tried to find fresh turmeric for a yellow Thai curry today, but none to be had (they only had 'white haldi'). Must be one of the months its not in season?

I always found the white turmeric to be a lot stronger in flavour than the white. Aside from the colour, what are the differences between the two?

I'm not sure they are both turmeric, the 'white one' could be something called mango ginger (that's the translation from Hindi,)or another called zedoary. I haven't bought any or tried the white, might be worth a try?

The Thai curry was wonderful, love the little aubergines, must be something like the ones found in Persia a millennium ago?

I could never really find a use for it to be honest. What I ended up doing with it was adding it to a mixed vegetable broth that I make from time to time. I normally flavour the broth with cumin and fresh yellow turmeric, however, in this case it was with the white turmeric. I think some people use it as a vegetable. Personally I prefer the yellow turmeric, and when I have the fresh stuff I can sit and eat it raw like a carrot LOL.

Never seen white turmeric, is it the same species as yellow one and an underground stem i.e. rhizome?

to be botanically accurate, they are the same genus, different species. Yes, they are all rhizomes. Also includes galangal and ginger.

Lapis, do you mean Aam-adi or aam-adrak? Translated, it would mean mango-ginger, as you said. It is not really like turmeric, except in looks. It smells like green mango when chopped/cut. My mum used it in place of green mangoes when making Green chatni out of mango season. You will often find in Indian/Gujarati shops, not necessarily Pakistani or Bangladeshi shops.

http://www.flickr.com/photos/bangada/4200672874/

What is green ginger? Is it ginger that has not quite matured or is it a separate variety? I was reading through a book I have the other day about Indian take away and restaurant style cooking, and one of the ingredients for making the base sauce calls for green ginger. I'm not a huge fan of take away stuff. I was just looking through it because a friend of mine is into that style of cooking and wanted a recipe for making the sauce. I have never heard of green ginger before.

Sometimes I make a drink using fresh ginger, honey, fresh lemon and freshly ground black pepper.

Sid

I think green ginger is just fresh ginger.

try macerating a mix of fresh root ginger and fresh mango pulp. The affect on the taste buds is most unusual. Says a lot about the speed of the signals from our taste receptors to the brain!.

Hi I could not find the recipe of any salted mukhwas which are really good for health to have after meals. please add this one.

Thanks

I don't know which one you mean Rezina, tell us what you mean exactly.