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This homemade paste made of fresh turmeric root, ginger, coconut oil, and pepper comes together quickly. Use it fresh in soups, sautes, and even on sandwiches. Add to any dish where you want some added flavor! Or use it as a base for curry pastes. It can be refrigerated to be used within 3 days or frozen in ice trays to be used later. I hope you enjoy it.
Ingredients
- 2 tablespoons coconut oil
- 1 (2 inch) piece fresh turmeric root, peeled and grated
- 1 (1 inch) piece fresh ginger, peeled and grated
- 1 teaspoon fresh ground black pepper
- 1/3 cup water, divided
Directions
Step 1
Combine coconut oil, turmeric root, ginger root, and black pepper in a saucepan; add 1/2 of the water. Cook and stir mixture over medium until small bubbles form around the edges, 1 to 2 minutes. Reduce heat to medium-low; cook, stirring continually and adding small amounts of the remaining water, until mixture forms a paste, 5 to 8 minutes.
Step 2
Transfer paste to a glass container and cool to room temperature. Cover container tightly with a lid and refrigerate.
Cook’s Notes:
Turmeric can stain any utensil, working area, or skin.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 21 | |
| % Daily Value * | |
| Total Fat2g | 3% |
| Saturated Fat2g | 10% |
| Sodium1mg | 0% |
| Total Carbohydrate0g | 0% |
| Dietary Fiber0g | 0% |
| Vitamin C0mg | 1% |
| Calcium1mg | 0% |
| Iron0mg | 1% |
| Potassium8mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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