Turmeric Elixir Marinade


Turmeric Elixir Marinade

Take a healthful, artisanal approach to flavor creation with a fresh, turmeric-infused marinade crafted by Chef Massimo Falsini, Executive Chef at Rosewood Miramar Beach.

Composed of local mulberries, black radishes, fennel, fleur de sel, lemon oil and pepitas, this sauce is the perfect pairing for an elevated summer curdo.


Recipe created by Chef Massimo Falsini, Executive Chef at Rosewood Miramar Beach as part of the TEALEAVES "In Good Taste" Chef Series.

[[ recipeID=recipe-8koukj4b5, title=Botanical Turmeric Elixir ]]

In Good Taste Project


At TEALEAVES we've been on a journey to find out what living 'In Good Taste' really means. A vessel for connection, food can be a powerful agent in sparking positive change for Diversity, both biological and cultural. Watch our documentary 'In Good Taste' to learn how we can reclaim our tastebuds and our health.

Tea in Recipe

Botanical powder

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Botanical Turmeric Elixir Marinade

Servings: 1 Serving


  • Prep Time: 30 mins
  • Cook Time: 0 mins
  • Total Time: 30 mins


  • 450 Gr Seedlip Distilled “Garden 108”, very cold
  • ½ Tsp TEALEAVES Organic Golden Turmeric Chai Botanical Powder
  • 10 Gr FDS
  • 80 Gr Organic Agave Clear
  • 85 Gr Fresh Squeezed Lime Juice
  • 1 Ea Large Thai Chili Red (or 1 and ½ small)
  • Instructions

    1. Place the TEALEAVES Organic Golden Turmeric Chai Powder in a bowl.
    2. Add the Distilled Botanical.
    3. Add the salt, Lime, Thai chili sliced thin and agave.
    4. Mix with wish until everything is dissolved properly.
    5. Let it sit for 30 min.
    6. Pass thru a coffee filter helping yourself with a chinois.
    7. Preserve for up to 6 days.