The difference between fresh turmeric and
ground dried turmeric is rather like the difference between fresh and ground ginger — both are delicious, but the fresh stuff can't be beat.
Not exact matches
Batter Ingredients: 1 cup chickpea flour 1/2 tsp salt 1/2 tsp fresh
ground black pepper 1/2 tsp
turmeric,
dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt.
3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp
dried chili flakes 2 tsp
turmeric 1 tsp mustard seeds,
ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea salt
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon
ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup
dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon
ground cardamom 1/8 cup chopped cilantro
1/3 cup sliced lemongrass, including the bulb 4 cloves garlic 1 teaspoon
dried ground galangal 1 teaspoon
ground turmeric 1 jalapeño chile, stem and seeds removed 3 shallots 3 1/2 cups coconut milk, recipe here 3 lime or lemon leaves Pinch of salt or shrimp paste
We obtain the powdered
turmeric by
drying and
grinding the root
turmeric.
1 stalk lemongrass, finely sliced (use only the bottom 6» of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2
dried Thai bird chiles, seeds removed 1/2 teaspoon
ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons
turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1 tablespoon fresh galangal or ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)
You probably already know all about
dried ground turmeric: with a mustardy - ginger sort of flavor, it's one of the foundational spices in many curry blends, and the ingredient responsible for the bright yellow color of many Indian and other Southeast Asian dishes.
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon
ground cumin 1/2 teaspoon
ground coriander 1 teaspoon
turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups
dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
Storage:
Turmeric root lasts for up to two weeks in the fridge, while ground, dried turmeric can sit in your pantry for thre
Turmeric root lasts for up to two weeks in the fridge, while
ground,
dried turmeric can sit in your pantry for thre
turmeric can sit in your pantry for three years.
10
dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon
ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
Turmeric can be bought
dried and
ground, as a fresh root or as a paste in a jar.
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons
ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon
turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or
dried apricots, chopped Chopped cilantro for garnish (optional)
2 cups of
dried chickpeas, soaked in water for at least 5 hours 1 onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon
ground turmeric 1 Tablespoon
dried Herbes de Provence 1 teaspoon fennel 1 teaspoon red pepper flakes 1 teaspoon
ground black pepper 1 — 2 teaspoons salt (optional) 1 pound organic...
1 onion, chopped 2 celery stalks, chopped, 1 1/2 cups of cooked chickpeas 4 1/2 cups of water 2 teaspoons of garlic 1 teaspoon onion powder 1/2 teaspoon
turmeric 1/2 teaspoon
ground coriander 1 Tablespoon
dried dill...
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp
turmeric 8
dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp
ground coriander 1/4 tsp
ground fennel seeds 1/8 tsp
ground cloves 1/2 tsp
ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
4 lb boneless skinless chicken thighs, halved 3 medium yellow onions, diced 3 cloves garlic, thinly sliced 28 oz diced tomatoes, with their juices 8 oz canned chickpeas, drained 1 quart chicken stock 3 tbsp cilantro, roughly chopped 3/4 cup golden raisins 1/2 cup
dried apricots, halved 1/2 lemon, juiced 1 tbsp cumin 2 tsp
turmeric 2 tsp
ground ginger 2 cinnamon sticks (or 1 tsp
ground) 1/2 teaspoon
ground nutmeg
* 1 pound butter * 1/2 red onion, finely chopped * 2 cloves garlic, minced * 3 - inch piece fresh, peeled ginger, grated * 1 teaspoon fenugreek seeds * 2 teaspoons cumin seeds * 4 cardamom pods, crushed * 1/2 teaspoon
ground turmeric * 8 basil leaves, torn or 1 teaspoon
dried basil * 1 teaspoon
dried oregano
1 tablespoon coconut oil 1 yellow onion 3 carrots 3 celery stalks 4 cloves garlic 1 1/2 teaspoon
ground cumin 1/2 teaspoon
ground ginger 1/2 teaspoon
ground turmeric 2 teaspoon salt, plus more to taste 1 cup red lentils 1/2 cup
dry quinoa 5 cups water 26.5 oz box of chopped tomatoes 2 cups chopped kale, tough stems removed
1 head of cauliflower 1 eggplant 1 delicata squash refined coconut oil salt & pepper
