Fun Fact: It’s a rhizome — a modified subterranean plant stem that sends out roots and shoots from its nodes, much like fresh ginger.

Flavor: Bright, peppery spiciness; earthiness

Great in: Curries and other Indian and Southeast Asian-inspired dishes

To Prepare: Slice, dice, grate or microplane. Lay a piece of parchment on the prep surface when grating or microplaning, so you can catch everything and avoid staining.

Cooking Options:

1. Grate and add it to the cooking water when making rice to give it color and add flavor.
2. Make tea — slice it into the bottom of a mug and pour boiling water over, or add it to English Breakfast, black or other humdrum tea for more oomph.
3. Add it as part of the aromatics to a soup or braise.
4. Juice it, or grate and add it to a smoothie.

Recipe Conversion: One inch of fresh turmeric = 1 tbs. freshly grated turmeric = 1 tsp. ground powdered turmeric

Warning: Turmeric will stain everything — wear gloves when handling it!