Making your own turmeric skin-lightening cream is simple and affordable, and it ensures that you’re putting safe ingredients on your skin.
This recipe will last you a while, and it follows the rule of never putting anything on your skin that you wouldn’t be able to eat.
I suggest you shop for your turmeric powder at an Indian store. it’s so much cheaper! I got this bag for $1!
Don’t worry about dark spots on your skin – you’re not alone. Natural skin-lightening methods can help you feel more confident and embrace your skin.
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Contents
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Ingredients:
- 1 tablespoon turmeric powder (Buy Here)
- 2 tablespoons shea butter (Buy Here)
- 1 tablespoon coconut oil (Buy Here)
- 1 teaspoon vitamin E oil (Buy Here)
- 1 teaspoon aloe vera gel (optional, for added soothing properties) (Buy Here)
- 5-10 drops of a natural preservative such as grapefruit seed extract (optional, for additional preservation) (Buy Here)
Instructions:
- In a double boiler or microwave-safe bowl, melt the shea butter and coconut oil together until fully liquefied.
- Remove from heat and allow the mixture to cool slightly.
- Stir in the turmeric powder, vitamin E oil, and aloe vera gel until well combined.
- If using, add the natural preservative drops and mix thoroughly.
- Transfer the mixture to a clean, airtight container for storage.
- Allow the cream to cool and solidify at room temperature before sealing the container.
Storage:
- Store the turmeric cream in a cool, dry place away from direct sunlight.
- Use a clean spatula or spoon to scoop out the desired amount of cream to avoid introducing bacteria.
- With proper storage and handling, this cream should remain shelf-stable for several weeks to a few months. However, always check for signs of spoilage such as changes in color, odor, or texture, and discontinue use if any occur.
Notes:
- Turmeric has the potential to stain fabrics and surfaces, so be cautious during application and rinse your skin thoroughly.
- Perform a patch test before using the cream on your face, especially if you have sensitive skin or allergies.
- While natural preservatives can help extend the shelf life of the cream, it’s essential to monitor it for any signs of spoilage and use it within a reasonable timeframe.
How to use your skin lightening cream:
- Before applying the cream to your dark spots, perform a patch test on a small area of your skin, such as the inside of your wrist or elbow. Wait for 24 hours to make sure you don’t have any adverse reactions, like redness, irritation, or itching.
- Start by cleansing your skin with a gentle cleanser to get rid of any dirt, oil, or makeup. Then, pat your skin dry with a clean towel.
- Apply the Cream: Use your fingertips or a brush to apply it evenly to your dark spots. Turmeric can stain skin so you can use gloves or brushes.
- Leave on for 15-20 Minutes: Let it sit on your skin for 15-20 minutes.
- Rinse Off: Rinse with lukewarm water.
- Pat Dry: Gently pat your skin dry with a clean towel.
- Moisturize: Use your favorite moisturizer to keep your skin soft and supple.
- Sun Protection: Apply sunscreen with a high SPF during the day.
- Frequency: Use the turmeric cream mask 1-2 times per week.
Here are some quick methods you can try to get rid of turmeric stains on your skin:
- 1. Wash the stained area with a gentle cleanser and warm water.
- 2. Use a gentle exfoliating scrub or a washcloth to scrub the stained area.
- 3. Apply fresh lemon juice to the stained area and massage it in.
- 4. Mix baking soda with water to form a paste, then apply it to the stained area.
- 5. Apply a small amount of turmeric paste to the stained area and leave it on for a few minutes.
- 6. Apply a natural oil, such as coconut oil or olive oil, to the stained area and massage it in.
- 7. Use a gentle makeup remover or micellar water to dissolve and remove the turmeric residue if the stain persists.
ENJOY!
Plants hold the key to nature’s gentle healing touch, offering remedies that harmonize with our bodies and nurture our well-being, connecting us to the ancient wisdom of the earth.
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Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.
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