Cinnamon Free Turmeric Garlic Ghee
Rich, golden, and deeply aromatic, this turmeric garlic ghee is the kind of kitchen staple that quietly transforms everything it touches. The slow-cooked clarification process draws out the butter's nutty depth, and once the milk solids are strained away, you're left with a beautifully clear, shelf-stable fat that's as versatile as it is flavorful. Ground turmeric gives it that warm, earthy color and a subtle bitterness that plays beautifully against the mellow heat of black pepper and the savory richness of garlic-infused olive oil. For anyone navigating a sensitivity to warming spices like cinnamon, this recipe is a genuine win — it delivers bold, complex flavor without a trace of the spice that so often sneaks into spiced butters and flavored oils. The cheesecloth straining step is worth the extra minute; it ensures a silky, clean finish with no gritty residue. Drizzle it over roasted vegetables, stir it into rice, or use it as a finishing fat for eggs and flatbreads. A jar of this in your fridge or on your counter means deeply satisfying flavor is always just a spoonful away.
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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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