Ingredients
• The Base: 1 cup Extra Virgin Olive Oil or Avocado Oil.
• The Actives:
• 2 inches Fresh turmeric root, thinly sliced or grated.
• 1 inch Fresh ginger root, thinly sliced.
• 1 tsp Whole black peppercorns (Essential: piperine in pepper increases turmeric absorption by 2,000%).
• Optional: A small stick of cinnamon for added flavor and blood sugar support.
Preparation Steps
1. Low & Slow Heat: In a small saucepan, combine the oil, turmeric, ginger, and peppercorns.
2. Infuse: Warm the oil on the lowest possible heat setting for 20–30 minutes. Do not let it boil or smoke; you want a gentle infusion that turns the oil a deep, vibrant gold.
3. Cool & Strain: Remove from heat and let it cool completely. Strain the oil through a fine-mesh sieve or cheesecloth into a clean glass jar.
4. Storage: Keep the jar in a cool, dark place. It will stay fresh for up to 2 weeks, or longer if kept in the refrigerator.
Benefits & Safe Usage
• Joint & Muscle Support: The curcumin in turmeric is a natural compound studied for its ability to help manage inflammatory responses in the body.
• Digestive Aid: Ginger helps stimulate digestive enzymes, making this a perfect oil to drizzle over roasted vegetables or salads.
• Skin Health: Rich in antioxidants, this oil helps fight oxidative stress from the inside out.