"Ground turmeric is simple. They need three things to survive: darkness, dryness, and a very tightly sealed container. That's it, really - after you've got it home, put it in an airtight jar or tin, then stuff it in a drawer far away from your cooking zone where temperature can fluctuate wildly throughout the day. Just doing this, and the spice will maintain its brilliant sunset hue for one to two years instead of fading to a depressing beige just weeks after."
"Those knobby orange fingers you brought home from the market will need cold storage after a thorough wash and an even more thorough drying session - any lingering moisture invites mold. Wrap them gently in paper towels, slide them into a sealed bag, nestle them in your refrigerator's crisper drawer where they'll happily last several weeks. If you've too much, freeze them and they'll last six months, easy."
Ground turmeric requires darkness, dryness, and a tightly sealed container to preserve color and flavor. Store ground turmeric in an airtight jar or tin and place it in a cool drawer away from cooking heat and temperature fluctuations; this preserves its bright color for one to two years. Fresh turmeric rhizomes must be washed, thoroughly dried, wrapped in paper towels, placed in a sealed bag, and stored in the refrigerator crisper, where they last several weeks. Excess fresh rhizome can be frozen for about six months. Dehydrating fresh turmeric produces shelf-stable turmeric and extends usable life up to six months.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]