Turmeric Golden Paste

Golden paste made from ground turmeric is best when made with black pepper, coconut oil, and ginger.

Looking for a turmeric golden paste recipe? Look no further - this one is both easy and optimized for good health!

Serves: about 2 cups

Total Time:


  • 1/2 cup ground turmeric
  • 1 cup of water, with extra as needed
  • 1/4 - 1/3 cup of oil (choose from unrefined, cold-pressed coconut oil or cold-pressed extra virgin olive oil)
  • 2-3 teaspoons of black pepper (preferably freshly ground)
  • 1 teaspoon of ground ginger (optional)


  1. Combine water and ground turmeric in a small saucepan. You can also add ground ginger at this point.
  2. Bring to a boil, and then lower heat to a simmer.
  3. Continue cooking until the paste thickens, between 5-10 minutes. If it becomes too thick, add additional water slowly and bring to a simmer.
  4. Remove from stove and cool hot paste until warm.
  5. Stir in oil and black pepper until thoroughly incorporated.
  6. Store in a tightly lidded glass jar in the refrigerator for up to 2 weeks if made with olive oil, or up to 5 weeks if prepared with coconut oil.

Golden paste can be added to smoothies, stews or curries, yogurt, milk, and soup. You can also mix a teaspoon full with some raw honey for a daily dose - by itself or in hot tea.

Studies show that combining turmeric with oils and black pepper increases the absorption and bioavailability of turmeric compounds - especially curcumin. Ginger also enhances absorption. (xii.24, 48)

Zingiber officinale(ii.15)
Black pepper is the dried, unripe seed of the woody Piper nigrum vine, white pepper is the dried ripe fruit with the outer part removed. (ii.15)

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