ground cumin
ground paprika
dried,
ground turmeric 1 lemon, cut in half and divided 1 cup spelt berries 3 cups filtered water drizzle of cold pressed olive oil drizzle of pure maple syrup chopped fresh parsley
Italian — 1 tsp each of
dried basil, oregano and rosemary Mexican — 1 tsp cumin, 2 tsp chili powder, 1 tsp oregano, a few dashes of cayenne pepper Indian — 1 tsp ginger, 1 tsp
ground corriander, 1/2 tsp
turmeric, 2 tsp cumin, 2 tsp garam masala, a few dashes of cayenne pepper
1 tbsp coconut oil 2 tsp mustard seeds 1 tsp cumin seeds 1 white or yellow onion, diced 3 carrots, peeled and diced 1 tablespoon finely grated or minced fresh ginger, or 1 teaspoon
ground ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g)
dried moong dal, toor dal, urad dal, or red lentils 1 tsp
ground turmeric 1⁄4 tsp
ground cloves 1 tsp salt 1⁄4 tsp freshly
ground black pepper 4 cups (950 ml) low - sodium vegetable broth 2 cups (475 ml) water
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small
dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons
ground cumin (preferably freshly
ground) 1/2 teaspoon
ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon
dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
1 medium onion, finely chopped 2 tablespoons vegetable oil 1 tablespoon fresh ginger, peeled and finely chopped 2 garlic cloves, finely chopped 1 teaspoon
ground cumin 1/2 teaspoon
ground coriander 1 teaspoon
turmeric 1 teaspoon salt 1 fresh jalapeño or serrano chili (about 2 1/2 inches), finely chopped (discard seeds) 2 cups water 1 1/2 cups
dried red lentils 1 13 - to 14 - ounce can unsweetened coconut milk 1 pound (about 2 medium - sized) zucchini, diced into 1 / 4 - inch pieces 1 cup loosely packed fresh cilantro sprigs
I also add some
ground pepper and sea salt, and chopped parsley (fresh or
dried, depending on the season) right to the sauce when it is done, and I add a bit of
turmeric to make the sauce nice and yellow.
easy cleanse: invigorating
turmeric broth makes 12 cups + 2 yellow onions, quartered + 1 whole
turmeric root, washed and sliced + a 3 - inch piece of ginger root, washed and sliced + 1/2 t freshly
ground black pepper + 2 t salt + 2
dried chili peppers + 1 strip
dried kombu seaweed + 12 c water for finishing + juice of 1 lemon + 1/4 c extra virgin coconut oil
My top choices for potassium are: # 1:
Dried Herbs:
Dried Chervil, Parsley, Basil, Dill, Tarragon,
Ground Turmeric, Saffron, and Oregano!
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh
turmeric root, sliced or 1/2 tsp of
turmeric powder 2 tsp garam masala 1 tsp
ground coriander 1 tsp
ground cumin 1/2 tsp
dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)
1 kabocha or large butternut squash 4 - 5 tbsp Ancient Organics Ghee 1 tsp
ground turmeric 1 - 2 leaves fresh sage or 1 tsp
dried 1 medium yellow onion, chopped salt and pepper to taste
Turmeric is a rhizome (1) called curcuma longa that is dried and ground to make turmeric
Turmeric is a rhizome (1) called curcuma longa that is
dried and
ground to make
turmericturmeric powder.
In Germany I came across a «Shaschlik Gewürz» spice mix made from paprika, mustard powder,
turmeric,
ground coriander seeds, clover seeds, cayenne pepper, black pepper, cumin, caraway, and
dried garlic - with information in English, French, Italian, Spanish, Polish, and Turkish printed on the container.
Any thoughts on using fresh
turmeric instead of
dry ground turmeric?
1/4 cup whole grain mustard 2 to 4 tablespoons crushed red pepper flakes (or four to six
dried chiles) 1 1/2 tablespoons
ground cumin 1 tablespoon coarse kosher salt 1 tablespoon red wine vinegar 2 teaspoons
ground turmeric
1/2 cup coriander seed 3 tablespoons cumin seed 1 tablespoon fennel seed 1 tablespoon mustard seed 1 tablespoon whole cloves 2 tablespoons black peppercorns 3 small, hot, red,
dried chiles such as piquins or santakas, seeds and stems removed 4 tablespoons
ground cardamom 3 tablespoons
ground fenugreek 1 tablespoon
ground ginger 1/4 cup
ground turmeric
1 (2 - pound) flank steak 1 cup onion, finely chopped 1 tablespoon chopped garlic 1/2 cup olive oil 1/2 cup lemon juice 2 tablespoons soy sauce 1 tablespoon
dry sherry 1/4 cup fresh oregano 2 teaspoons hot sauce 1 teaspoon
turmeric 1 teaspoon
dried marjoram Salt and freshly
ground black pepper, to taste
Avoid
grinding whole
dried ginger, cinnamon, and
turmeric without first pulverizing them manually (with a hammer), because they are very tough or fibrous and difficult to
grind with home equipment.
