Why ? Well it will work out cheaper in the long run than buying supplements and you will also know where the raw ingredients have come from and how fresh they are. This can’t always be said for supplements. Plus, it gives you more versatility in how you use turmeric.
How to make Turmeric Powder
I start with the powder because you can use it to make the paste if you so desire.
Start with fresh turmeric that can be purchased at a grocery store or farmers market. Personally I like to buy turmeric at the weekend farmers market as you can often buy in bulk for a fraction of the price you may find in a grocery store. You then make your powder and paste in bulk and store it for later use.
To begin, you want to boil your turmeric rhizomes in a pan to soften the outer flesh. This can take 5-10 minutes or until the outer flesh is quite tender.
Now place the rhizomes outside so that they get plenty of sun. The sun will dry out all the moisture. Bear in mind that this is quite a long process depending on how much sun you get. And if you live in a humid climate, it may be impossible to dry outside. The alternative to sun drying is the use a food dehydrator or the oven.
Personally I prefer sun drying as the other options make your electricity bill expensive.
Once the turmeric is completely dry and dehydrated, it’s simply a case of grinding it up.
This can be done with a mortar and pestle or in a food processor.
And you’re done.
Put some aside to make the paste and store the rest in a jar or jars. Use old spice jars that you may have bought in the past for this purpose as they will be able to be sealed shut and have a shaker top for easy use.
How to make Turmeric Paste
To create the paste, you can use fresh turmeric, your homemade powder or even store bought powder.
If you are going the fresh route, you will need to process or mince the rhizomes/roots so that they are easy to break down when cooking.
Place the turmeric in a pan. Add a teaspoon of coconut oil or any culinary oil (Olive, Argan, Sunflower)
Add water and heat over a hob.
Cook the mixture on a low heat until it starts to bubble.
You don’t want the heat too high as it will burn the turmeric and give it a unpalatable taste.
Also, make sure to stir the mixture constantly so that it doesn’t stick to the bottom of the pan.
Once it starts to bubble, the water content of the pan will start to boil off and you will be left with a thickening golden colored paste.
When you are happy with the consistency of the paste, turn the hob off and scrap the paste into a bowl.
Add a teaspoon of freshly ground pepper into the paste to increase the absorption rate of the paste into you bloodstream.
The paste can be stored in a food jar, like a pasta sauce jar or something similar. Place in the fridge and use as needed. You probably want to use the paste within a week of making it.
The paste can be used as a spread on toast or as an ingredient in dips like hummus or a tapenade. Or in food and even skincare products.
An alternative to storing it in a jar is to add blobs of the paste to an ice tray. This is a great way to store a turmeric supplement for a long time, especially if you are making a lot of it in bulk.