As we all know, Ms. Turmeric (powder) arguably the most powerful herb on the planet at fighting and potentially reversing disease is been in the limelight as a celebrity spice for quite a while now.
A couple years ago I started using the fresh turmeric in some Asian/Ethiopian style cooking once in a while, but nothing like the powder.
Then one blessed day, I made a very light fresh turmeric tea and got hooked to its soothing effect and I said to myself “Holy Moly here is The Balm in Gilead” – the healer in the Bible.
As usual, I was reluctant to invite Ms. Turmeric to one of my tej tasting sessions for concern of her clingy attitude that once she touched your hand, it’s hard to let go of that yellow bright color.
But eventually I succumbed to Ms. Turmeric (fresh) charm and there we go.
What distinguished fresh turmeric f rom other tej flavoring agents and I have used about more that a dozen, was the fizz that bubbled up when I cracked open the fermenting carboy?
There are of course lots of different ways to make a sparkling or champagne style mead, but little did I know that ጥ ሬ እርድ fresh turmeric would has that effect.
I am not saying that የጥሬ እርድ ጠጅ - Fresh Turmeric Tej (Ethiopian Style Honey Mead) would replace my champagne any time soon, but it would be a good alternative when I want to save my champagne for special occasions.