Spice
17 Flavor-Packed Ways to Use Turmeric—Fresh or Ground
Our favorite turmeric recipes, right this way.
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57 Comments
Nancy
January 27, 2020
LJ - glad to see your byline. Happy new year. Thanks for turmeric tips, Nancy
Beans S.
May 30, 2019
I've been boiling actual crop for years. It helped alleviate my high triglyceride and palpitations but realized its cumbersome . And just decided to buy the powdered ones as well as the capsules. Now its just as easy as taking your regular vitamins .
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Sylvia
August 22, 2018
I boil a gallon of fresh tumeric, ginger and green tea to keep in my refrigerator to drink once a week. Does anyone know how long the nutrients last or how long it keeps in the refrigerator. Thanks.
Shilly S.
March 10, 2018
Not for every day but is good at weekends when you have time to make it properly - ginger, turmeric, cinnamon, lemon and honey - just remember to add the lemon and honey last as heat destroys some of their properties :) Could also add some cider vinegar.
Cheri D.
February 17, 2018
I am so curious to know. I make a tonic most mornings for my husband and I with: fresh grated Turmeric, skin and all, ACV, good Squeeze of lemon, 10 shakes of fresh black pepper, 6drops stevia, filled with soda water and shaken and poured. In your opinion, is this tonic good for us or no?
Lady_DancingDog
February 8, 2018
can anybody tell if freezing fresh turmeric or ginger will hurt the health compounds? (I love to freeze ginger as it breaks up the fibers, and I use it as needed, shave it in paperthin curls with a knife and put into foods/soups, it liquefies)
..gg
February 8, 2018
This from: www.extension.umn.edu/food/food.../preserving/freezing/the-science-of-freezing
"Freezing, when properly done, is the method of food preservation which may potentially preserve the greatest quantity of nutrients."
"Freezing, when properly done, is the method of food preservation which may potentially preserve the greatest quantity of nutrients."
Denise
October 28, 2017
Me again, how much raw turmeric is good to take at one time? I grate it after the skin is off. Beginner here. Thanks!
Denise
October 28, 2017
Hi, I'm new to organic raw turmeric. Got some very small pieces at my health food store. BUT it doesn't stain anything (not my fingers, not the cutting board). Does this mean it's not a fresh turmeric or ? Puzzled.
Lindsay-Jean H.
October 29, 2017
Perhaps your piece was a little on the dry side? Or maybe you're just a very careful grater!
Denise
October 29, 2017
Piece wasn't dry -- I deliberately rubbed my finger against the cut side of the turmeric root. Dunno.
Carrie R.
June 28, 2018
Are you sure it’s tumeric and not ginger? I have never had tumeric that didn’t stain even when it started to dry out.
Debby L.
July 4, 2017
I just started using turmeric in the last year. I am always looking for new recipes to use these in. I take each root and peel them and grind them down and freeze half to be used in recipes and the rest I dehydrate and put it into a container to be used as a mixture into juice or tea.
Sonja S.
June 23, 2017
I came across powered turmeric as a use for arthritis (and of course, cooking). I have started to use it raw in my daily Nutribullet drink along with veg and fruit. Pain in my hands have just about gone. It's great stuff.
Anisha
February 9, 2017
I peel equal amounts of fresh turmeric and ginger (about 100 gms or half a cup each), then chop coarsely and blend in a small powerful spice blender (nutribullet would work) with lime juice of 1.5 limes. I strain the blended pulp through a fine sieve using a spatula. Then i mix the extract with 2 TBSP honey and a few grindings of black pepper. Stores cool in an airtight jar for 7-10 days. Swallow a teaspoon 2-3 times daily undiluted. It's a fantastic home remedy and tastes so good. NB: The coarse stuff that doesn't go through the strainer can be used by pouring 1 litre of boiling water over it to make a healthy infusion!
..gg
November 23, 2016
Why would you bother peeling it assuming it was organically grown?
Bonny
November 23, 2016
Depends on what you are using it for. I grate with the perl on for tea or drinks where it will be strained later. For curry or other recipes in which it is left in for serving , I peel it. The peel is brownish and a different texture from the flesh. But I don't think you can taste the difference.
Nancy
November 13, 2016
Can I add a turmeric finger to bone broth? Or will the broth become bitter from the long cook in?
Bonny
September 22, 2016
About storing tumeric: I store it on the counter in an open basket. It will dry out eventually at which point you can continue grating, rehydrate by soaking in a shallow pan overnight and grate, or plant In a dampish soilless mix that you keep above 70deg and wait for several months until it decides to sprout. At that point transfer to real soil and wait some more. The tumeric I left in a basket on the kitchen counter and planted once it sprouted in March, is now 4 ft tall and beautiful.
mv
August 23, 2017
You've never had a mold/freshness problem? I found it to soften, instead of harden, when I left it out.
