Golden paste is a simple, everyday thing in our kitchen — a blend of turmeric, black pepper, coconut oil and ginger, stirred together into a thick, rich paste. It is not a supplement, but a staple, used in the making of many of our dishes. It is warm, familiar and always ready to be added to something else.
Why cooks pair turmeric with pepper and fat
Turmeric has been ground with pepper and fat in Ayurvedic and South Asian cooking for centuries. It is a tradition as old as the spice itself. The turmeric is earthy and bright, the pepper sharp and warm, and the fat smooth and grounding.
Together, they make a paste that is both familiar and comforting, a base for many meals and a reminder of the rhythm of cooking.
Our golden paste recipe
Ingredients
- 1 cup turmeric powder
- 2 cups water
- 2 tsp ground black pepper (leave it out if pepper is not for you)
- 1 cup coconut oil
- 1/4 cup ginger, grated
- A pinch of saffron
Method
- Put the water in a pan and heat it until it is just simmering.
- Add everything else and whisk continuously over a medium-high heat until it thickens into a paste.
- Pour it into a sterilised jar, let it cool, then keep it in the fridge. It should last two weeks or more.
Keeping it
Use a sterilised jar, let the paste cool before putting the lid on, and store it in the fridge. It should keep for two weeks or more. If you cannot take pepper, use a little cinnamon or cardamom instead.
What we use on the shop floor
We use our organic turmeric in the making of our golden paste. It is a fine, bright yellow powder, with a strong, earthy smell. It is a food ingredient, used in the kitchen, not in the body. We use our organic turmeric because it is rich in colour and taste, and it is a part of our cooking tradition.