Basic Use and Preparation

Fresh turmeric is used extensively in Indian, Thai, Cambodian, and other Southeast Asian cuisines as a coloring and flavoring spice. The fresh roots are pounded and ground into a paste for classic Thai herbal pastes. It is minced, grated, or thinly sliced for chutneys and pickles, and it is simmered with coconut milk for vegetable, meat, and fish curries. It is also used in rice dishes and eaten on ceremonial and festive occasions. It is a natural dye for drinks, confectionery, and sauces, including mustards and Worcestershire sauce.