Sheryl
May 23, 2016
One of my favorite breakfasts (and very filling) is 3 scrambled eggs, usually half an avocado, torn up spinach, turmeric (a couple teaspoons of powder or very finely grated), grated pepper, and Celtic salt; while the spinach and avocado is slowly warming I scramble the eggs, add to the pan and add the seasonings.
Paul N.
November 2, 2015
As an add,
I make a Turmeric smoothie at least a few times week, more if I can.
In a blender: Turmeric (about a tablespoon fresh), Ginger (about 1/2 a tablespoon fresh), Grated Frozen Lemon (about 2 tablespoons), a cup of various fruit, in my container half and half water and orange juice with pulp. Sometimes as a extra bonus a clove of garlic and maybe cinnamon. I find this is a fantastic blended drink and have it for lunch at least twice a week.
I make a Turmeric smoothie at least a few times week, more if I can.
In a blender: Turmeric (about a tablespoon fresh), Ginger (about 1/2 a tablespoon fresh), Grated Frozen Lemon (about 2 tablespoons), a cup of various fruit, in my container half and half water and orange juice with pulp. Sometimes as a extra bonus a clove of garlic and maybe cinnamon. I find this is a fantastic blended drink and have it for lunch at least twice a week.
Paul N.
November 2, 2015
Good afternoon!
Your website is great and I have just joined. I do have a question with regards to fresh Turmeric. I have been buying this recently and have been storing it in a container in the cupboard. I have done this once and it was great, started to dry and I just kept using it by grating it. After running out, i bought more and did the same thing, but the roots went mouldy. So my question is "What is the best way to store Turmeric". Should I just buy enough for a week, use it and get more? Can I dry it and use it as needed?? Looking forward to an answer, because I now have a new batch and it to started going mouldy.
Paul
Your website is great and I have just joined. I do have a question with regards to fresh Turmeric. I have been buying this recently and have been storing it in a container in the cupboard. I have done this once and it was great, started to dry and I just kept using it by grating it. After running out, i bought more and did the same thing, but the roots went mouldy. So my question is "What is the best way to store Turmeric". Should I just buy enough for a week, use it and get more? Can I dry it and use it as needed?? Looking forward to an answer, because I now have a new batch and it to started going mouldy.
Paul
Lindsay-Jean H.
November 2, 2015
Store it in the refrigerator: Wrap it in paper towel, and then pop it in a plastic bag. It will keep well for a week or two. If you notice any mold, cut it off and replace the paper towel.
Annada R.
July 6, 2015
I grew up in Mumbai around the Gujarati community. They make a delicious condiment out of fresh turmeric and ginger. Peel the skin off of turmeric and ginger and cut them into thin slices. Add salt and lime juice and store it in the fridge in clean, glass bottle. Throw in in green chile pepper if you're fond of heat. Pickled turmeric and ginger last for 2-3 weeks and as days go, lime seeps into the turmeric and ginger pieces and they become refreshingly tart.
Jeanine
March 12, 2015
I whir fresh turmeric with garlic, onion, coconut milk, coconut oil, and hot sauce in the food processor to make a sauce. I warm it on the stove and serve it over cooked shrimp, basmati rice, and shredded romaine.
Dina
February 10, 2015
I was born and raised in Indonesia, my mother used to make me tumeric juice mixed with tamarind everyday...it tastes great,especially when you chill them.
Nyborg
February 2, 2015
I'm curious as to whether eating a cube of turmeric every day discolors teeth? I know it's great for immunity, but was just wondering about its permanent staining qualities and teeth.
NazNyc
February 2, 2015
I grew up eating curry/turmeric and I can't say it stained my teeth at all. I do recommend grating it or adding it to warm water if you're gonna have it everyday. I also like adding it to eggs. What actually caused more damage to my teeth was the hot lemon water I drink everyday.
Nyborg
February 2, 2015
Very helpful. Thank you! Yes, I think one is supposed to brush teeth after hot lemon water, but it's rare that I remember. ;)
NazNyc
February 2, 2015
The problem with brushing RIGHT after, is that you're in fact helping the acid along to further damage your enamel. I was told to wait 30 mins. SIGH.
Eshana T.
January 23, 2015
I have been eating a small cube of fresh turmeric everyday for two years, and believe me, my chronic liver problem has reduced significantly, my skin has become more glowing than ever and I'm waiting to check its anti aging property
Maribeth E.
