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Turmeric, in its dried and ground form, is mostly used as a food dye rather than added for flavour. Popularly used across a variety of cuisines such as Thai, Indian, Burmese and Persian, both, fresh and dried turmeric serve mostly similar but distinct purposes. That being said, fresh turmeric root has an earthy flavour and rich yellow colour unlike the deep ochre of turmeric powder. Well-known though for its medicinal properties, turmeric root can also be used in a variety of cooking applications in the kitchen. Here are seven innovative ways how.
Pickling
Shave thin slices of freshly peeled turmeric root and brine in a spicy vinegar solution for the most delicious pickle. Combine slices of fresh turmeric root with other ingredients like cucumber, onions and jalapenos to make a pickle that is not only delicious but also nutritious and packed with antioxidants.
Dressings
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Squeeze the pulp of the turmeric root after grating to extract juice that can be added to vinaigrettes, sauces and even glazes. For more fibre richness, add minced or grated turmeric root directly to your salad dressings and sauces, to use over vegetables, tofu, chicken and fish. Additionally, turmeric extract also makes for a great replacement to mix with milk, for a vegetarian replacement for egg wash.
Infusions
Add thinly sliced turmeric root to bottles of water, milk or liqueurs, to get the flavour and beautiful golden dye from it. The antioxidants and vitamins present in turmeric root are excellent for the body when consumed with milk or water, whereas infusing fresh turmeric root in alcohol gives it a well-rounded earthiness and flavour; as well as deepens the colour. Fresh turmeric root can also be infused in alternate milks, if you are vegan.
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Marinades
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Add chopped or grated turmeric to marinades for chicken, paneer or red meats to add flavour as well as colour to your proteins. Fresh turmeric root adds flavour, when paired with other ingredients like coriander, garlic, black pepper and lemongrass. Swap the dry powdered variety for the fresh root as and when possible, and cook any remnants of the marinade into a reduction, to enjoy with your dish.
Juicing/Smoothies
Adding a stub of fresh turmeric root to your morning glass of juice or smoothie is a good way to add a boost of antioxidants for the day. Its fibre-rich properties also make it ideal for those looking to lose weight, rid themselves of toxins as well as for healing internal organs and protecting against inflammation. Add a pinch of black pepper to your smoothie or cold-pressed juice, for better nutrient absorption.
Stews/Soups
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Adding a generous helping of fresh turmeric root to slow-cooked stews and soups is a great way to amp up the nutritional value of food. Grate or slice turmeric root into thin shards and add them to your simmering mixture – whether it is a classic chicken soup, bean and vegetable stew or a fish curry. You could also use fresh turmeric root as one of the ingredients to grind to a paste and use as the flavour foundations of your soups and stews.
Baking
Swap synthetic food colours for the beautifully vibrant dye extracted from turmeric juice to swirl into bread loaves, tea cakes and more. Use turmeric root extract to add to sourdough, focaccia and milk bread doughs before baking in the oven. You could also use the edible food dye from turmeric root to add to sweets like lime curd, mango cheesecakes and more.
