How to Make Fresh Turmeric Paste
Fresh Turmeric Root 1 pd.
Coconut Oil 1 pd./ 16oz.
Black Pepper Tsp.
You can scale this recipe up or down, just keep the proportions equal. Place oil with lid ON TIGHT in a pot of warm water for 20 minutes. Oil should be liquid before you proceed. Blanch roots for 3 minutes. Place roughly equal parts of root and oil in food processor. Puree’ until smooth and place in a large bowl. Repeat until you have all ingredients in a large mixing bowl. Add any leftover oil and stir until thoroughly mixed. Fill containers and store. I prefer 1 pint WIDE MOUTH mason jars, which are the only glass jars that are freezer safe. Freezer bags will work too. Place jars in freezer for long term storage and one in the fridge for use. If you use freezer bags lay them flat and don’t put too much in so you can easily break a chunk off to use. No more than 1/2″ thick. I would keep them in the freezer, not the fridge. This is the BEST way to keep Fresh Turmeric Root for long periods of time. I have kept jars in the freezer for several years and up to 3 months in the fridge.