In cooking, the whole turmeric root is used to add flavor and color to a variety of dishes, such as curries, rice, soups, and stews. Its deep, earthy flavor makes it a key component in the preparation of spice blends like garam masala or curry powder. Additionally, the whole turmeric root can be grated and added to oils or vinegars to infuse them, or even used in the preparation of traditional beverages, such as golden milk, a drink made with turmeric, milk, and spices.

An interesting fact is that the whole turmeric root is used in some cultures to naturally dye foods, thanks to its powerful yellow pigment. In some countries, it is also used to make natural paints or dyes. Since it is a fresh root, its flavor is more vibrant and less earthy than the powdered version, allowing for more precise control over the intensity of flavor in dishes.