Fresh turmeric root (Curcuma longa) from Kerala, India — the whole rhizome, as it comes out of the ground before any drying or processing. Fresh turmeric is a different ingredient from the dried powder in your spice rack. The flavour is brighter, more peppery and more complex, with a citrus-ginger warmth that the drying process strips away. Break a piece open and the flesh is a deep, vivid orange — the colour of the curcumin that gives turmeric both its stain and its reputation. The rhizome looks like a smaller, more intensely coloured cousin of fresh ginger, and it handles in a similar way: peel or scrape the thin skin, then grate, slice or chop as needed. Fresh turmeric works in curries, soups, rice dishes, marinades, dressings, smoothies and juices. It adds colour and a warm, earthy depth that dried turmeric approaches but does not equal. A little goes a long way — the flavour is more concentrated than you might expect, and so is the staining. Turmeric will dye anything it touches: skin, chopping boards, cloths, worktops. Wear gloves when handling, and use a board you do not mind discolouring. Origin: Kerala, India Ingredients: Fresh turmeric root (Curcuma longa) Storage: Refrigerate in a sealed bag or wrapped in kitchen paper. Fresh turmeric keeps for two to three weeks in the fridge. It can also be frozen whole and grated directly from frozen.
Related
Related
Related
Related