Here is recipe for turmeric I have been modifying for a couple of years.
Qs:
Anyone else use turmeric?
Any additions you would make?
Does the recipe seem easy for anyone to follow?
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Anti Inflammatory Turmeric Mixture.
Notes:
The goal is to have a paste. Add liquids or powders as needed to get to a paste consistency.
About 8 hours after mixing the flavors mingle.
I have left the mixture out of the refrigerator for over a month with no spoilage problems. Not not add water nor any ingredient with water.
Turmeric can die your hands, counter tops, plastic containers. It also fluoresces under black light! youtube.com/watch?v=U6w679_...
Dosage:
Some where between 1 to 3 grams a day(1/2 teaspoon) Can be washed down with milk or almond milk.
Ingredients:
Turmeric: Three bottles of dry (3 x ~2.5 oz bottle) OR fresh turmeric ~7.5 oz (Trader Joe’s or Whole foods has the smoothest tasting turmeric)
Black pepper: One heaping teaspoon ~ 6 grams (3% black pepper to amount of turmeric) Black pepper - piperine helps with blood uptake of turmeric - curcumin.
Oil: Can be coconut, olive, ghee or another pleasant tasting oil (oil is for bio availability) ~7.5 oz
Sweetener: Honey or Maple syrup or another sweetener: three or more tablespoons to taste.
Salt: to taste.
Garlic or Onion: powder to taste. (I have used fresh garlic with no spoilage problems. Garlic sometimes turns a nice blue when mixed with an oil. Your results may vary )
Other spices: Try out other spices to taste. I have use small amounts of cinnamon, cardamon, cumin. They are tasty. In the end this mixture is almost ~curry paste.
No water. Don’t add any water or any ingredient with water. Water can encourage bacterial growth.
Mixing:
In a 2 cup mason jar.
This order of ingredient adding helps with the mixing.
Add the liquids: oil, sweetener
Add pepper, salt, garlic powder
Add turmeric
Mix. Add liquid until a smooth paste.
That’s it!
Image is of 1/2 used up batch of turmeric mixture: