High levels of the
antioxidant compound
curcumin give the
root its sunny color
and its reputation
as a magic bullet for
inflammation.
Although many of its
health claims are
unsubstatiated as
of yet, we’d argue the
flavorful perks of
including turmeric
in your cooking
repertoire are
undeniable. Here’s
where to start:
BUYING FRESH
Look for fresh turmeric
in large grocery
stores near the fresh
ginger and garlic
or in specialty stores
and Indian markets.
STORING IT
Refrigerate fresh roots,
unpeeled, for up to
two weeks. Keep the
ground spice in a
cool, dark cabinet for
up to six months.
PREPPING
THE ROOTS
To peel fresh turmeric,
scrape away its thin,
tender skin using a
vegetable scrubber or
a small metal spoon.
FIGHTING STAINS
“Turmeric binds
to alkaline ingredients,
such as baking
soda,” Nik says. “Try
mixing baking soda
and soap to scrub
out stains.” Nik also
suggests treating
wooden spoons and
utensils with mineral oil
to seal the wood.
TURMERIC
TIPS
FOOD MASTER CLASS
82 | September 2019
TOASTED
NAAN AND
CHICKEN SOUP
“If Indians had
a version of chicken
tortilla soup, this
would be it,” Nik says.
Spice up the familiar
with cardamom,
cloves, turmeric, and
garam masala
(a spice blend that
varies region to
region—even cook to
cook—in India).
