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.

    11 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, sautès, 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)

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