Hello everyone and a slightly late Happy Birthday to Mamta - I hope it was an enjoyable one.

My query is whether anyone knows how fresh turnmeric can be kept. I only use it in one dish that I make (a Cambodian recipe for beef on skewers) and I had to buy a small box of it, enough for several dishes. Should I refrigerate it or just keep it out on the bench?

Alternatively, does anyone know of other recipes that require fresh turmeric?

Thanks

Heather

Finely grated or ground fresh turmeric is quite nice in vegetable bhajies (not pakoras). I have not frozen it ever, so can't say how it will be frozen.

I have frozen lots of different rhizomes, and for a couple of months they will be fine, but will eventually dry out (freeze dried) and become wizened in the end (like most of us!!).

Ginger, when frozen, can be grated, which looks like fine snow, interesting garnish. In my local market I can buy any quantity of fresh turmeric (yellow or white), but have to buy galangal and lesser galagal and the like in packets.