Turmeric Tincture Recipe
This turmeric tincture recipe is a simple homemade herbal extract made with fresh turmeric root, vodka, and optional black pepper for natural wellness and inflammation support.
Servings 24
Calories 2kcal
Equipment
- glass jar with lid
- cutting board
- knife
- measuring cup
- Fine mesh strainer or cheesecloth
- funnel
- Amber dropper bottle
Ingredients
- 8 ounces fresh turmeric root, chopped 225 g
- 2 cups vodka 500 ml
- 1 tbsp tablespoon black peppercorns, lightly crushed, optional 8 g
Instructions
- Wash and chop the turmeric root
- Place the chopped turmeric into a clean jar
- Add optional black pepper (slightly crushed)
- Pour vodka over the turmeric until fully covered
- Seal and label the jar
- Store the jar in a cool dark place 6 to 8 weeks
- Strain and bottle the finished tincture
Notes
- Store the sealed jar in a cool, dark place for 6 to 8 weeks and shake gently every few days.
- Make sure the turmeric stays fully covered with vodka during the whole infusion time. Add a little more vodka if needed.
- Use lightly crushed black peppercorns if adding pepper. Avoid finely ground black pepper, as it can make the tincture cloudy.
- Fresh turmeric can stain hands, jars, and cutting boards, so gloves are helpful.
- After straining, store the finished tincture in a clean amber bottle or glass jar in a cool, dark place.
- When stored properly, the tincture can last for 2 to 3 years.
- A typical use is 1 to 2 dropperfuls in a little water, up to 1 to 3 times daily, but use depends on personal preference and needs.
- This is an alcohol based tincture and may not be suitable for everyone.