• Shaira Sakhrani

Turmeric Paste

Turmeric paste is so handy to keep ready in the house for any onset of inflammation, whether it is an itchy throat, cough, runny nose or aches and pains in the body. You can also use it as a condiment in a dish you are preparing such as chicken, tofu, soup or even any vegetable you are stir frying. It is extremely versatile.


The reason turmeric is so popular is because of 'curcumin', which is the main active ingredient. It has antiviral, antioxidant and anti inflammatory properties. It is particularly effective in conditions such as rheumatoid arthritis, non alcoholic fatty liver disease, depression and hay fever. It is also shown to improve insulin sensitivity, cholesterol levels, cognitive function, reduce blood pressure and regulate digestion.




The Recipe


Ingredients:

1/2 cup ground turmeric spice

1 Tbsp ground cinnamon

1 tsp fresh ginger juice

1 tsp black pepper

1/4 cup coconut oil

1 cup water


How to:

Place the coconut oil in a sauce pan over low to medium heat and allow it to melt. Then add the rest of the ingredients except the water. Add the water a little at a time and mix it well. Once it looks like a paste, remove from heat and let it rest before jarring it in a sterilised, air tight container. The paste lasts for 2 weeks in the refrigerator.


The recipe is quite simple to prepare once you have all the ingredients ready. There are 2 things to note before you start cooking.


The first is that it is quite messy. Hence I would recommend you wear an apron in case turmeric gets onto your clothes and have a wet paper towel handy, should it fall on the table surface, then you can wipe it quickly. The second thing to be cautious of is the flame of the fire, keep it low, since you want all the ingredients to be cooked well together.



These ingredients have been carefully chosen so as to increase the bioavailability. This simply means it will be absorbed easier into the blood stream. The black pepper, which has a compound pipeline, and coconut oil, which is a fat, helps with this absorption. You could also use ghee if you like instead of coconut oil. You could add any other spices/flavours to your liking.


Turmeric is best taken 3 or 4 hours before or after a meal since curcumin is best absorbed on an empty stomach.


To make a turmeric latte, use a pinch or 1/4 tsp (depending how strong you like the flavour) of turmeric paste and mix it with some warm milk and/or water and enjoy!! I like to make mine with some oat milk, cardamom, saffron and a bit of honey as well !! How do you like yours?



*Note: Turmeric has many wonderful benefits, however it is important to be cautious when taking it in a supplement form. Higher doses of curcumin affect those who are suffering from gall stones, iron deficiency, lactating moms, Gerd, hormone-sensitive conditions such as breast cancer, uterine cancer, ovarian cancer, endometriosis, or uterine fibroid.




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