I saw this root at the grocery the other day — it’s fresh turmeric.
A pinkie sized root ended up costing about 19 cents, certainly a cheap price for a new taste treat. Peeled and eaten raw, it’s like a carrot in texture but with a much zingier taste. I chopped it fine and used it instead of dried turmeric in my favorite cauliflower recipe, Everyday Cauliflowerby Madhur Jaffrey.
This is a tangy party in your mouth, with ginger, cayenne, coriander, asafetida, green chilis — oh yeah, and cauliflower, too!
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June 26, 2009 at 1:34 pm
Cally
Wow, I feel like such an ignoramus! It had never even occurred to me to wonder about turmeric’s natural state – I have been taking that poor little spice for granted all my life. Well I am glad it is such a pretty root. Such a hardworking ingredient deserves to have cause for celebration in its life.
July 2, 2009 at 9:45 am
astrbear
Further research reveals it’s part of the ginger family — another root that is used in the dried form a lot — although I use fresh ginger for Asian cooking often.
Astrid