Written By Holly Brooke Edibles / Pantry Jul 15, 2015 What to Do with Fresh Turmeric SHARE VIA: Facebook Twitter PinterestIf you have a spice cupboard, chances are you have a jar of turmeric kicking around. But how often do you use the saffron-hued seasoning? Best known as an ingredient in Indian cuisine, turmeric and has been used in India as both a seasoning and a medicine for thousands of years. It’s the spice responsible for giving curries, chutneys, and mustards that deep, golden colour, but there is so much more to this little root.A relative of ginger and harvested for its rhizomes, fresh turmeric has an earthy, peppery, slightly citrusy, and slightly bitter flavour. While it enhances curries, it adds a delightful kick to soups, smoothies, stir-fries, scrambles, slaws, and salads.Turmeric (Curcuma longa) looks like a cross between ginger and a small Jerusalem artichoke. When peeled, its bright orange flesh (careful, it stains easily) releases a pungent aroma. Use it fresh like ginger, grated or cut into thin matchsticks, and watch how it transforms a simple salad or smoothie into something lively.Turmeric contains therapeutic compounds that have been used in Auyervedic medicines for centuries to treat a variety of ailments. One of these compounds, curcumin, contains powerful anti-inflammatory and detoxifying properties, which, when incorporated into food and drink, can be beneficial to one’s health. Further research supports the idea that curcumin can be an effective treatment for fighting heart disease, rheumatoid arthritis, Alzheimer’s, and improving brain function.Noted for its versatility as a food source and for its health benefits, turmeric has been popping up all over the place these days.Buy it fresh The Root Cellar1286 Mackenzie Avenue, Victoria, BCLifestyles Market2950 Douglas Street, Victoria, BCMother Nature’s Market240 Cook Street, Victoria, BCMarket on Yates903 Yates Street, Victoria, BC Cook it Recipe:Ginger and Turmeric Aromatic Rice – from The Roasted RootAn easy, delicious way to spice up your rice with the contrasting colours, textures and tastes of cranberries and pinenuts. Pair this dish with chicken tikka masala for a complete meal. Pickle it This refrigerator pickled cauliflower dish will have you tickled with how tasty it is and how simple to make.Ingredients1 head of cauliflower (cut into small florets)1 cup rice wine vinegar1 1/2 cups water1 tsp pickling salt1 tsp cumin seeds1 tsp coriander1/2 tsp dried turmeric, or 1 tsp fresh turmeric, peeled and finely grated1 tsp fresh ginger, peeled and finely chopped2 Tbsps sugar (optional)Method Cut cauliflower into penny size florets and place in a heatproof mixing bowl or jar(s) with lid.Place rice vinegar, water, salt, cumin, coriander, and turmeric in a pot and bring to a boil.Remove from heat and pour over cauliflower florets, stirring so everything is evenly covered.Cool and then refrigerate. Will keep for up to a week. Dress itRecipe:Balsamic, Almond and Turmeric Dressing – from Lemons and BasilA delicious, versatile dressing that goes well with roasted vegetables, grains, and greens. It has a slightly sweet, tangy, and nutty flavor and the colour is gorgeous, thanks to the turmeric. Drink itFresh tonics and smoothies are an excellent way to showcase turmeric’s anti-inflammatory and antioxidant properties. Local juice bar Jusu incorporates turmeric into their cold-pressed Hawkeye juice (includes apple, carrot, and orange) and the Double Jointer Mylk (with almond, cardamom, dates, ginger, and vanilla).Recipe:Immune Boosting Turmeric Lassi – from Green Kitchen Stories Bake itRecipe:Turmeric Breakfast Muffins – from Green Kitchen StoriesNaturally sweetened with bananas and dates, these muffins are more like a meal than dessert. Bake them on a Sunday and have a quick, nutritious breakfast for the week. Order it Victoria has some excellent Indian restaurants where turmeric is key ingredient in many dishes. If you’re interested in scouting out a dish with turmeric, try an Indian curry or, as mentioned above, a chicken tikka masala. Research itThe History of Turmeric Enjoy. SHARE VIA: Facebook Twitter Pinterest Written By: Holly Brooke Holly Brooke is a true B.C. gal. Having lived on the west coast most of her life, except for several years in the Kootenay's where she canoed and fished and lived in a tipi, she's very much at home outdoors and in the kitchen. ... Read More You may also like Dessert / Recipes / Sponsored July 18, 2017 Summer’s Ice Cream wishes you a Happy National Ice Cream Month! This month, dessert lovers across Canada will be raising their bowls and waffle cones in delicious recognition of NATIONAL ICE CREAM MONTH, with ... Read More 2017 Issues / The Big Picture July 3, 2017 Summer Issue of EAT Magazine Available in Print & Digital Versions The July/August 2017 issue of EAT is out and on the streets. Pick-up your copy today at your favourite grocer, deli, wine shop, café or book store. ... 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