How to Make Highly Bioavailable Turmeric Golden Paste

Turmeric is a golden-orange colored spice that is our favorite when boosting the color, flavor, and nutritional flavor of so many dishes. 

It’s a “relative” of ginger and this native Asian plant has been used since ancient times in cooking and alternative medicine.

Turmeric paste, also known as golden paste, is a must-try. It’s so easy to add to your diet and include in a long list of recipes.

In this way, you will advance your health by enriching it with the amazing nutrients that this plant has to offer! 

What Are the Health Benefits of Turmeric?

Turmeric possesses antioxidant, antibacterial, anti-cancerous, and anti-inflammatory characteristics.

According to studies, it can strengthen immunity, fight off DNA damage, strengthen the joints and bones, better digestive processes, and improve gut balance. Moreover, it’s also good for your liver and protects it from a long list of health issues.

Turmeric is also used to avert and better the symptoms of various illnesses and skin issues like type 2 diabetes, metabolic problems, inflammatory illnesses, and cancer. 

When it comes to the treatment of cancer, studies have found that the curcumin inside turmeric is effective in destroying cancerous cells and averting the growth of cancerous cells. It’s particularly promoted for stomach, skin, breast, and bowel cancer.

This wonderful plant will also be of aid for pain and fever reduction and some studies have found it to be as effective in relieving pain as Tylenol, ibuprofen, and Prozac, but without the side effects.

How to Make Turmeric Golden Paste?

Curcumin, turmeric’s active ingredient, needs a bit of help so that its absorption in the body is optimal. Studies have found that combined with black pepper and fat like butter or coconut oil is the best way to enhance bioavailability. 

To prepare, you will need:

½ cup of turmeric powder

A cup of water

A tsp of black pepper powder 

¼ cup of unrefined coconut oil or olive oil 


Put the turmeric and water in a pan and turn the stove to low heat. Cook and stir until you get a thick paste.

Usually, it takes between 6 and 10 minutes. You can adjust the desired thickness by adding more water or more turmeric. 

Once it’s ready, add the pepper and oil and stir once more to combine everything. Leave it aside to cool down.

Once it has cooled down, transfer the paste to a jar and close it well. You can keep the turmeric paste in the fridge for four to five weeks. 

Awesome Ways to Use Turmeric Paste

  • Take half a teaspoon and swallow it with water 
  • If you have problems of cardiovascular, neurodegenerative, metabolic, autoimmune, or cardiovascular nature, take the dose in smaller amounts, three to four times per day
  • If you don’t like the taste of the paste, sweeten it with one of the healthiest foods in the world, i.e., honey
  • You can use it to make golden turmeric milk (add the teaspoon to the drink and stir)
  • You can incorporate it into various stews, soups, rice, and meat dishes, as well as in smoothies 
  • Make turmeric tea: combine ¼ tsp of the paste in a boiling cup of water 

Important to Know:

  • Avoid turmeric if you have iron deficiencies or problems with your gallbladder 
  • Don’t consume turmeric if you’re allergic to eat because it may trigger hives, rash, or belly aches 
  • Overuse of turmeric can cause side effects so make sure you take the recommended dosages only