Golden Turmeric Paste
This Easy To Make Paste Will Offers Tons Of Flavor, Tantalizes Your Taste Buds, & Soothes The Flames.
Golden Turmeric paste is a traditional Indian blend that combines ground turmeric, oil (this could be coconut oil or ghee), ground black pepper, and other spices heated until melted and turned into a paste for the purpose of using it in turmeric milk, smoothies, curries, etc.
I’m a BIG fan of any recipe that simplifies daily life. But the super wizardry of this recipe is that it increases the nourishing value by pre-activate the turmeric by mixing it with pepper and simmering it on the stove for a while. Once it’s made, my favorite way to use the turmeric paste is to add it to a little warmed homemade coconut with a bit of honey for a soothing golden milk.
You can also use this paste to flavor stews, soups, curries, egg salad, veggies, and anything else that makes your taste-buds happy. I also love to add to my morning coffee to spice things up.
A few golden rules for increasing the bio-availability of turmeric.
Eat It With Fat: Turmeric is fat-soluble – meaning it dissolves in fats. Without the fats binding it, the helpful turmeric struggles to make it through the liver and stomach without being absorbed prematurely, and into the small intestines where it can be transferred through to the blood. So theoretically, by eating the turmeric with good fats, you’re more likely to absorb more of it into your bloodstream.
Consume With Piperine (a.k.a. black pepper): Piperine is shown to increase the bioavailability of curcumin, the main anti-inflammatory polyphenol in turmeric. In one study, curcumin bioavailability was increased by 2,000% at 45 minutes after co-administering curcumin orally. (1)
Add Some Heat: According to one study boiling turmeric for 10 minutes will increase solubility, which could help elevate absorption. (2)
RECIPE:
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