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Fresh turmeric is a bright orange root-like subterranean stem (aka a rhizome) famous for powerful anti-inflammatory, antioxidant and antibacterial properties. A member of the ginger family, it has been used in Indian Ayurvedic and Chinese medicines for centuries to heal wounds, treat skin conditions, inflammations and infections.
Like ginger, fresh rhizomes have a livelier flavour than dried. Turmeric’s bright orange flesh is earthy, peppery, and slightly bitter. Depending on how tender or mature the it is, you may want to scrape off the peel before using it. Like ginger, turmeric may be cut into coins, matchsticks, or cubes; grated with a microplane or cheese grater; and juiced or thrown into smoothies.
Shred fresh turmeric into dishes, such as salads, sauces, vinaigrettes, and baked goods. When you use it in its fresh form, turmeric is more mild, so you can use a whole root (about 3 inches long) in a single recipe. We love to use fresh turmeric in soups, stews, stir-fries, curry dishes, smoothies, salads, roasted vegetable dishes, baked goods, and more.