Cooking With Fresh Turmeric
Selection and storage
The spice derived from fresh turmeric comes from the root of the plant. As it is part of the ginger family, turmeric is often mistaken for ginger. The difference between the two plants is that the turmeric root is slightly smaller and has an orange shade to its skin, while ginger is distinctly light brown. The inside of the turmeric root is a very rich, dark orange. When shopping for fresh turmeric, look for roots that have an unblemished skin.
The roots can last several weeks in the refrigerator when kept dry. Wrap the turmeric in a dry paper towel and keep in an open container in the refrigerator
Preparation
Turmeric has such an easily extracted, vivid yellow color that it is used as a natural dye and a food-coloring additive. Most yellow mustards derive their color from the addition of turmeric. For this reason, when preparing the fresh root, be extremely careful not to get the spice on your clothes or kitchen counters as it can stain. Some cooks wear disposable kitchen gloves when cutting turmeric to keep their hands from staining. Always use a cutting board and wash immediately with warm, soapy water after use. While the color may not come out after the first wash, it will fade over time.
Peel the turmeric root with a potato peeler or the blunt edge of a spoon before using. Mince, grate or chop before adding to any recipe. Know that when preparing this spice in a food processor or blender, the color will stain the plastic but can be cleaned after repeated washings.
Cooking with
Along with its bold color, turmeric can have a strong flavor when used excessively. Try adding just a little to a dish and allowing the spice to simmer into the other ingredients before deciding to add more. The flavor will continue to expand the longer the dish cooks, making turmeric and excellent addition to curries, dals, stews and soups. It’s best to try just a teaspoon at a time.
Uses in recipes
There are many ways to discover how to eat fresh turmeric. Along with curries, add turmeric to stir-fries, or mix in with roasted vegetables such as cauliflower to create a bold, tasty side dish. It can also be used to flavor sauces and marinades for chicken and lamb, particularly when combined with ginger, garlic and onions. Add a small amount of the spice to egg or chicken salad, steamed rice or even mashed potatoes for a more distinctive presentation.
Nutritional Information
Using turmeric also provides added health benefits. The root is widely used in Ayurvedic Chinese and Indian medicines as a natural antibiotic, blood purifier, anti-inflammatory and for stimulating blood circulation. Just two teaspoons of the fresh spice will also supply healthful amounts of iron, manganese, potassium and vitamin B6.