I first made this Turmeric & Ginger Oil when my Irishman was struggling with IBS to help with his symptoms.
And while it is a brilliant anti-inflammatory condiment, the real reason I’ve been making it so often is because it’s just so damn delicious.
On eggs. On veggies. With fish. With chicken, With tacos.
You name it, this oil adds an exotic warmth to pretty much everything.
The only thing is the colour is a radioactive yellow.
We’re talking 1980’s fluro. And it stains everything. The table. Which Finbarello finds hillarious…
Actually it’s worth making just so you can laugh about the mess.
Ooh and.. I love eating the leftover cooked ginger / turmeric pulp. It’s a delicious condiment I add as a little side to my abundance bowl lunches.
So yum!
Turmeric & Ginger Oil
Ingredients
- 75 g (3oz) fresh turmeric, grated
- 100 g (3.5oz) ginger, grated
- 1.5 cups extra virgin olive oil
- 2 tablespoons ground black pepper
Instructions
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Place turmeric, ginger oil and pepper in a small saucepan. Simmer over a medium heat for about 5 minutes or until the ginger and turmeric have softened.
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Remove from the heat and cool to room temperature.
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Strain the oil to remove the turmeric and ginger solids (keep these to eat separately). Store the oil in a well labelled glass bottle in your pantry (or keep it on the dining table for easy access). Keeps indefinitely. And keep the leftover pulp in the fridge for up to a month.
MAKES: 1.5 cups
Variations & Substitutions
No fresh turmeric – use 1-2 tablespoons ground dried turmeric. Or skip the turmeric and make a ginger oil.
garlicky – add 2-3 finely sliced garlic cloves.
Prepare Ahead
A must! Oil will keep in the pantry indefinitely and the pulp in the fridge for up to a month (or until it starts growing mould).
Read more…
- Marco’s Chilli Oil
- Gut Problems? How to Eat Low FODMAP
- How to Cook Without Garlic & Onions
- Indian Spiced Omelette
- Can Healthy Eating Influence Cancer?
- Tahini Miso Turmeric Sauce
- ginger
Have fun in the kitchen!
With love,
Jules x
Please give me more ideas and foods i need to eat ,due to HIGH Cloriestol and i also get BVI at least every 3 months and i have RHEUMATOID
I’m curious to know if this oil is effective as an anti-inflammatory for conditions other than GI issues. It has been suggested to me that an anti-inflammatory diet could help my husband with his hip socket bone spurs, so this jumped out at me as something we could try (I’m not sure how he’d react to it).
Yes Susan!
The curcumin in turmeric will help any inflammation as far as I know :)
Thanks, Jules!
What is the best way to grate ginger? a normal large cheese grater? what do you suggest. thanks
A smaller mircoplane is better Sarah because it gives you more surface area for the ginger flavour to permeate the oil.
However if the only thing you have is a large cheese grater that’s better than nothing :) And possibly consider using a little more ginger.
You can freeze ginger without Any flavor change. After it’s frozen shred or chop while frozen to make it easier. Use a spoon to easily remove outside skin if you don’t want to use it before freezing.
Great tips! Thanks Jaelene :)
What an amazing recipe. Especially since I’m trying to incorporate more ginger into my diet!
Ginger is great Redd!
I bought Turmeric with Bioperine instead and it’s even more effective.
Here’s the je link in case u ask; http://bit.ly/2M0MrA1
Thx Ian
Can you use ground ginger instead?
You could Shelandra – but you wouldn’t need anywhere near as much – I’d start with 1/4 of the amount of fresh.
I am using ginger essential oil and turmeric oil. Both are having medicinal benefits.
Can this oil be utilized immediately or is there a wait time frame?
Immediately Mary :)