Let’s discuss this before we go any further. When I started this thing, I was unsure of whether or not to include herbs and spices in this mix because while they have distinctive flavors, it is sometimes more reasonably and financially responsible to not buy them fresh. However, much like kale, there is a buzz around it for its health benefits and I have seen so many applications for fresh turmeric and heard people talking about it more and more.
With that being said, one of the hippy stores I visit to try and bring you all more interesting and uncommon produce always has it in stock and I haven’t seen it elsewhere on shelves. I’d like to say also that every week I don’t frequent every single possibly odd grocery store in the area, but kind of get an idea of what I want to do and am prepared to change my mind after making several stops in a day.
People keep talking about turmeric being an anti-inflammatory and swear up and down that it helps their joint pain and what have you. I’m not super interested in that because I’m not exactly suffering every day, but possibly every other day if I had a long day at work. The key to “unlocking” the effects of it (I swear this is not turning into a new age blog) is pairing it with black pepper because something chemical reaction-y happens and it helps the effects stick around longer or something like that.
I’m more interested in the taste of it turmeric. If my knee doesn’t hurt when it pops will just have to be an afterthought, I guess I can keep you all posted. I use ginger fairly frequently and I like how its flavor really comes through in dishes so we will just have to see with turmeric and get the low down and this mini carrot thing.