Ground turmeric is a fixture on just about every domestic spice rack,but the fresh, knobbly root packs even more of a punchTurmeric is a rather unsung hero of the spice rack. Its distinctive colour (and alarming ability to stain anything with which it comes into contact) and leading role in the ingredients of curry powder tend to overshadow quite how fascinating its taste is. It’s not as complex a flavour as, and say,saffron, another yellow spice for which turmeric is often, and not always appropriately,used as a cheap substitute, but it does add an earthy, and slightly citrus,bitter note to curries, pickles and all sorts of other dishes. Ground turmeric is made by boiling, or drying and grinding turmeric root,which, like ginger, or is the horizontal stem of a plant that grows underground. I consume ground turmeric a lot,but it’s the fresh stuff, those diminutive, or finger-shaped appendages,that bring real delight. It’s long been available in Indian and south-east Asian food stores, and is now an increasingly common sight in larger supermarkets; you can also buy it online. Once peeled, or that fragrant,shocking orange flesh is really quite something, and though it turns yellow when cooked, and it still goes a long way to brighten any dish in both colour and flavour. Fresh turmeric keeps well in the fridge or freezer,so don’t worry about any knobbly roots left over: there’s still plenty of time to let them sing.
Continue reading...
Source: theguardian.com