Ginger Turmeric Paste
WEAR GLOVES WHEN HANDLING TURMERIC!
Okay, now you’ve read the above advice we can move forward. I also recommend peeling the ginger and turmeric roots with the top edge of a spoon as it pushes away the thin papery skin without taking away any of the flesh.
ingredients
- 60g fresh turmeric root
- 60g fresh ginger
- 1 tbsp coconut oil
- 3 tbsp maple syrup
- 1 tsp ground black pepper
method
Finely chop the ginger and turmeric root together either in a food processor or on a chopping board that you hold no attachment to the appearance of.
Blend the chopped roots together with the coconut oil, maple syrup and pepper.
Store in a clean jar in the fridge or freeze in small quantities; ice cube trays are great for such a purpose. This is a great flavour shortcut to rice dishes and also my Roasted Cauliflower w/ Panch Phoron.