Fresh turmeric paste

    10 min

    Fresh turmeric root, ginger and coconut oil come together in this recipe for homemade turmeric paste which makes a colourful and spicy addition to soups, stews and drinks.

    20 people made this

    Serves: 12 

    • 2 tablespoons coconut oil
    • 1 (5cm) piece fresh turmeric root, peeled and grated
    • 1 (2.5) piece fresh ginger, peeled and grated
    • 1 teaspoon fresh ground black pepper
    • 80ml water, divided

    Prep:10min  ›  Ready in:10min 

    1. Combine coconut oil, turmeric root, ginger and freshly ground black pepper in a saucepan; add 1/2 of the water. Cook and stir mixture over medium heat until small bubbles form around the edges, 1 to 2 minutes. Reduce heat to medium-low; cook, stirring continually and adding small amounts of the remaining water, until mixture forms a paste, 5 to 8 minutes.
    2. Transfer paste to a glass container and cool to room temperature. Cover container tightly with a lid and refrigerate.

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    Reviews in English (3)


    Use in fresh in soups, saut├Ęs, and even on sandwiches. Add to any dish where you want some added flavor. Also, for convenience, freeze in ice trays to be used later. I hope you enjoy it.  -  27 Feb 2016  (Review from Allrecipes US | Canada)


    Turned into a brown gloppy mess. I had to pitch it. I will try another recipe using powder.  -  06 Apr 2017  (Review from Allrecipes US | Canada)


    i used a 2 inch piece of turmeric and i think i achieved a good paste  -  20 Feb 2016  (Review from Allrecipes US | Canada)