Turmeric Paste

If using dried turmeric, measure all ingredients and add to a small pot. Stir well to incorporate. (If using fresh turmeric and ginger, use a spoon to peel the skin then chop into 1-inch pieces. Add to a blender with other ingredients and blend until smooth, then add to a small pot.)

With all ingredients in a pot, heat over medium low, stirring frequently. We don’t want this to boil, just simmer gently. The dried turmeric version will be quick to thicken and can possibly burn, so stir often.

Simmer for 3–5 minutes, until combined and slightly thickened to a paste. Let cool and store in an airtight container in the fridge for 2–3 weeks. Turmeric paste will thicken substantially as it cools and is placed in the fridge.

Note: Turmeric paste using fresh turmeric and ginger will need to simmer longer, perhaps 7–10 minutes. Stir often and don’t let burn or boil!