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+ servings
homemade turmeric paste in weck jars
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5 from 11 votes

How to Make Turmeric Paste {With Uses & Benefits}

Learn how easy it’s to make golden turmeric paste that offers so many health benefits and can be used in so many ways beyond golden turmeric latte.
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: condiments
Cuisine: American
Servings: 1 jar (filled up my 16 oz)
Calories: 641kcal


  • ½ cup organic turmeric powder
  • 1 cup water
  • cup unrefined virgin coconut oil
  • 1 ½ teaspoon fresh ground black pepper
  • 1 teaspoon cinnamon powder
  • 1 ¾ teaspoon fresh ginger grated


  • Mix organic turmeric powder or fresh grated turmeric (peel the outer brown skin off and grate the yellow flesh) in water. Heat it in sauce pan over very low heat for about 6 to 8 minutes with constant stirring.
  • Note – Keep stirring all the time. Since the paste is thick there are chances it’ll skin to the pan at the bottom and burn.
  • Also note, as it cooks the paste will turn thicker and thicker. The consistency of the paste is entirely upto you. You can make it thicker or slightly thinner, make adjustments depending on how you want to use it.
  • If you need slightly thin consistency, add little more water and cook for 5 minutes and if the paste if thickened, thin it with little more water.
  • Once turmeric is cooked and turned into thick paste, turn off heat and stir in rest of the ingredients – virgin coconut oil, black pepper (crushed fresh and fine consistency), cinnamon powder and fresh grated ginger. Mix well.
  • Allow it to cool.
  • Transfer to air tight glass containers. Cover with lid and store in fridge for up to 3 week. You can freeze it in individual freezer molds and store in freezer for longer.


Calories: 641kcal | Carbohydrates: 4g | Protein: 0g | Fat: 72g | Saturated Fat: 62g | Cholesterol: 0mg | Sodium: 13mg | Potassium: 39mg | Fiber: 1g | Sugar: 0g | Calcium: 33mg | Iron: 0.3mg