This Recipe is based on the original recipe by Dr Doug English an Aussie Veterinary Surgeon

Please note that some turmeric suppliers have begun to sell "raw" turmeric powder. You'll know it's raw if you see that wording on the packaging or their advertising. If the brand you buy is advertised as raw, you will need to extend the cooking time to at least 30 minutes(not the 7-10 minutes mentioned in the recipe). In the past, turmeric has always been cooked in the process of converting it to a powder. Some vendors are now skipping that step in order to appeal to "raw food" practitioners. This is still fine to use, but it does require the longer cooking time to provide sufficient digestibility. Raw turmeric is poorly digested, so little of the active components are available for absorption before it's excreted.

INGREDIENTS:
• 1/2 cup (125 ml / 60g) turmeric powder
• 1 cup water (250 ml) plus extra water in reserve, if needed
• 1/3 cup (70 ml) coconut oil (use raw, unrefined, cold-pressed)
• OR linseed oil (flaxseed)
• OR olive oil (use virgin / extra virgin)
• 2 - 3 teaspoons freshly cracked (ground) black pepper

Note: the amount of pepper has been increased since May 2016, on Doug English’s recommendations and review of greater success in a large number of cases using the extra pepper. Reduce pepper if you cannot tolerate it. The absorption of turmeric will still be improved by cooking it and adding oil, but it will be less effective without the pepper.

Cracked pepper and ground pepper refer to the same thing. How finely it's ground is up to the user. If you like to have crunchy bits of pepper in your golden paste, then grind it less finely. If you don't (and that's probably most of us), grind it more finely.

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