Fresh Turmeric Root

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.