· 1 dl (45 g/ 1/2 cup) organic turmeric powder
· 1 tsp ground black pepper
· 1 tsp ceylon cinnamon powder
· ½ tsp ground ginger
· 2 dl (1 cup) water
Mix the spices together and add them to a saucepan with water. Boil without the lid on until a thick pastes forms. After it has cooled down, add to a glass jar and
refrigerate. It can be stored for 1-2 months in a refrigerator. This paste can then be used to make turmeric milk as needed.