Turmeric, that beautiful golden Indian spice, is valued for its anti-cancerous, anti-inflammatory and anti-viral properties. While using the dried form is great in a pinch, you shouldn't overlook fresh turmeric root.
Fresh turmeric is less bitter than its dried counterpart and possesses an earthy aroma that will add oomph to everything from soups and stews to rice dishes and smoothies.
Unlike dried turmeric, which is easy to find in the spice aisle of your local grocery store, fresh turmeric is sold mostly in Asian food stores.
When you have to buy fresh turmeric, look for firm turmeric roots with intact skin.
How To Use Fresh Turmeric
Use fresh turmeric the way you would ginger. You can grate it, chop it, puree it and add it to your favorite recipes to provide a gorgeous golden colour and a healthy kick.
You'll need to wash and dry the fresh root with a towel. Peeling is optional but if you desire to do so use the back of a spoon to 'scratch' off the skin.
Cooking with Fresh Turmeric
When using fresh turmeric in place of dried you'll have to use about three times the amount called for in recipes. That's because dried turmeric is very concentrated and a little goes a long way.
One teaspoon of dried turmeric equals about one tablespoon of grated turmeric root.
Recipes Using Fresh Turmeric
This video from Abel and Cole illustrates three great ways to use fresh turmeric: blended with ginger to make a restorative tea, shredded over a salad and an anti-inflammatory drink called golden milk. Take a look:
Turmeric is especially delicious in this recipe for seabass cooked in a coconut curry from acclaimed British Indian chef Atul Kochhar.
Still hungry? Try these exciting recipes with a dash of turmeric: