Fresh Turmeric Root

Turmeric, a widely-used spice, known for its delicate flavor and bright yellow color that livens up every dish. It is widely used in India and known as Indian saffron. Fresh turmeric can be used in the same way as turmeric powder. It is a wonderful addition to soups, meats, fish, rice, and more. The root must be peeled and grated into the cooked dish. The improvement in flavor and color is noticeable immediately
Turmeric is widely used in India, Yemen, Morocco and is always a part of popular spice mixtures—hawaij, garam masala, and others. Some say that its taste is more dominant in foods when used fresh.
Another benefit of the fresh root is its many healthful properties. It has long been used in Chinese and Indian natural medicine and known as a natural healing substance
Its active ingredient, Curcumin, a vegetal chemical has been widely studied in relation to cures for infections, easing pain, treating liver dysfunction, and more. Turmeric contains Vitamin C, potassium and beta-carotene.
Eating turmeruc together with black pepper is said to increase absorption of the curcumin.
Turmeric root can be found in markets from January to May