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.
Turmeric & Ginger Oil
- 75 g (3oz) fresh turmeric, grated
- 100 g (3.5oz) ginger, grated
- 1.5 cups extra virgin olive oil
- 2 tablespoons ground black pepper
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.
Remove from the heat and cool to room temperature.
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.
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).
- 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
Have fun in the kitchen!