I know how annoying it is when I say: please go out of your way to find this impossible ingredient, I promise it is worth it. But it is! In this journey we have taken together over seven and a half years of blogging, we are all now toasting and grinding our own spices, right? And doesn’t it make a big difference? Well, trust me when I tell you that getting your paws on some fresh turmeric makes a huge difference here too. It is also fairly straightforward. I always used to peel it, but the chef that I cooked with in Malaysia (at The Meritus Pelangi Hotel) made a paste with it unpeeled and it made no difference. I now consider myself educated. I was fussing unnecessarily, which is really not how I like to roll.
Fresh turmeric is having a bit of a hipster moment, but some of us (cough) have been using it for a long time. The hipsters are on to a good thing with their turmeric tea though. It is ridiculously good for you. It is a really potent anti inflammatory agent, is brilliant for easing burns (the powder mixed with double cream – thank you Maunika for that tip) and there is lots of research that indicates that it is helpful in cancer treatment. It is very tasty too.
I suspect many people store dried turmeric in their cupboard for ages and then think it is tasteless. Dried turmeric, like all spices, needs to be fresh and stored in an air tight container. Fresh turmeric is very different and is an aromatic delight. A rhizome like ginger, it has some similar properties, but is floral by comparison. A lot of supermarkets stock it in the UK these days. Indian food shops do too. Continue reading