Here is recipe for turmeric I have been modifying for a couple of years.
Anyone else use turmeric?
Any additions you would make?
Does the recipe seem easy for anyone to follow?
Anti Inflammatory Turmeric Mixture.
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!
Some where between 1 to 3 grams a day(1/2 teaspoon) Can be washed down with milk or almond milk.
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.
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
Mix. Add liquid until a smooth paste.
Image is of 1/2 used up batch of turmeric mixture: