Fresh turmeric root — more bioavailable and complex than dried powder, grated into teas and dishes for the full curcuminoid and volatile oil profile.
Fresh turmeric is found in most Caribbean grocery stores and increasingly at farmers markets. The yellow hands from grating fresh turmeric are a badge of ancestral cooking.
Fresh turmeric root contains turmerone — a volatile oil largely lost in drying that significantly enhances curcumin bioavailability and has independent anti-cancer and neuroprotective activity. The fresh root has a different curcuminoid ratio than dried powder, with higher levels of bisdemethoxycurcumin (the form with the strongest NF-kB inhibitory activity). Always combine with black pepper (piperine for 20x bioavailability increase) and a fat-containing food.
Grate or slice fresh turmeric root — wear gloves, stains everything yellow. Add to: golden milk (warm plant milk + turmeric + black pepper + ginger + cinnamon), morning juice, rice dishes, soups, or stews in the last 10 minutes. Store fresh root refrigerated up to 3 weeks or freeze.
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