This Turmeric Infused Oil Will Make Your Meals Tastier and Healthier
I am a big turmeric fan- but who isn’t anyway? With all the benefits it has to offer such as its anti-inflammatory potency, you cannot fail to love it. I include turmeric in all my meals. I will toss some in my tea, include some in my afternoon snack and fry some with my veggies for dinner. While this works, I wanted to develop a technique of adding this mystic spice in everything I ate, without much effort. As I was eating dinner at my favorite Italian restaurant one evening when an idea struck my mind. As I dipped the tantalizing bread in garlic infused the oil, I realized that turmeric infused oil would be a great idea.
Turmeric can be quickly absorbed in fat when combined with ginger and black pepper, thus making the ingredients ideal for my concoction.I could not wait any longer, so I started working the moment I got home. Now that I needed the oil for cooking, I quickly disregarded olive oil since it has a low smoking point of 3500C, thus isn’t good for stir-frying.
Evidently, coconut oil is a gem regarding health benefits because it has antibacterial, anti-fungal and antiviral properties. It also has an extremely high smoke point among other oils thus is ideal for cooking. Since then, I have had a super easy time preparing this magic oil.
You can make a bottle of it and refrigerate it for a whole year. However, it lasts for only six months while on the counter. Now, you may utilize it on anything that requires flavor and health boost. For vegetables, I toss in the oil before adding the vegetables.
As for sweet potato mash, I prefer stirring in a little portion of the oil before serving. Those who like taking milk will love my golden milk recipe. To prepare the milk, blend your favorite type of milk with a teaspoon of the turmeric-infused oil and a little honey.
Turmeric-Infused Coconut Oil
- 1½ cups coconut oil
- 4 teaspoons ground turmeric
- 1 teaspoon ground ginger
- ½ teaspoon whole black peppercorns
- In a heavy-bottom saucepan over low heat, gently heat ¼ cup of the coconut oil.
- Once it melts, add peppercorns, and cook for 3 to 4 minutes, stirring occasionally.
- Add turmeric and ginger and cook for 3 to 4 minutes, stirring occasionally. The spices should become quite fragrant. Add remaining coconut oil and cook for 20 minutes (you’re still on low heat here!).
- Remove from heat, let cool slightly (but not until hardened), then strain through a fine-mesh strainer — I just pour it back into the same jar the coconut oil originally came in. Keeps at room temperature for 6 months, or up to a year in the fridge. <<recipe from mindbodygreen.com>>