An orange rhizome that is about the size of a finger, it is the spice that gives curry its rich color. A member of the ginger family, this root has a slightly bitter flavor.
Used grated or pounded, after skin is peeled or scraped off.
Mum’s Indonesian helper, Enik, scraped bowlfuls of turmeric and squeezed the liquid from the root to make jamu, which is supposed to cleanse and detox. It also stained her hand orange.
Buy in Korean or Thai supermarkets. Freeze whole pieces in plastic tub. You can grate it without defrosting it.
Picture below is grated turmeric and galangal.
