram that got me such great interest both comments and messages that I decided to create my own spice blend which is now our Thai Soup Seasoning.
This Thai Soup Seasoning is a blend of incredible spice, herbs and dried vegetables. Turmeric spice both fresh and dried is an essential part of this spice along with a balance of Asian flavors.
I cannot tell you the benefits of turmeric because
- you probably know them and
- there are so many articles on line just be aware of where the advice is coming from. I do understand that studies have shown that it can help modulate the immune system, combat DNA damage, fight fatigue, improve digestion and encourage a healthy gut flow. I remember one thing I learnt from my mother who herself was a very keen and avid spice mixer/blender mostly of dried herbs and she would create this dried mix with turmeric root for people with liver problems. That in itself always had me aware of how powerful turmeric is and that it was not just a food spice.
Because turmeric has best results when combined with other ingredients like lemon peel, leaves, coarse black pepper, good fats like coconut oil and butter, the active element curcumin which is in turmeric is better absorbed when in combination with one or more of these ingredients.
As you most probably aware I spend all my time cooking and blending all natural spices and herbs. If you have not visited our shop to see our selection of homemade individual blends then you absolutely must take a look at spice range.
FRESH TURMERIC vs DRIED SPICE
Let me start by suggesting that you should be aware that turmeric doesn't necessarily stain but it will discolor your hands and well, just about everything so preferably wear old clothes or use an apron, the utensils everything, so be advised 🙂
Dried turmeric spice is much stronger than fresh and I would know this because when creating and blending our Thai Seasoning this was evident. You need much more fresh turmeric than dried when stirring up your favorite dishes. You can undoubtedly tell the difference in that a) dried turmeric has a much more bold taste so you need less however, fresh turmeric, although you need more of it has much more superior look and feel so to speak.
It's not always easy to get hold of fresh turmeric depending on where you are in the world of course and when you do find it, it's not exactly affordable. You will also notice the difference in color when using fresh vs dried but let me say this please; no matter which turmeric you use and how you decide to tweak this recipe, turmeric paste is a wonderful, healthy recipe that you will easily grow to love.
HOW TO MAKE TURMERIC PASTE
I love turmeric no matter which form it comes in, I absolutely love it. From the health benefits, to the taste (and you just need a little) to the powerful anti-inflammatory bodies and the bold color. It changes your food and your appreciation of your creativeness with food and spice.
If you are using the turmeric root you would need to wash and peel it before grating it and if you are using it in a blend like I have done with our Thai Spice then you would dry the fresh turmeric first.
3 KEY INGREDIENTS
Add the oil, turmeric, coarse black pepper (because the two together (turmeric and black pepper especially) are like pickled fish and hot cross buns) - I know right? That analogy! 🙂 Anyway, you what I mean. You can also add cinnamon or cardamom or both if you like.
Sorry to go back and forth on about our Thai Spice but it plays a huge role because all these trial recipes which were both failures and then successes led me to our Thai Spice. There is already coarse black pepper in our spice along with some incredible dried spices, herbs and vegetables so it is extremely versatile. To finish off my turmeric paste I use a hint of garam masala and that of course is completely optional.
HOW TO USE IT
Remember I told you earlier that there were a 100 different ways to use turmeric paste? Well let's start with this:
Turmeric Paste - the 3 ingredient turmeric paste above
Golden Milk - turmeric paste, milk, honey, cinnamon and about teaspoon or half of coconut oil for a cup of good soulful milk.
I've been bringing turmeric to a simmer for a lot of things and not just using it in a curry. My turmeric recipes have been over a wide range on this blog. From turmeric puree, turmeric dip, turmeric immune boosting soup etc. Pleasantly surprised to see that I was not insane and that it was an actual recipe! But then again, I did also make my own onion antibiotic for my children so I may be a bit deep in 🙂
This image below is my own version of golden milk which uses my Thai Spice and this homemade turmeric paste. It is perhaps the most amazing warm, snuggly feel good drink that you can imagine. My daughter just kept saying Oh my God mom what on earth is in it, it smells incredible! I promise that you can feel the healing go through your body with this drink.
If you love this Turmeric Paste…..then you must try my Immune Boosting Soup next……
3 Ingredient Turmeric Paste
- black pepper (fresh cracked pepper/ground)
- oil (coconut or butter)
- Bring the water, pepper and turmeric to a boil on the stovetop and once it starts boiling, drop the heat to a low simmer for roughly 10 minutes. If you find it too thick, add a more water. Once its a beautiful thick consistency, cool it all the way down before storing it in a clean glass jar in the fridge. It keeps for 2 weeks if it lasts that long because you can add it to a host of delicious recipes! See this link here.
OPTIONAL EXTRAS INSTRUCTIONS
- If you are adding coconut oil, it can go in with the turmeric at the beginning.If you are adding cinnamon and cardamom add in about a ½ teaspoon of each towards the end. Adding a sprinkle of the pepper at the end is also great. Enjoy! Miranda xx
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