Once you know how to use fresh turmeric, you’ll always want it at the ready. It’s easy to work with, beautiful, and can be used in dozens upon dozens of recipes — both sweet and savory.
Turmeric is probably most known for giving curry its gorgeous golden color.
Widely used in Indian and other South Asian cuisines, this versatile ingredient is also known for having numerous health benefits.
What does turmeric taste like?
Not only does it impart its stunning, vibrant golden color to whatever it’s cooked with, it also adds its lovely peppery, warm and subtly bitter flavor.
Uses for Fresh Turmeric Root
- Steeped into teas.
- Blended into smoothies.
- Sautéed into stir-fries.
- Added to marinades.
- Puréed into soups, stews and sauces.
- Mixed into cakes.
- Or even mixed into cocktails!
(See recipes using turmeric below!)
What are the Health Benefits of Turmeric?
- The health benefits seem endless.
- Turmeric is said to be a natural anti-inflammatory and an antioxidant.
- It has also been linked to improving brain function, and aid in treating arthritis, depression and Alzheimer’s Disease.
I’m certainly not an authority on nutrition or medicine, so here’s some great information about this.
How to Use Fresh Turmeric in Recipes
The skin of turmeric root can easily be removed with a vegetable peeler or a paring knife. 
Once peeled, it looks similar to a carrot.
Grate turmeric with a microplane zester — it creates tiny, soft shreds which are easily incorporated into recipes.
Fresh turmeric root can also be sliced. This is a great way to add it to puréed soups.
Pieces of the turmeric can be cooked with the other soup ingredients, and then blended with them to create a stunning soup.
Now let’s start cooking with this beautiful ingredient.
Recipes that use Fresh Turmeric Root
Upside Down Blood Orange Turmeric Cake
Spicy Turmeric Coconut Basmati Rice
Vegan Tomato Turmeric Cabbage Stew
Peeled and Grated Fresh Turmeric Root
Ingredients
- about 4 ounces fresh turmeric root
Instructions
- Use a vegetable peeler or a paring knife to remove the skin from the turmeric root.
- Then use a microplane zester to grate it finely. It's very easily added to all sorts or recipes in this form. (If you don't have one, you can finely chop it with a Chef's knife.)
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Patricia@FreshFoodinaFlash says
Thanks for your thoughts on turmeric Valentina. I have some to use and I’ve not gotten as creative as you have with it yet.
valentina says
Thanks, Patricia. I’ve been loving it. Tonight I blended it into cauliflower soup. Such a pretty color and delicious. 🙂
David says
I started using fresh over dried turmeric several years ago when I found it an an Asian market here in Tucson. It has so much more flavor than its dried counterpart- I just can’t go back! Looking forward to some fun ideas from you, Valentina!
valentina says
Hoping to deliver, David. 😉 I have a huge container of it so I’m determined to go through it via new recipes.
Leo Miele says
Thanks for the instructions here! Turmeric is an absolute miracle worker.
Sue Mulivrana says
Have just purchased first raw turmeric at doctor’s suggestion for husband’s chronic pain. Thanks for pictures on how to peel/grate but no idea how to use in recipes. Suspect must use sparingly as he does not like curry. Appreciate any help.
valentina says
Hi Sue, I’m happy to help! And I do hope turmeric helps your husband. Please let us know if you think it’s effective. Here are a couple of recipes using the fresh turmeric . . . .
VEGAN TOMATO TURMERIC CABBAGE STEW
SPICY TURMERIC COCONUT BASMATI RICE
10 IDEAS ON HOW TO USE FRESH TURMERIC ROOT IN COOKING
And your probably not going for a dessert, but just in case, here’s a recipe for ORANGE-TURMERIC UPSIDE DOWN POUND CAKE
Enjoy! ~Valentina