Yellow, we love yellow! The characteristic golden yellow of turmeric (Curcuma longa conveys the sun into every dish. Its woody-floral aroma must not be missing in any curry and goes well with rice dishes, stews or lentils. But also, spinach, eggplant, chicken and fish benefit from this spice. For a stronger aroma, fry spice in vegetable oil or ghee beforehand. Experiments with turmeric permitted!
Its woody-floral aroma must not be missing in any curry and goes well with rice dishes, stews or lentils. But also, spinach, eggplant, chicken and fish benefit from this spice.
Golden Milk - recipe
First of all, you make a paste that you can easily use later to make your golden milk.
Put everything (except the coconut oil) in a pan and heat the water, the turmeric and the black pepper until it forms a thick paste. Keep stirring for about 7-10 minutes on the lowest heat, add some extra water if it dries completely. These 7 to 10 minutes are important so that the black pepper can increase the active substances in turmeric.
Remove from the heat and add the coconut oil, using a whisk. Mix everything together for a few minutes. The golden paste is now ready. Put this in a glass jar with lid and put in the refrigerator. You can keep these for up to four weeks.
Now you can add some honey, vanilla and cinnamon.