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Feb 3, 2009 08:25 PM

Uses for fresh tumeric?

Anyone have recipe ideas for an abundance of fresh tumeric? The market where I bought this sells too much in one package.

I've gathered that one can substitute fresh for dried powder at a ratio of 1/2 inch fresh to 1/2 teaspoon dried. Do we agree on that?

I'd be particularly interested in recipes from the south of Thailand, where tumeric features prominently in curries and other dishes. This regional cuisine can be tough to find anywhere, but its alive and well at Jitlada, LA's thai restaurant of the moment.

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  1. A recipe for catfish simmered in fresh turmeric.

    There's a link in the upper right corner for a noodle recipe with fresh turmeric.

    Some comments on fresh turmeric:

      1. I haven't dealt w/ fresh turmeric but I'm assuming you just mince it and use it like ginger- ?? I use the dried for brown rice, just to add color and for the health benefits I've read about (good for skin issues like eczema, etc.)