Fresh turmeric

Fresh turmeric is the fresh rhizome or root of the Curcuma longa plant, a highly valued ingredient in cooking and traditional medicine for its characteristic flavor and beneficial properties. Its flesh is an intense yellow-orange color, with a fibrous texture and an earthy, slightly pungent aroma, which adds a warm tone and an exotic touch to dishes.

Native to South Asia, especially India and Southeast Asia, fresh turmeric has been used for centuries in gastronomy to add color and flavor to curries, stews, soups, and marinades. It is also common in other tropical and Latin American cuisines due to its versatility.

Among its main properties, its anti-inflammatory, antioxidant, and digestive powers stand out, due to compounds like curcumin. In cooking, besides its unique aroma, fresh turmeric provides a highly valued natural coloring effect to give foods a beautiful golden-yellow tone.

In the Hispanic American world, fresh turmeric may also be known as palillo, Indian saffron, or turmérico, although these terms may vary by region. It is important not to confuse it with true saffron, as turmeric is a more economical and abundant option for coloring and seasoning dishes.

To use it, fresh turmeric is peeled and grated or ground, releasing its characteristic color and flavor. It is ideal for recipes seeking an authentic and healthy touch, both in traditional stews and in beverages and dressings.