Q: What is turmeric and how do you use it? — Gerald Ristau, Westland, Mich.
A: Turmeric is a rhizome — an underground root. It's like and related to ginger root but not as gnarly and knobby. Turmeric is most widely used in its dry, ground form but is showing up in many grocery stores fresh. The skin of fresh turmeric is also similar to ginger root: brownish, soft and easily peeled using the back of a spoon or vegetable peeler. Turmeric is used (fresh and dried) as an essential ingredient in Indian curries and many Thai recipes. It is also used to add color to many dishes including rice and soups. It's what gives mustard its yellow color.
Many grocery stores now carry fresh turmeric in the produce section. At my local Meijer, the fresh turmeric is near the ginger root and fresh herbs. Most of the time you will see fresh turmeric in small, finger-size pieces about 1/2-inch to 1-inch thick, but it’s also sold in big pieces like fresh ginger. The flesh of fresh turmeric is bright orange, like a carrot, which means it’s a source of beta carotene — an antioxidant.
To use fresh turmeric, scrub it to remove any dirt. You can peel it, although it’s not necessary. (Watch out, because turmeric can stain your fingers; wear gloves if you like.) Cut the turmeric into coin-size slices or matchstick pieces. You can also mince the turmeric or grate it. A 1-inch-long piece of turmeric will yield roughly 1 tablespoon grated.
Like its ginger root cousin, raw turmeric has a peppery flavor, but is also slightly sweet. Turmeric works well in soups, chilies and stews. You can use turmeric pieces in place of ginger in most stir fry recipes. Add it during the last couple minutes of stir-frying for optimum flavor. If using fresh turmeric instead of dried, use 1 tablespoon fresh for every 1 teaspoon dried. Keep in mind you will probably need to adjust the recipe to your own taste.
You can use fresh turmeric in smoothies, which will give them a peppery bite. Use turmeric in a vegetable sauté pairing it with carrots and cauliflower or mix it in with sautéed greens.
To store turmeric, wrap it in plastic and refrigerate it for about one week. You can freeze it, too. Place the pieces in a plastic sealable bag and freeze up to six months for best quality.
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