Caffeine Free Turmeric Garlic Ghee
Slow-cooked, golden, and deeply aromatic, this turmeric garlic ghee is the kind of kitchen staple that quietly upgrades everything it touches. The process of clarifying butter — letting the milk solids sink and brown before straining them away — produces a rich, nutty fat with a beautifully clear amber color and a longer shelf life than regular butter. Turmeric and black pepper are stirred in right after the heat is cut, so their warmth blooms into the ghee without burning, while garlic-infused olive oil adds a mellow, savory depth that makes this spread genuinely craveable. Spread it on toast, swirl it into rice, or use it as a finishing drizzle over roasted vegetables — it makes everything taste more intentional. Since every ingredient here is naturally free of caffeine, there's no need to scrutinize labels or swap anything out; it just works as written. The batch stores well at room temperature for a couple of weeks or in the fridge for up to two months, so a little effort now pays off in flavor for a long time.
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Learn more →Ingredients
16 servings
- 1 cup (2 sticks) unsalted butter
- 1 tsp ground turmeric
- 2 tbsp garlic-infused olive oil
- ¼ tsp ground black pepper
- ¼ tsp fine sea salt
Instructions
- 1
Place the butter in a small saucepan over medium-low heat. Let it melt completely without stirring, then reduce the heat to low.
- 2
Continue cooking over low heat, undisturbed, for 20–25 minutes, until the milk solids sink to the bottom and turn light golden, the foam on the surface subsides, and the liquid butter is clear and amber-colored. Watch closely in the final few minutes — the solids can darken quickly.
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