2 Serves
15 Mins
Using a grater, finely grate the fresh ginger root and fresh turmeric root into a small bowl.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
14 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
25 mg / 1,250 mgPotassium
188 mg / 4,700 mgSodium
155 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat a small amount of high heat cooking oil in a saucepan over medium heat.
Add the grated ginger, turmeric, and a pinch of black peppercorns to the saucepan, sautéing briefly to release the aromatics.
Season the mixture with a touch of salt and serve immediately as a warm shot.
25
g95
g20
g
Yemeni
