Homemade Turmeric Paste: The Golden Paste Recipe and Its Benefits
Do you know about turmeric paste? Also known as Golden Paste, this preparation is a cornerstone of Ayurvedic medicine and in 2025 is considered one of the most powerful “superfoods” for natural wellness. Thanks to its pronounced anti-inflammatory, cleansing, and antioxidant properties, it is the ideal ally to combat joint pain and strengthen the immune system during the winter months. The turmeric, often called “Indian saffron,” is rich in curcumin, an active ingredient that helps fight bad cholesterol, alleviate joint and muscle pain, and perform a natural healing and antioxidant action. Note: Although safe, it is advisable to consult a doctor if you have gallstones or are taking blood-thinning medications.
Why make turmeric paste
Making homemade turmeric paste is a real panacea for the body. It is the essential base for preparing the famous Golden Milk, but it is also perfect for enriching spicy dishes, soups, and risottos.
How to prepare and store the Golden Paste
Preparing it is very simple: you only need a few basic ingredients. Once ready, the turmeric paste can be stored in the fridge inside a sterilized glass jar for about one month and even longer, so you always have it ready to use.
Toward Golden Milk: a preview
Having this paste always available is the first step to enjoy a great Golden Milk. This drink, usually prepared with plant-based milk (rice or oat), honey, cinnamon, and a touch of lemon, is an elixir of long life.
Stay tuned: in the next article, we’ll explore the detailed recipe and all the secrets to make the perfect golden milk. Meanwhile, let’s start preparing our turmeric paste!
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 1 Minute
- Portions: ½ jar
- Cooking methods: Stovetop
- Cuisine: International
- Seasonality: All Seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1.76 oz turmeric powder (preferably organic)
- cup water
- 0.035 oz black pepper (ground)
- 1 tbsp extra virgin olive oil (or coconut oil)
Tools
- 1 Saucepan
- 1 Wooden Spoon
- 1 Jar
Steps
Preparing turmeric paste is really simple and quick: in a saucepan, pour the water and turmeric.
Cook over low heat stirring continuously with a wooden spoon for about 5 minutes, until you get a sandy and smooth paste.
As soon as the mixture solidifies and detaches from the walls of the saucepan, remove from the heat.
Let it cool slightly.
Your homemade turmeric paste can now be transferred into a glass jar.
And voilà… the homemade turmeric paste is ready to use!
Bon Appetit from La Cucina di FeFè!
Storage
👉To keep the antioxidant and anti-inflammatory properties intact, the turmeric paste should be stored in the fridge inside a sterilized glass jar. It keeps perfectly for 1 month and longer.
In freezer: You can freeze the paste in small ice cube trays. Once solidified, transfer the cubes to a freezer bag. It’s the most practical method to have ready-to-use single servings.
Tips, Notes, Variations, and Suggestions
🟣*Bioavailability: Remember that turmeric is effective only when combined with black pepper (piperine) and a good source of fats, otherwise the body does not absorb it. These 2 ingredients can be added directly into the turmeric paste (recommended choice) or at a later stage, during preparations based on turmeric like golden milk.
🟣3 ways to use it: Golden Milk: dissolve in a cup of warm plant-based milk (soy, almond, or oat) along with pepper to activate the curcumin, a few drops of oil (a fat that makes turmeric absorbable by the body), and optionally cinnamon and honey. In Cooking: add it at the end of cooking in a turmeric risotto or a pumpkin soup for a boost of color and health. Smoothie Bowl: mix it with Greek yogurt with nuts and chia seeds for an energetic breakfast.
🟣Containers: Always use glass. Turmeric has a very high coloring power and stains plastic permanently; glass, on the other hand, does not alter the flavors of the spices.
Always take the paste from the jar with a clean and dry teaspoon to avoid mold formation.
Signs of deterioration: If the paste changes smell (becomes sour) or shows traces of mold, it should be discarded immediately.
For constant well-being, I suggest freezing Homemade Turmeric Paste in single portions: it is the quickest and safest method for your daily ritual.
FAQ (Questions and Answers)
Why use turmeric paste instead of powder for golden milk?
The use of turmeric paste (Golden Paste) instead of simply adding powder is the fundamental secret of Ayurvedic tradition.
Here are the main reasons why the paste is much more effective:
curcumin, the active ingredient in turmeric, is not very soluble in water and the body struggles to absorb it when taken “raw.” The preparation of the paste involves slow cooking (about 5 minutes) which allows the powder to hydrate and the heat to activate chemical bonds, making the spice much more bioavailable. Additionally, turmeric’s main limitation is its very low absorption rate. In turmeric paste, the spice is already perfectly balanced. Lastly, using powder directly in milk often leaves a floury residue and a bitter, pungent aftertaste at the bottom of the cup. The paste, having already undergone a process of cooking and hydration, dissolves instantly in milk (dairy or plant-based), creating a creamy, homogeneous drink with a much smoother flavor. In short: Using powder in milk is a simple flavoring; using turmeric paste turns the drink into a real anti-inflammatory therapeutic remedy.
