1 cup water (PLUS 1 cup water in reserve, if needed)
½ cup Organic Turmeric powder
⅓ cup cold pressed coconut oil
1 + 1/2 teaspoons freshly ground black pepper
Place Turmeric and water in the pan, stirring over gentle heat until you have a thick paste. This should take about 7-10 minutes and you may need to add additional water along the way.
Add the freshly ground pepper and oil AT THE END of cooking.
Stir well (a whisk is ideal) to incorporate the oil and allow to cool.
You can leave out the pepper if you so desire. The absorption of Turmeric will still be improved by cooking the paste AND by the inclusion of oil, BUT remember it will be less effective without the pepper. The Golden Paste will keep for 2 weeks, refrigerated. Freeze a portion if you think you have too much to use within two weeks.