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Add Turmeric to your rice, quinoa, bulgur or couscous for more flavour!
It is one of the five key ingredients that make up curry power.
Storing Fresh Turmeric Rhizomes (Roots)
Like most raw produce, turmeric root has a relatively short shelf life in the refrigerator. Even when stored correctly, it will only stay good for about a week or so. While there, unfortunately, is no trick to make your fresh turmeric last longer, here are some general guidelines to follow when storing your roots:
Wrap it: before placing your fresh rhizomes into a container or plastic bag, we advise that you wrap in a paper towel. This is to help whisk away any moisture that might form as your roots cool off while in the refrigerator.
Seal it: although you can seal it using a plastic bag or Tupperware, we prefer storing our Turmeric in an airtight Tupperware container after wrapping it in a paper towel. Before placing your roots into the Tupperware container, make sure that no moisture droplets are left inside from the last time you washed it. This will help keep your roots stay fresh for longer.
Remove the mold: check back in on your roots every few days if you don’t plan on using them right away. If any mold has appeared on the surface of the skin, remove them with a knife or hand grater, ensuring that you’ve removed a bit of the infected skin with it. Once you remove the mold, make sure you also replace the paper towel as well. This should also probably indicate that your roots should be used within the next few days before they go bad.
Freezing Fresh Turmeric Roots (If You Have To)
If you purchase fresh roots and decide that you will not be using them within 1-2 weeks of your purchase, it may be a good idea to freeze the roots. If you decide to go this route, it is best to freeze the root in its whole form, simply wrapping it again with a paper towel and sealing inside a freezer bag. You will want to avoid cutting the roots into smaller piece before freezing them to prevent them from drying out as much as you can, since extreme cold tends to dry the rhizomes out a bit. I personally try to do my best in using the roots within the first 1-2 weeks after purchasing them instead of freezing – in my opinion, once the roots have been frozen, they lose a bit of their strong-bodied natural flavor
Fresh Turmeric's gentle carrot/ginger-like flavor lends itself well to both sweet and savory applications. It adds freshness to curries and soups, and can be pickled or fried. Its vibrant color is a wonderful addition to any dish, but can also stain clothing and porous surfaces. Turmeric is commonly used in curries, soups, chutneys, or prepared pickled. Turmeric can also be ground or crushed to make a paste and then fried to be used in dishes such as beef or chicken rendang which is a dry curry meat dish. Turmeric pair well with lemongrass, kaffir lime leaves, tamarind, chilies, garlic, onion, ginger, and coconut milk.
Turmeric root has both culinary and medicinal benefits that can be attributed to curcumin, the primary active ingredient in turmeric. It is a powerful antioxidant and anti-inflammatory compound that is used throughout Ayurvedic and Chinese medicines.