Handling Fresh Turmeric


There are lots of basic Asian recipes which require you to peel, chop and grate fresh turmeric, and now that the little ginger-esque root stems have been introduced into mainstream supermarkets such as Morrisons, we can use the real deal, instead of replacing with the dried bitter golden powder.

As with all fresh herbs and spices, fresh turmeric gives a much subtler, cleaner flavour than dried but it comes with one big hazard: the colour!

Turmeric is a vivid yellow and has often been used in traditional Asian clothes making as a colourant, so handle with care. Even Nigella doesn’t get her hands dirty with this one – invest in some latex gloves and keep your clothes covered whilst you prepare your dish.

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