Fresh Turmeric Root - Recipes and Benefits

Fresh Turmeric Root is a very healthy which belongs to the family of ginger. It has a strong and stainy bright orange colour and distinct peppery flavour. Fresh turmeric and dried turmeric powder differ in their taste.

There is a another type of turmeric which is in white colour and so called "White Turmeric". It is a seasonal root and available only in monsoon or winter. It tastes little sour like raw mango and so called as Amba Haldi (Amba=Mango & Haldi=Turmeric) or Mango Ginger/Maa Ingee.
Many people either don't know how to use Fresh turmeric root in their kitchen or they refrain to use them because of its colour. Here I have mentioned few recipes and use of Fresh turmeric and some tips to avoid yellow mess.
Health Benefits:
Turmeric is considered as a Indian gold in Medicinal herbs as it carries many health benefits. such as : (Information Source here)
  • Activities of Fresh Turmeric includes antibacterial, anti-inflammatory, anti-tumor, anti-allergic, antioxidant, Appetizer, digestive.
  • Turmeric is known to be used medicinally for ulcers, parasitic infections, various skin disorders, strains, bruises, inflammation of the joints, cold and flu symptoms, preserving food and as a digestion aid.
  • It protects skin from atmospheric pollution, wrinkles and bacteria.
  • It imparts resistance against allergies of throat, nose and trachio bronchial passage. Turmeric Powder is commonly used in skincare preparations and treats pimples, acne and black heads.
  1. Fresh Turmeric Pickle :

Ingredients :
Fresh Yellow Turmeric : 2 tbsp. Thin Roundels
Fresh White Turmeric : 2 tbsp. Thin Roundels
Fresh Young Ginger : 2 tbsp. Thin Roundels
Salt as per taste
Lemon juice - 1/4 cup

  • Wash and scrap off the skin on turmeric and ginger. slice them in roundels. (You can also grate them using thick grater for variation).
  • Add salt and lemon juice in it. Mix well and store it in glass jar. keep it in refrigerator. (To make it extra spicy add chopped chilis or jalapenos along with ginger and turmeric).
  •  It will be ready to serve in next meal around 5-6 hrs. Best to serve next day. You can store up to 1 week in refrigerator. This pickle can be served with any meal, i.e. rice-dal, roti - subji etc.

       2.  Turmeric Milk :

Ingredients :
Fresh Milk - 1 cup
Fresh Turmeric - 1/2 tsp thinly grated or Turmeric Powder - 1/2 to 1 tsp
Honey/sugar to taste 
Freshly Pound Black Pepper 

  • Bring the milk to boil in a sauce pan. Add  fresh turmeric or powder . Allow to boil for 2 -3 minutes. Turn off the flame, cover with lid and allow to rest for couple of minutes. This will bring out the essential turmeric flavour. 
  • Strain the milk from turmeric, stir in honey and pepper powder.
  • Serve hot or warm twice in a day. Hot Fresh turmeric milk is considered to be best home remedy for cold and flu symptoms.

Other Uses and Tips:
  • Add grated turmeric while boiling the dal for making sambhar or any kind of Indian Dal recipes which calls for turmeric powder. Substitute 1tsp grated turmeric = 1 tsp turmeric dried powder.
  • Add grated or roundels of fresh turmeric while cooking/boiling rice. It will give a nice yellow colour to rice.
  • Many of the Thai recipes calls for fresh turmeric like curries, soup or stir fried dishes. Chinese use freshly grated turmeric in their hot soup. We Indian delighted to make spicy condiment.


  • The colour of the fresh turmeric is much worse than the dried turmeric powder. It has a strong bright yellow orange color which can easily stain (dye) hands, cloths and even plastic/melamine tableware.Take extra care while chopping fresh turmeric and use of gloves, apron and glass cooking ware is highly recommended.
  • The skin of fresh turmeric is more peppery so recommended to peel it more readily than the ginger skin. 

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