I went to the Chinese supermarket recently and bought a bag of turmeric root. Now, I know loads of recipes that use powdered turmeric, but I've no idea how to use the root!

Do I use it like ginger, and grate it into a dish? How much do I use? :help:

i did pretty much the same as you - bought the stuff then wondered how to use it - I think I basically just grated it and added enough to give the colour I wanted, though perhaps, as with dried, you'd need to be careful not to add too much to stop bitterness? though i'm not sure if this would happen with fresh as drying tends to concentrate potency. it'll be interesting to see if anyone actually has some proper suggestions:)

Hm, thanks Procrasin8r.

I've got the makings of a nice saag paneer curry for the weekend, so I will try a bit in that, and will let you know!

I went to the Chinese supermarket recently and bought a bag of turmeric root. Now, I know loads of recipes that use powdered turmeric, but I've no idea how to use the root!

Do I use it like ginger, and grate it into a dish? How much do I use? :help:
I'm chinese, and I don't even know what it is! I had to google a pic of this root. :hihi:

I thought it look like ginger, but it isn't ginger. If this root tastes quite strong, then I would use it sparingly. Maybe it is better to make a curry out of it? I've never seen my mother use this kind of fresh herb, but I bet it does taste better freshly grinded, than the powdered kind.

If it is as strong as something like star anaise, I would use it sparingly, and in some kind of stew, so the flavour can come out, and you can add other heavier tasting ingredient with it too.

I found you some recipes.
http://www.thespicehouse.com/spices/ground-turmeric-root

It says, it is mainly for colouring, and it has a subtle taste... hm...