This recipe benefits from fresh ginger and garlic, whilst using
dried ground turmeric and pepper.
1 lb Extra firm tofu, crumbled 3/4 cup Celery, diced 1/2 cup Red onion, diced 1/2 cup Vegan mayonnaise 1 Tbl Dill, minced, or 1/2 tsp
dry 2 1/2 tsp Stone
ground mustard 1 1/2 tsp Apple cider vinegar, raw 1 tsp
Turmeric powder 1/2 tsp Garlic, minced • Black pepper,
ground to taste •
2 Tablespoons vegan margarine or olive oil 1 cup diced onion 1 cup diced carrot 2 stalks celery, diced 1 - 2 Tablespoons minced garlic 2 cups water or vegetable broth 1 (14 - ounce) can fire roasted crushed tomatoes 1 (14 - 15 ounce) can coconut milk 1 Tablespoon
dried turmeric 1 teaspoon
ground black pepper 1/2 teaspoon salt 2 cups minced greens (kale, spinach, chard, etc..)
In a chocolate bar mold or simply a cake pan covered with parchment paper, spread some
dried rose petals and sprinkle some
turmeric and possibly freshly
ground black pepper here and there.
Turmeric is the
dried ground rhizome of Curcuma longa Linn (106).
As for the
turmeric, to be honest the
dried,
ground spice appears to be more nutritious.
3
dried chipotle peppers 3
dried allspice berries,
ground (or 1/2 teaspoon
ground allspice) 1 tablespoon mustard seeds,
ground (or 1 tablespoon mustard powder) 1 clove,
ground (or a pinch of
ground clove) 1 teaspoon
turmeric 1/2 teaspoon red curry powder 1 teaspoon
ground black pepper 1 tablespoon canola oil 2 cloves garlic, minced 1 shallot, chopped 1/2 inch piece ginger, peeled and chopped 5 habaneros, finely chopped 1/2 mango, chopped 2 tablespoons white vinegar 3 tablespoons light brown sugar 1 tablespoon blackstrap molasses 1/4 cup pineapple juice
Turmeric, whether used directly from the fresh root or
dried and
ground, is a fascinating spice to use in many ways, as long as you can trust yourself to use it with discretion.
Turmeric is a fragrant, bright golden - yellow root that is most commonly seen and used
dried and
ground.
Here are some tips (try any of these options): - add 1/2 cup finely grated Parmesan cheese (you may need to add a few more tablespoons of water) + 2 to 3 teaspoons
dried Italian herbs - 1 teaspoon smoked paprika or ancho chile powder + 1/4 teaspoon cayenne pepper - 1/4 cup pesto - ketodietapp.com/Blog/Filter - 1 to 2 teaspoons curry powder + 1/2 teaspoon
turmeric - 2 to 3 teaspoons onion powder + 1/2 teaspoon
ground caraway
3 large carrots, unpeeled and grated 2 cups shredded coconut 1 tsp
ground cinnamon powder 1 tbsp freshly grated ginger 2 cups soaked almonds (soaked overnight in 2 cups of water, then rinsed well and drained) 10
dried dates 1/2 cup currants 2 tbsp psyllium husk 2 tbsp chia seeds 1/4 cup maple syrup 30 g
turmeric, freshly grated Pinch of salt
1 onion, chopped 2 celery stalks, chopped, 1 1/2 cups of cooked chickpeas 4 1/2 cups of water 2 teaspoons of garlic 1 teaspoon onion powder 1/2 teaspoon
turmeric 1/2 teaspoon
ground coriander 1 Tablespoon
dried dill...
2 cups of
dried chickpeas, soaked in water for at least 5 hours 1 onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon
ground turmeric 1 Tablespoon
dried Herbes de Provence 1 teaspoon fennel 1 teaspoon red pepper flakes 1 teaspoon
ground black pepper 1 — 2 teaspoons salt (optional) 1 pound organic...
olive oil 4 medium onions, chopped 10 garlic cloves, crushed 1 1 1/2 - inch piece ginger, peeled, chopped 3
dried chiles de árbol 4 teaspoons curry powder 4 teaspoons
ground cumin 4 teaspoons
ground turmeric 3 tablespoons
ground coriander 1 teaspoon black peppercorns 1 14.5 - ounce can crushed tomatoes 1 bay leaf 1 tablespoon kosher salt, plus more 1 tablespoon fresh lemon juice 1/2 teaspoon cayenne pepper Cilantro leaves with tender stems (for serving)