Benefit of Fresh Turmeric

Turmeric, in its fresh form, has many benefits. The spice comes from a root and is rendered fresh, ground, or powdered for use in cooking. Though it has many medicinal benefits, the spice also has many uses in the kitchen.

Features

Turmeric is used often in Indian cuisine. It enhances dishes with its peppery flavor and bright color. From the fresh root, turmeric is a vibrant orange. Once ground, the color of turmeric changes to a vivid yellow, as seen by its use as an ingredient in traditional yellow mustard.

Warning

Take care when handling fresh turmeric, as its signature color can stain hands and clothing on contact. Use gloves when handling turmeric and use soap and hot water to reduce any accidental staining.

Origin

The long slender rhizomes that are the root of the Curcuma longa plant are harvested for cooking. A key ingredient in many Indian and Indonesian dishes, turmeric has been used in cooking in those countries for over 5,000 years.

Using Fresh Turmeric

Upon being introduced to turmeric root for the first time, a cook may not know how to start using the dull yellow, finger-like root. Since the skin is inedible, first remove this outer layer. The inside can then be sliced, chopped, grated or ground and used to season food.

Keep It Fresh

Fresh turmeric can be stored for later use. Make sure the rhizome is dry, then wrap it in paper towel and keep it in the refrigerator. Storing the root this way will prolong its shelf life.

References

• Helpwithcooking.com
• The George Mateljan Foundation