Peeling fresh turmeric

Why turmeric AND black pepper?

Curcumin and other bio-active components of turmeric are powerful anti-inflamatory, anti-oxidant, and anti-cancer agents. But turmeric must be combined with black pepper for full benefits.

You see, turmeric is not easy to absorb, and if your body can’t absorb it, you can’t benefit from it! Fortunately, black pepper makes it easier for your body to absorb turmeric. So just add black pepper to a recipe that calls for turmeric or sprinkle black pepper over the curry or other turmeric containing food on your plate!

FRESH TURMERIC – PEEL, CHOP, FREEZE AND USE ANYTIME!

Collage3-PM-Turmeric Prep

I buy a few pounds of turmeric at a time (from a natural foods store or Asian market) and then process it for storage in my freezer. Here’s how:

  1. First, put on a pair of rubber gloves! Turmeric will stain your hands yellow. It will wash off in a few days, but if you don’t want yellow hands, just wear gloves.
  2. Wash the turmeric to get the dirt off.
  3. Using a vegetable peeler, peel the skin off; discard the skin.
  4. Rinse the peeled turmeric with water.
  5. Cut the larger pieces of turmeric into roughly 1-inch pieces.
  6. Place the prepared turmeric into the work bowl of a food processor fitted with the metal blade. Process until the turmeric is finely chopped. But don’t over chop and create a mush (too much liquid).
  7. Line a rectangular storage container with 2 sheets of parchment paper (one on top of the other) so that both sheets overlap the sides of the container. (Using two sheets, one on top of the other, makes it easier to remove the turmeric when it’s frozen.)
  8. Use a spatula to spread the chopped turmeric over the parchment paper and create a thin, approximately 1/4-inch layer, of turmeric.
  9. On top of the turmeric in the container, place another 2 sheets of parchment paper (with the paper overlapping the sides of the container).
  10. Use a spatula to spread the chopped turmeric over the parchment paper and create another 1/4-inch thick layer of turmeric.
  11. Repeat until container is full: alternating 2 sheets of parchment paper and one layer of turmeric.
  12. Cover and freeze.
  13. When frozen, remove all of the turmeric at once from the container, by pulling up on the bottom layer of parchment paper.
  14. Take this frozen block of turmeric and parchment paper layers and place it into a plastic freezer bag; store in freezer.
  15. Break off any size chunk anytime!

I also freeze fresh ginger and garlic the same way!

READY to start using fresh turmeric in your cooking? 

Just add turmeric to scrambled eggs, as I do in this recipe.

And go to my Pinterest board: Turmeric in Recipes for hundreds of great recipes with turmeric! Whether you are eating paleo or vegetarian, low-carb or high-carb, you’ll find something you’ll like!

A few of the 200+ recipes with turmeric on my Pinterest boardA few of the many recipes with turmeric on my Pinterest board: Turmeric in Recipes.

Enjoy and be healthy!
~Leni

About these ads

4 thoughts on “Why turmeric AND black pepper?

Hey, what have you got to say?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s