— Diane Dankert

The first thing I'm going to, to remind everyone of, of is that if you're going to use turmeric root, you wanna make sure that it is organic. And my own preference is to buy turmeric that is grown in the United States because I understand the agricultural aspects of how things need to be grown, especially if they are, um, to be used in a dish and they are organic. So I think that, uh, what I remember is that three tablespoons of raw spice equals one teaspoon of dried spice. So that is what I would look at for the turmeric and I like to peel it and then I use a microplane to grade it so that you can get the maximum flavor and it seeps out a little, uh, uh, juice that will add more flavor. But I'm gonna offer one more thing, Diane, is to start small and then if you need to level up, add a little bit more as you go. So I would start off with, uh, you know, uh, maybe using one tablespoon and then see what you think of the flavor. 'cause I personally find a market difference between, uh, powdered turmeric and fresh turmeric.