🧈 Ginger Turmeric Infused Butter 👕 Gut Health
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This Ginger Turmeric Infused Butter delivers a powerful combination of digestive-boosting botanicals and cannabis. Turmeric brings curcumin, a known anti-inflammatory compound, and ginger contributes to gut motility and nausea relief. Both contain beneficial terpenes like zingiberene (from ginger) and β-caryophyllene (found in cannabis and turmeric), which support inflammation reduction and gut balance. The butter acts as an ideal fat carrier for cannabis infusion, making it easy to incorporate into meals—whether melted over rice, stirred into soups, or spread on toast. This infusion supports digestive system health, helps reduce bloating, and soothes the gastrointestinal tract.
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Equipment
- Small sauce pan or double boiler
- Cheesecloth or Fine mesh strainer
- Heatproof glass container or mason jar (for storage)
- stirring spoon
- Small funnel (optional)
- Baking tray and parchment (for decarboxylation)
Ingredients
- 1 cup 🧈Unsalted Butter (2 sticks)
- 1 tbsp 🫚fresh grated ginger (or 1 tsp dried ginger)
- 1 tbsp 🫚fresh grated turmeric (or 1 tsp dried turmeric)
- 1-2 grams 🌿decarboxylated cannabis flower (CBD or balanced THC/CBD strain)
- 1 pinch 🧂black pepper (enhances turmeric absorption) optional
- 1 tsp 🍋lemon zest or cayenne for flavor twist optional
Instructions
Decarboxylate the Cannabis
- Preheat oven to to 240°F (115°C).
- Break cannabis flower into small pieces and spread on parchment-lined tray.
- Bake for 40 minutes, gently shaking halfway through. Let cool.
Infuse the Butter
- Melt the butter over low heat in a saucepan or double boiler.
- Add decarboxylated cannabis, grated ginger, turmeric, and optional black pepper.
- Simmer on low heat (160–180°F) for 45–60 minutes, stirring occasionally. Do not let it boil.
Strain and Store
- Remove from heat. Strain mixture through cheesecloth into a glass jar.
- Let cool at room temperature for 30 minutes, then refrigerate until firm.
- Use as needed in cooking, baking, or spreading.
Betsy's Infusion Notes:
🧈Terpenes Highlighted: 👕Zingiberene (from ginger – anti-nausea, anti-inflammatory) 👕β-Caryophyllene (from cannabis & turmeric – gut-protective, analgesic) 👕Myrcene (if strain includes it – anti-spasmodic) 🧈Flavor Profile: Warm, spicy, earthy, slightly peppery with subtle cannabis undertones 🧈Best Uses: Stir into rice, pasta, steamed veggies, curries, or spread on toast 🧈Dosing Tip: Start with ½ to 1 tsp if unsure of potency—especially for THC 🧈Storage: Refrigerate for up to 2 weeks or freeze in portions for 3 months 🧈Boost Tip: Add a touch of black pepper and healthy fat (like ghee or olive oil) in the same dish to increase curcumin and cannabinoid absorption
My Personal Notes for this Recipe