January 13, 2015
I keep this drink in the refrigerator at all times - a perfect post-workout or general pick-me-up. The drink can be made without a juicer. I process the root with a little water in my personal blender, fill ice cube trays and have turmeric ready on the fly. More turmeric!
http://wholefoodsexplorer.com/2014/09/06/turmeric-tonic/
http://wholefoodsexplorer.com/2014/09/06/turmeric-tonic/
Barney S.
January 11, 2015
I too freeze and microplane my unpeeled turmeric and ginger from the freezer. I also include both, in my green smoothies. I used the ginger to infuse vodka last month - and a single swipe over the microplane of the turmeric gave it a great color!
catalinalacruz
January 11, 2015
If working with fresh turmeric, be careful not to get any on your clothing. It is a vibrant, yet permanent dye. It's great grated into stir-fries, and gives rice a lovely orange color, adding pizzazz to any plate.
Mallika
January 11, 2015
I used to eat a small cube of fresh turmeric dipped in honey with breakfast when growing up in India. They said it had collagen boosting properties. Time will tell :-)
NazNyc
January 11, 2015
I also grow turmeric on my terrace in the Bronx. The place is beautiful in the summer and you do yield some at the end of the season. I pretty much do what Bonny does; use it in ginger tea with a squeeze of lemon and some honey. I also just add it to foods where I know it won't overtake flavor.
Regine
January 11, 2015
I love turmeric. I use it (powder version, organic) in everything I do from rice to meat, to even in cakes. After reading this article, I went to an Asian store and bought it fresh. I peeled and grated some which I will use in a ground beef recipe. I placed the rest (washed but not peeled) in a ziploc container in the freezer.
Lindsay-Jean H.
January 11, 2015
Wow you're fast -- I'm glad you were able to procure the fresh version and put it right to good use!
Bonny
January 10, 2015
I grow tumeric in tubs on my patio. It grows to about 4 foot tall . It's a lovely plant and seems to be unplesant to both pests and deer. Harvest when the leaves start to yellow. The fingers can be grated unpeeled and used for tea. or peeled and grated and frozen flat in a zip loc bag. That way you can break of chunks as needed. My favorite way to use it is for tea: 1/2 ginger and 1/2 tumeric steeped for a few minutes, the longer the better a (it doesn't mind being reheated) stir in a little honey .
aargersi
January 12, 2015
Bonny do you start your plants from seed or rhizomes or other? I would love to grow some in the spring! Also, how much sun does it like??
Bonny
January 12, 2015
Start with rizomes. Look for plump ones in the store. If they look wizzened they may not germinate. (They are better from a grower but expensive! ) Soak overnight turning at least once. Plant aprox 1 inch deep horizontally with nubs headed up. Rich soil. Wait. They will not germinate until the soil is warm. I grow mine where they get AM sum but filtered sun in the afternoon. They like the heat but not too much direct sun. They can take a full 7 months to mature but you can harvest smaller if you like.
mrslarkin
January 10, 2015
I put some grated turmeric in corn muffins. Tasty! I want to try a turmeric cake (Sarah Jampel, could this be in your cake future?).
As Panfusine says, warm milk, honey and turmeric is a great combo.
I found dried turmeric rhizomes at an Indian specialty store, by they are super tricky to grate - hard like rocks, almost.
As Panfusine says, warm milk, honey and turmeric is a great combo.
I found dried turmeric rhizomes at an Indian specialty store, by they are super tricky to grate - hard like rocks, almost.
dinner A.
January 10, 2015
I store both turmeric and ginger in the freezer. They keep well in the freezer there for many months, and they're also both very easy to grate with a microplane while still frozen. I also usually don't bother peeling them; the microplane shreds so finely that the skin isn't noticeable, except in a very smooth textured dish.
Panfusine
January 10, 2015
Another powerful home remedy for dry throats & coughs is a glass of hot milk with a little bit or turmeric, honey and a crack of fresh peppercorn.
Lindsay-Jean H.
January 11, 2015
Yes! I was hoping you were going to share that suggestion. And the salad sounds great!
Panfusine
January 10, 2015
My dad used to make a salad with just tender fresh ginger, turmeric (both the yellow and another variety, white turmeric, which has an aroma reminiscent of mango sap, its refered to as 'mango turmeric), a drizzle of lime, salt and a tempering of mustard seeds in hot oil.
here's a variant of that recipe, its one of those that doesn't really need exact proportions of the main ingredients.
https://food52.com/recipes/14485-root-salad
here's a variant of that recipe, its one of those that doesn't really need exact proportions of the main ingredients.
https://food52.com/recipes/14485-root-salad
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