1/2 cup organic turmeric powder
1 cup water
1.5 t fine grind black pepper
5 T virgin coconut oil
In a stainless steel pot, cook the turmeric and black pepper in the water over medium heat until it forms a thick paste, stirring with a metal spoon and cooking for about 4 - 5 minutes. Be careful not to splatter!
Remove from heat and add the virgin coconut oil, using a whisk to fully mix in the coconut oil. Transfer the Golden Paste into a glass jar with a lid, and store in the refrigerator for up to 2 weeks. Makes about 1 1/2 cups.
Turmeric will stain so be careful.