Turmeric

About this crop

Turmeric is a small, knobby rhizome that looks remarkably like ginger from the outside, with a tough, papery brown skin. However, breaking it open reveals a flesh of shocking, brilliant, almost fluorescent orange-yellow. It possesses a warm, earthy, slightly bitter, and peppery flavor, but it is most famous for the intense, golden color it imparts to everything it touches.

Traditional uses

In Indian and South Asian traditions, turmeric (haldi) is the foundation of the kitchen. It is the essential base note in almost every curry and dal, providing earthy depth and golden color. It is often stirred into warm milk (haldi doodh).

This golden root's influence spans the globe. In Cambodian and Thai kitchens, fresh turmeric is pounded into aromatic kroeung pastes alongside lemongrass and galangal. In the Caribbean, it was adopted into the complex curry powders that define Trinidadian and Jamaican cooking, used to flavor rich goat and chicken stews. In East Africa, it colors the fragrant rice dishes of the Swahili coast.

Turmeric connects the Indian kitchens of Rhode Island with the Southeast Asian and Caribbean communities. Whether it is pounded fresh in Elmwood, simmered in a Trinidadian curry in South Providence, or brewed as a tea, this golden root is universally recognized as a foundational flavor.

How to prepare

Fresh turmeric can be used much like fresh ginger, though you must be careful, as its vibrant yellow pigment will temporarily stain your hands, cutting boards, and utensils. Use a spoon or a vegetable peeler to scrape off the thin brown skin.

For a Southeast Asian curry paste, finely mince the peeled fresh turmeric and pound it in a mortar and pestle with lemongrass, garlic, and shallots. The fresh root has a brighter, more floral flavor than the dried powder.

To make a traditional Indian drink (Golden Milk), grate a small piece of fresh turmeric (or use a teaspoon of high-quality dried turmeric powder) into a small pot of milk (dairy or plant-based). Add a pinch of black pepper (which helps the body absorb the turmeric's beneficial compounds), a slice of ginger, and a little honey. Simmer gently for ten minutes, strain, and drink warm.