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| TURMERIC ROOTS |
1. Harvesting
- Dig up the turmeric roots carefully to avoid damaging them.
- Shake off excess soil and gently rinse them with water to remove dirt.
2. Cleaning
- Wash the roots thoroughly under running water.
- Use a brush or scrubber to remove any remaining dirt or debris.
- Trim off any fibrous roots or damaged sections.
3. Boiling (Optional, for Curing)
- Boiling the roots helps reduce drying time and enhances the color.
- Place the cleaned roots in a large pot of water.
- Simmer for 30–45 minutes until they become soft. (You can test this by cutting into a root—if the knife goes through easily, it’s ready.)
- Drain and let the roots cool.
4. Drying
- Slice the roots into thin pieces (optional, for faster drying).
- Spread the roots in a single layer on a drying rack, tray, or clean cloth in a well-ventilated, sunny area.
- Alternatively, use a dehydrator set to 105–110°F (40–45°C).
- Drying may take 7–15 days under the sun or 6–12 hours in a dehydrator, depending on the thickness of the slices and humidity.
5. Grinding (Optional, for Powder)
- Once completely dry, grind the turmeric into a fine powder using a spice grinder, blender, or mortar and pestle.
- Sift the powder through a fine mesh to ensure uniform texture.
- Store the powder in an airtight container.
6. Storing
- Fresh Roots: Store in a cool, dry place or refrigerate in a sealed container for up to 2–3 weeks.
- Dried Roots: Keep in an airtight container in a dark, cool place for up to a year.
- Powdered Turmeric: Store in an airtight jar in a cool, dry, and dark location for optimal freshness.
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