Here is a quick and fun recipe to use fresh turmeric. It is easy to make and keeps for a couple weeks in the refrigerator.
I used a 1/2 teaspoon of both the fennel seeds and mustard seeds and while I loved the flavor, I think it overpowered the flavor of the turmeric. If I were to make this again, I would either scale those back to 1/4 teaspoon or increase the amount of turmeric by a teaspoon or two. The great thing about this recipe is you can start with the smaller amounts, let it cook down a bit, taste, and adjust.
How to Use It
I love this straight with crackers but adding cheese to the mix doesn’t hurt. I tried it with a variety of cheeses – bleu, soft rind and goat cheese – and they were all great. Tonight, I am planning to use it on roast beef sandwiches, which I am pretty excited about 🙂 Here are some other ideas:
Let me know how you use it!