Do you know what this is?

No, it’s not grub worms. This is fresh raw turmeric—nature’s own ibuprofen.

Ever slathered yellow mustard on a sandwich? Then you’ve had turmeric. Like curries? Yep, turmeric gives it the bright yellow color. Even the iconic Kraft Mac and Cheese now uses turmeric to enhance the intense cheesy color.

Turmeric is bright orange on the inside, with a knobby light brown skin. The flavor of the tuber is a little bitter, but with a subtle bite, like ginger, with hints of black pepper. Some people think it tastes a little like an orange.

Turmeric contains curcumin, which helps decrease the amount of harmful inflammatory chemicals in the body. If you’re dealing with any inflammatory conditions, like arthritis, fibromyalgia or other auto-immune issues, you need to add turmeric to your diet.

Turmeric also reduces bloating, helps reduce the pain of a sunburn and, some believe, it helps slow the aging process (WHAT??? Research needs to be done into that RIGHT NOW).

But here’s the thing: In order for your body to absorb the curcumin, the turmeric has to be combined with black pepper. Which is why black pepper is one of the ingredients in this easy Turmeric Vinaigrette.

I don’t peel my turmeric when I make the vinaigrette. I wash the turmeric, throw everything into the blender, pulse for 5 seconds and then let it rip until the mixture is smooth. Turmeric Vinaigrette is great on heavy greens like kale, and is wonderful when tossed on roasted Brussel Sprouts or other vegetables. I’ve even stirred it into tuna and chicken salads for a taste sensation!

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Jay asks: What’s the difference between a Yam and a Sweet Potato? Can I use them interchangeably?

Yams and sweet potatoes are both fleshy, orange tubers, that’s true, but you’d be hard pressed to find a REAL YAM in a regular supermarket. For years, food companies have been putting sweet potatoes into cans and mislabeling them “yams.”

The confusion between yams and sweet potatoes probably began in the early 1950’s when Louisiana sweet potato growers started using the term “yam” as a marketing tool. The Food and Drug Administration requires that canned yams also have “sweet potato” on the label.

Yams are a starchy tuberous tropical vegetable native to Asia and Africa. They are very bland and very, very dry when cooked. Occasionally, you’ll find yams (sometimes) in Latin American, Japanese or African grocery stores, but more often than not, they are actually sweet potatoes.

Sweet potatoes come in several sizes and colors (yellow, orange, red, brown, purple and beige). Darker sweet potatoes tend to be more flavorful.

• Louisiana: The standard supermarket sweet potato. Moist and delicately sweet.
• Garnet and Jewel: Smaller, with deep orange-red skins and flesh.
• Jersey: Light in color and a bit drier than other sweet potatoes.

Sweet potatoes may look hearty, but they’re actually quite perishable. Look for smooth, bruise-free skins with pointed ends. Use them within a week of buying and store them in a cool, dry place.

To (finally!) answer your question, Mama wouldn’t use real yams (if you find them) and sweet potatoes interchangeably because yams are so dry and basically flavorless. You can fry yams into chips, but they are better suited for stews or soups that have a lot of liquid.

Here’s a terrific sweet potato recipe… enjoy!