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The Willow Journal

How to Make a Simple Turmeric Paste

How to Make a Simple Turmeric Paste

turmeric paste

Turmeric is all the rage! This golden paste with black pepper and coconut oil is highly bio-available and is an easy way to get yours. It is simple to make and cheap!


1/2 cup turmeric powder (125 mls) – Use organic powder.

1 cup water (250 mls) or a bit more to get desired paste consistency

1 teaspoons ground black pepper (7.5 mls) (or even 1/2 tsp. if pepper is too irritating)

1/4 cup (70 ml) cold pressed Olive or un-refined Coconut oil – enhances the bio-availability of curcumin another seven to eight-fold

When eaten with fat (virgin olive or coconut oil or meat drippings) as is done in India, curcumin can be directly absorbed into the bloodstream through the lymphatic system thereby partially bypassing the liver. Add turmeric to water in a pan. Heat gently along with stirring. Do this till you get a thick paste, approximately 6 to 10 min. Adjust thickness by adding some water or adding a bit more turmeric. Finally, add the pepper and oil. Keep stirring to ensure that all ingredients are mixed properly. Allow it to cool.

Bottle in clean jar with tight-fitting lid and refrigerate it for 4-5 weeks or more. (Antimicrobial Un-refined, virgin Coconut oil will help keep it from spoiling sooner). This will ensure you can make it once and use for days. Take half a baby spoonful (~ 1/4 to 1/2 teaspoon) and chase it with water…all done! It’s one very popular way if you don’t like the taste (over quickly, no fuss or bother) and my favorite to spread it out through the day. Best to take smaller quantities 3-4 times per day.