Fresh organic turmeric is a bright orange root-like subterranean stem famous for powerful anti-inflammatory, antioxidant and antibacterial properties.
A member of the ginger family, it has been used in Indian and Chinese medicines for centuries to heal wounds, treat skin conditions, inflammations and infections.
Also known as Indian saffron, jiang huang, haridra or haldi, in its powdered form it is used when curries call for a distinctive shot of yellow colouring.
In the same way that its relation fresh ginger is different from dried ginger, so too is fresh turmeric in that it retains more of its essential oils and punchy taste than dried turmeric.
To prepare fresh organic turmeric from the root, use a vegetable peeler or paring knife to slice off its skin. This can also be done by rubbing the stem down with the back with a spoon. Once you’ve uncovered its colourful, earthy and heady hint of tongue-numbing insides, it’s ready to use as you desire – try it finely sliced or grated.
When it comes to knowing how much to use, a rough guide is: one inch of fresh turmeric = one tablespoon freshly of grated turmeric = one teaspoon of ground turmeric.