Introduction
Turmeric is a bright yellow spice that comes from the root of the turmeric plant. It has a bitter, slightly acrid flavor and is a ubiquitous ingredient in Indian cooking. Turmeric root is often used freshly grated to give dishes that vibrant golden color and earthy flavor. But before grating it, should you peel the turmeric first? There are pros and cons to peeling turmeric before grating.
Benefits of Peeling Turmeric Before Grating
Here are some potential benefits of peeling turmeric root before grating:
Removes Woody Exterior
The outer skin of fresh turmeric root can be quite tough and woody. Peeling helps remove this coarser exterior to expose the softer, brighter orange-yellow flesh inside. This makes for smoother grating and a finer texture in the final dish.
Reduces Bitterness
Some people find the taste of fresh turmeric to be quite bitter and astringent. Peeling fresh turmeric root helps reduce some of the bitterness, resulting in a mellower flavor.
Improves Color
The vibrant golden-orange color of turmeric comes from compounds called curcuminoids. The highest concentration of curcuminoids is found in the softer inner flesh. Removing the darker, duller skin can maximize the color imparted when grated.
Lowers Risk of Contamination
Since you are removing the outer layer, peeling may lower the risk of any dirt, debris or microbes getting into your food when grating. This can be especially important if planning to consume the turmeric raw.
Downsides of Peeling Turmeric
However, there are some potential downsides to peeling turmeric root before grating:
Loss of Nutrients
While most of the beneficial compounds are concentrated in the inner flesh, the outer skin still contains nutrients. Peeling removes some of these nutrients like fiber and antioxidants.
Time Consuming
It takes extra time and effort to peel the knobby, uneven skin of fresh turmeric root. The skin can be quite thin yet stubborn to remove. For large batches, this peeling process can be tedious.
Leads to More Waste
Unless the peel is used for another purpose, peeling turmeric creates more food waste. The peel makes up about 15% of the root’s total weight.
Not Always Necessary
The woody, bitter qualities of the outer skin are most pronounced in older, dried turmeric rhizomes. With fresh, high quality turmeric root, peeling is not always necessary, especially if cooking the grated turmeric which mellows any harshness.
When Should You Peel Turmeric Root Before Grating?
Whether you peel turmeric root before grating depends on several factors:
- Freshness – Peel if the root appears very dry, old or wrinkled. The skin will be tougher and more bitter.
- Application – Peel if using turmeric raw, like for fresh juices. Leave skin on for cooked dishes.
- Time – Peel if you have time for the extra step. Leave skin on for quicker grating.
- Quantity – Peel for small amounts. For grating a lot of turmeric, leave skin on to reduce waste.
- Preferences – Peel if you strongly dislike the flavor of turmeric skin or need a very smooth, fine texture.
Here is a quick guide to when to peel turmeric or not:
| When to Peel | When Peeling is Optional |
|---|---|
| – Using for raw applications like juice | – Young, fresh, smooth turmeric rhizomes |
| – Need fine, smooth texture | – If cooking turmeric into dishes |
| – Dislike bitter taste of skin | – For grated turmeric paste/powder |
| – Turmeric appears old, dried out | – If short on time |
| – Using small quantity | – When making a large recipe batch |
How to Peel Turmeric Root
If you choose to peel your fresh turmeric, here are some tips for the best way to do it:
Tools Needed
– Vegetable peeler or paring knife
– Cutting board
– Bowl to collect peel
Steps
1. Rinse the turmeric under running water and gently scrub off any visible dirt using a vegetable brush or paper towel. Pat dry.
2. Trim off and discard any knobs or dried out tips from the end of the rhizome. This makes it easier to peel the sides.
3. Using a sharp vegetable peeler or paring knife, remove the skin by applying light downward pressure and angling the blade away from you. Rotate the root as you peel.
4. Try to remove skin in larger pieces rather than short, choppy strips to minimize waste.
5. Rinse peeled turmeric briefly to remove any remaining peel shards or residue. Pat dry.
6. Proceed to grate or slice the peeled turmeric as desired. Use the peel for infused oil, broth, or discard.
Tips
– Work over a bowl to collect the peel.
– Peel only as much as needed for your recipe to avoid leftovers. Peeled turmeric does not keep as long.
– If the rhizome is very thin, use a paring knife to “shave” off the skin instead of a peeler.
– Rinse hands immediately after peeling to remove yellow stains.
How to Store Peeled Turmeric
Once you’ve taken the time to peel your fresh turmeric root, you’ll want to make sure to store it properly. Here are some tips:
– Place peeled turmeric in an airtight container or zip top bag. Exclude as much air as possible.
– Keep refrigerated and use within 5 days for best quality.
– If not using immediately, rub the peeled surface with a little coconut or olive oil. This prevents oxidation.
– You can also wrap tightly in plastic wrap or freezer bag and freeze for up to 3 months.
– Avoid exposing peeled turmeric to heat, light or air which degrades curcuminoids.
– Label container with peel date for easy reference.
– Chop or grate just before using for maximum flavor and color.
Substitutes for Peeled Turmeric
If you don’t have the fresh peeled turmeric called for in a recipe, here are some possible substitutes:
Turmeric Powder
– 1 inch fresh peeled turmeric = 1/2 tsp ground turmeric powder
– Offers color and flavor but lacks the subtle freshness
– Best for cooked dishes, not raw
Fresh Unpeeled Turmeric
– Use an equal amount of fresh turmeric with the skin left on
– Retains some bitterness but works well for many applications
Other Spices
– Fresh grated ginger + pinch of saffron for color
– Mustard powder also offers vibrant yellow hue
– Curry powder contains turmeric along with other spices
– For raw applications, a pinch of saffron only for color
Carrots/Sweet Potato
– For a neutral, brightly-hued alternative in juices, smoothies, etc.
– Lack distinct turmeric flavor
Conclusion
Whether to peel fresh turmeric root before grating comes down to your specific needs and preferences. Peeling removes the bitter outer skin and provides a super smooth, bright orange interior that works beautifully for raw applications. But it also creates more waste and takes extra time. For many cooked dishes, leaving the skin on is acceptable. If in doubt, take a small taste of the raw turmeric to decide if peeling is required to mellow the flavor. With the proper storage, peeled turmeric can keep for up to a week in the fridge for specialized recipes calling for this turmeric prep.
