Curcumin, the yellow pigment of the turmeric root, has antioxidant, anti-inflammatory, antibacterial, antiviral, antifungal, and anticancer properties. Be careful when working with turmeric; the bright yellow color will stain.
First you make a paste out of turmeric, black pepper, and water. The black pepper robustly enhances the powerful properties of the turmeric, so don’t skip it. The paste can be used to stir into the Spicy Golden Milk and is also delicious stirred into rice, veggies, or other savory dishes. Some folks swear the milk helps them sleep. Give it a go!
Makes ½ cup of paste
- ¼ cup (30 g.) powdered turmeric
- ½ teaspoon ground black pepper
- ½ – ¾ cup (120.–180 ml.) water
1. Mix the turmeric, pepper, and water in a pan over medium heat, stirring frequently and adding a little more water if it gets too dry. I live in an arid climate so I need the higher measure of water.
2. Cook for seven minutes.
3. Let the paste cool; store in a glass container in the fridge. It will stay potent for about two weeks.
Spicy Golden Milk
Makes 2 cups, or one large mug
- 2 cups milk (coconut, hemp, almond, rice, oat, cow, goat)
- ½ teaspoon of Turmeric Paste (recipe above)
- ¼ teaspoon powdered ginger, or a few grates of fresh ginger
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper (omit if you don’t like hot spices)
- 1 teaspoon coconut oil
- 1 tablespoon honey
1. Combine everything except the coconut oil and honey in a saucepan and heat on low temperature. Stir constantly until the milk simmers, showing tiny bubbles on the sides of the pan. Never boil as boiling will destroy the nutrients in the spices.
2. Turn off the heat and stir in the coconut oil and honey.