About a year ago, when I was shopping at my local health food store, I spotted fresh turmeric root. I was intrigued, and bought some, not quite knowing what to do with it. I had long been using powdered turmeric in recipes, but had never encountered the fresh turmeric rhizome before. I quickly called a friend, who happens to be a professional chef, and got some recipe ideas. I found that I greatly preferred the flavor of the fresh root to its dried counterpart—fresh turmeric still has the spice’s peppery flavor, but none of the bitterness.
If you’re new to turmeric, here’s the quick rundown: it’s a peppery, somewhat bitter spice, common in Indian curries, that imparts a beautiful yellow color to foods. It’s also known as a wonder spice all over the world because of its many health benefits, including the powerful antioxidant curcumin that fights cancer, wards off Alzheimer’s, and eases digestion.
How Do I Use Fresh Turmeric?