Turmeric is one of my essential cooking ingredients. You will see it peppered throughout the blog as it forms the basis for many masalas and marinades. It is reputed to be very good for your digestion and helping to reduce inflammation.
Fresh turmeric is becoming more available in Perth. You can use it as you would ginger, either leaving it in large chunks to be removed later or finely dicing it for consumption. Growing up my mum would add slices to to the water when boiling rice to impart a lovely yellow colour.
Dried and ground, I find it has a earthy grassy flavour that is at once bitter and slightly metallic. It simply has the most amazing pungent aroma and makes me smile like a little kid. I mostly use it in its dried form and find it stores well.
- see more cooking with turmeric posts here
- go to all meal ingredients here
- see a work in progress map of edible plant species here
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