Golden milk, anyone? You may have heard of turmeric being used in lattes and tea, and for good reason. Turmeric is the hottest root in town. It’s known for having “magical” health properties that have been used for hundreds of years. This gnarled root looks similar to ginger, but the skin color is a combination of pale earth and orange. The flavor is peppery with a very distinct bitter undertone that sharpens any recipe for curry, drinks, and main dishes. Fresh turmeric root lends itself well to both sweet and savory uses with a bright orange flesh that adds vibrance to any recipe.
- Choose a firm root.
- Peel the skin with a vegetable peeler or knife.
- Finely slice or grate to prepare to eat or drink.
- The orange is a natural dye and may stain clothing and porous surfaces. Use lemon juice to help remove stains.
Wrap in a paper towel and store fresh turmeric root in the refrigerator for 1-2 weeks. Freeze it for several months in an airtight bag if needed.
Jamaica & Thailand
- Both culinary and medicinal benefits can be attributed to curcumin, the primary ingredient in turmeric
- Powerful antioxidant compounds are used throughout Ayurvedic and Chinese medicines
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