Turmeric Oil

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

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