— Diane Dankert

I love using turmeric root and I use it in all kinds of things. Um, uh, one of my wife's favorite soups is a cow soy. Um, and it is very turmeric heavy, so it's basically turmeric and lemongrass, um, and shallots and you, uh, saute that all up and then it's like a coconut, um, milk base, um, you know, so that with some noodles and other things like mushrooms and tofu in it, basically it's a wonderful soup and we use fresh turmeric for that all the time. Um, we use turmeric, uh, you know, powder in our, you know, uh, tofu scrambles in the morning as well. Just gives it a nice color but also a good flavor. And turmeric in, uh, curries pretty much all the time. I can't really think of too much that I don't put turmeric in when I'm cooking Indian style foods. Um, but the difference between turmeric root and turmeric powder is just that the, the powder is basically, um, dried turmeric and then it's ground up into a fine powder where a turmeric root, you'll see it kind of looks like a weird earthworm, like a really fat earthworm. Um, and then you wanna peel the outside of it to be able to get kind of the woodiness around the outside and then you can grade it like in a ginger greeter or something like that as well too. But um, you definitely want to grind it up or not, uh, grade it to be able to utilize that as well. Um, it's great in teas too. It's good for an anti-inflammatory uses, but I use turmeric constantly in both of its forms in, you know, the root and, and the powder. The powder's definitely easier because it lasts longer, but I probably have six turmeric roots in my fridge right now, um, waiting to be used for something.