Ingredients:

  • ½ cup (60g) Ground Turmeric (High Quality)
  • 1 Tbsp (15ml) Ground Ginger
  • 1 tsp (5ml) Ground Cinnamon (Ceylon Preferred)
  • ½ tsp (2.5ml) Freshly Ground Black Pepper
  • ¼ tsp (1ml) Ground Cardamom (optional)
  • ¾ cup (180ml) Filtered Water
  • 2 Tbsp (30ml) Virgin Coconut Oil (or Ghee)
  • 1–2 Tbsp (15–30ml) Pure Maple Syrup or Raw Honey

Instructions:

  1. Combine Dry Ingredients: In the saucepan, whisk together the turmeric, ginger, cinnamon, black pepper, and cardamom (if using). This ensures the pepper is evenly distributed.
  2. Add Liquid: Pour in the water and stir thoroughly with a spatula or spoon until the mixture is fully dissolved and smooth, resembling a thin, bright yellow slurry.
  3. Heat Gently: Place the saucepan over medium-low heat. Do not rush this step; gentle heat is key.
  4. Bring to Simmer: Stir continuously as the mixture warms. Once small bubbles appear and the mixture begins to simmer (usually 5–7 minutes), reduce the heat to low.
  5. Cook Down: Continue to simmer gently, stirring frequently and scraping the bottom of the pan to prevent scorching. Cook until the mixture reduces significantly and begins to pull away from the sides of the pan, achieving a thick, glossy, mashed-potato-like consistency (approximately 8–10 minutes).
  6. Add Fat and Sweetener: Remove the pan immediately from the heat. Stir in the coconut oil (or ghee) until it is fully melted and incorporated. Then, mix in the maple syrup or honey until the paste is uniform and smooth.
  7. Cool: Transfer the paste to a small bowl or clean jar and allow it to cool completely at room temperature (about 30 minutes) before sealing.
  8. Store: Once cooled, seal the jar tightly and refrigerate.