This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
This weekend I stopped in at The Quail & Olive* and Anni shared these two spices from Diaspora Co. with me. I always love learning about new companies, especially one that has such interesting roots. Diaspora Co. was founded just a couple of years ago with a mission to forge an equitable spice trade that decolonizes spices back into a seasonal crop and restructures a broken system into an fair and sustainable exchange.
From the pantry section of The Quail & Olive, I picked up the Diaspora Co. Pragati Turmeric and Aranya Pepper. Both are single origin with the former coming from Vijayawada, a city in the southeast Indian state of Andhra Pradesh; the latter comes from Thirunelly, a village in the southern Indian state of Kerala.
I have long been a fan of golden milk, a traditional Ayurvedic recipe made with turmeric mixed with different spices. Some versions include black pepper, others cardamom. Some are sweetened with honey, others with dates. But I've always bought a mixture...and they're pricey. So, the two items from The Quail & Olive inspired me to make my own version. With just a few ingredients, you can have your own golden root paste...and make your own golden lattes.
Golden Root Paste makes approximately 1 cup paste
- 1/3 cup turmeric powder
- 5 Tablespoons organic coconut oil
- 1" knob fresh ginger, peeled and freshly grated
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 3/4 cup water
- 1 to 2 cinnamon sticks (organic Ceylon cinnamon sticks from RawSpiceBar)**
Golden Latte makes one cup
- 1 cup milk (feel free to substitute with nut or oat milk if you are dairy-free)
- 1 teaspoon turmeric paste
- 1 teaspoon honey or your preferred sweetener
- 1 cinnamon stick for garnish (organic Ceylon cinnamon sticks from RawSpiceBar)**
Golden Root Paste
Place all of the ingredients in a medium saucepan. Heat until the coconut oil is melted. Whisk until smooth. Remove from heat and take out the cinnamon sticks. Transfer to a glass jar with a lid and store in the refrigerator.
Note: the paste should be stored in the refrigerator and used within two weeks.
Gently warm milk in a saucepan. Whisk in turmeric paste and honey until well-combined. Pour into a mug and garnish with a cinnamon stick. Serve immediately.
*Disclosure: I receive compensation in the form of complimentary products for recipe development
and generating social media traction. All opinions are my own.
**I am an affiliate of rawspicebar.com and may receive a commission for any purchases made through provided links. However, it doesn't cost you anything extra and I appreciate the support.