Updated: May 1, 2020
Great for drizzling over anything - from veggies to poultry to fish, its a nourishing way to add tons of flavor and anti-inflammatory benefits to a dish.
2 1/2 cups avocado oil
2 tbsp plus 1/2 tsp turmeric
4 black peppercorns
Mix the oil and turmeric in a small saucepan and cook over very low heat, keeping the temperature at 150 Degrees F, for 30 minutes. Add the peppercorns, turn off the heat, and cover with a lid. Let the oil infuse for 2 hours while cooling. Store in a glass jar in a dark cabinet for up to 1 month.
Source: "Food: What the Heck Should I Cook?" By Dr. Hyman