Fully sterilise your glass jar and lid.

If using fresh turmeric root, wash it thoroughly (if you can easily clean it, there’s no need to peel the turmeric). Chop the turmeric into small pieces. 

When making tinctures with fresh herbs, I like to use the ratio 1:3. For fresh turmeric, fill the glass jar ¾ of the way full with chopped turmeric. Wear gloves when chopping turmeric if you don’t want to have yellow-stained fingers for a few days! 

If using dried turmeric, fill the jar ½ of the way full. If you’re using a large jar, this can become expensive, so consider using a smaller jar to reduce how much of the dried turmeric you need to use.

Estimate roughly 1/10 the amount of black peppercorns compared to your turmeric and add those into the jar as well. 

Cover the turmeric and black pepper completely with alcohol.

Add the lid and shake the jar to ensure everything is covered by the alcohol.

Set the jar in a cold, dark place away from direct sunlight for 6-8 weeks. I like to store my tinctures in the pantry or in a dark cupboard.

Try to shake the jar 3-4 times per week to ensure that everything remains completely covered with alcohol. 

After 6-8 weeks, strain off the tincture using a fine mesh strainer or cheesecloth. If you used dried turmeric or ground pepper, I’d recommend using cheesecloth to ensure that the plant material is completely strained off from the tincture.

Use a small funnel to transfer the tincture into a small amber glass dropper bottle. Make sure to label and date the tincture so you remember what it is and don’t confuse it with your other homemade herbal supplements.