Fresh turmeric root (pronounced TER-muh-rihk), or yellow ginger, is a staple of Southeast Asian and Indian cuisines. It's an intensely orange-colored version of its cousin ginger, but without the spicy flavor. Instead, turmeric is slightly peppery and earthy. Did you know that turmeric's bright orange-yellow color is what makes curry and mustard powders yellow?
Use caution when handling turmeric root: it will stain your fingers, clothing, and kitchen surfaces! Here are some turmeric stain removal tips. Peel and grate or finely chop, then add to rice, curries, juices, and smoothies. Steep slices in hot water for tea or in dairy or plant-based milk to make “Golden Milk.” Use 1 tablespoon of grated fresh turmeric (about a 1-inch piece) in place of 1 teaspoon of dry turmeric.
Turmeric contains curcumin, which is being studied for its natural anti-inflammatory and cancer-fighting properties. To get the most out of turmeric, pair with black pepper and/or a healthy fat. For example, steep turmeric root and peppercorn in hot milk, or make a paste with coconut oil.
How to Choose
Choose firm roots.
How to Store
Wrap loosely with plastic and refrigerate up to 3 weeks, or freeze whole and store in freezer bag. Pickle: peel and chop turmeric roots and place in jar, cover with fresh squeeze lemon juice, sprinkle with sea salt and freshly cracked black pepper, and store in the refrigerator for up to 2 weeks.