An anti-inflammatory paste to add to soups, stews, and stirfrys.
Ingredients
1/4 tsp
Black pepper
1/2 tsp
Ginger, ground
1 tsp
Cinnamon
1 tsp
Cardamom, ground
1/4 tsp
Salt
8 tbsp
Turmeric, powder
1 1/2 cup
Water
(and; filtered; plus 1/2 cup more)
1/2 cup
Coconut oil
1/4 cup
Honey
(raw; optional)
Instructions
Combine pepper, ginger, cinnamon, cardamom, and salt in a small bowl. Set aside.
Combine turmeric and 1 and 1/2 cups of water in a small pot, stirring constantly with a wooden spoon. Bring mixture to a very gentle simmer and add another 1/2 cup of water. Continue to stir with wooden spoon.
Add mixed spices and continue to cook and stir on low for 3 minutes, until you have a thick and smooth paste.
Turn off heat and add fat of choice. Continue to stir until completely smooth. (I like to use half coconut and half ghee)
Add optional sweetener while mixture cools.
Transfer to clean glass jar. Mixture will thicken as it cools. Place lid on jar after mixture has completely cooled. Give a little shake to prevent separation and store in fridge for 2-3 weeks.
