These neon-orange tubers can be spotted in our farmers’ markets at a pretty penny. Keeping these roots warm in our cold, wet climate drives up the price, as turmeric can take ten months to cultivate and farmers often keep these plants in hothouses. They can also be grown in kitchen windows from small roots. Using fresh turmeric in cooking adds a lovely, pungent, peppery zing that is only outdone by its many health benefits. Since these roots are the powerhouse anti-inflammatory and antioxidant, I keep the skins in my freezer as my secret kitchen weapon for stocks and broths. In this chapter, I pass my secrets on to you. Caution: Working with turmeric can be a dangerous game. It will dye anything it comes into contact with, except stainless steel. If you process this in your blender, it will forever be yellow. Instead, use a stainless steel immersion blender or a food mill.