In Indian cooking we most often use turmeric in a powder form. It blends into our curries seamlessly and effortlessly and so perfectly, we wouldn’t use it any other way.
Turmeric is a rhizome and comes from the ginger family. Not as knobby as ginger you can see from the photo below, which I took on one of our recent Walking Tours of Little India. It’s tender, slender and bright orange in colour.
Using turmeric fresh has its benefits because turmeric powder is very potent and does not match with every dish. Adding ‘too much of a good thing’ sometimes yields bitterness in a curry. Using it fresh however, allows us to enjoy it subtly, giving us many more ways to bring turmeric into our lives!
To use fresh, always scrub skin thoroughly or gently peel. I prefer to wash turmeric well so I don’t waste too much by peeling it.
Here are a few ideas how to use turmeric fresh:
- Add to Asian-inspired or Thai soups like Tom Yum Soup.
- Add to a pressed juice or smoothie (run it through a juicer). Try it in this Apple Ginger Chai Pressed Juice.
- Add grated fresh turmeric as a garnish on top of a curry or salad.
- Boil it in a tea. Try it in Masala Chai.
Please share your tips or recipes that use fresh turmeric!
A teaspoon of: Snow Patrol. Listening to: Weight Of Love.