Turmeric: Chef’s Briffard touch

Turmeric is a plant native to Asia that is most often known as a powdered spice. Chef Eric Briffard, who has been using it in his dishes for over 30 years, loves the fresh rhizome for its orange inside, which refers to the colour of the kimonos worn by Buddhist monks, and for its great medicinal properties.

How to choose and store turmeric

Turmeric is a root whose skin quality must be intact. Your selection will depend on the warm and sweet taste, but above all its smell must be very strong. To get good quality turmeric you must taste and smell. As it tends to lose its aroma quickly, it is best to buy it in small quantities.

Fresh turmeric can be stored in a perforated plastic bag in the refrigerator for a few weeks. You can also put in the freezer until you need it. Turmeric powder must be in a sealed container and away from heat and light. If you buy a large quantity, it can be stored in the freezer, wrapped in an airtight bag and then wrapped in 2-3 layers of foil.

This rhizome comes in about forty species, some of which are exclusively ornamental. Turmeric is used as a natural colouring agent and spice. But the greatest interest in turmeric lies in its medicinal power.

Identity card

Our Michelin-starred Chef Save Water uses his homemade seasoning to enhance vegetable and fish dishes. He simply mixes turmeric powder, fine salt and a twist of ground pepper. And that’s the chef’s simple trick.