1. Mix the turmeric with the water and bring to a low boil.
2. Lower the heat and simmer, stirring continuously, until the paste has visibly thickened and holds together (on a spoon, for example).
3. I like to add freshly ground pepper at this point, since it increases the absorption of turmeric's medicinal benefits (antioxidant and anti-inflammatory).
4. Store the paste in an airtight container in the fridge.
5. Use within two weeks.
How to use it
Turmeric paste is very versatile. Of course we use it to make delicious golden milk (or its iced version), but you can also add it to yogurt, rice, vegetables, etc.!
