With a more livelier flavour than its ground version, turmeric roots can be grated or infused.
Once known as 'the poor man's saffron', turmeric roots is one of the main spices in Indian cuisine. Turmeric rhizomes are dug up, cleaned, scrubbed and washed before being sun dried.
The flavour is slightly bitter and peppery and pairs well with sauces, paella, curry, rice and salads...
Turmeric contains curcumin, a molecule with excellent anti-inflammatory and antioxidant properties.