so, if i truly must boil AND in an alkaline .... WHAT?

just baking soda or what would I buy?

what about this?
http://www.nytimes.com/2010/09/15/dining/15curious.html?_r=0

"Baking soda is sodium bicarbonate, which already includes one proton and so has a limited ability to take up more. But if you heat baking soda, its molecules react with one another to give off water and carbon dioxide and form solid sodium carbonate, which is proton-free.

Just spread a layer of soda on a foil-covered baking sheet and bake it at 250 to 300 degrees for an hour. You’ll lose about a third of the soda’s weight in water and carbon dioxide, but you gain a stronger alkali. Keep baked soda in a tightly sealed jar to prevent it from absorbing moisture from the air. And avoid touching or spilling it. It’s not lye, but it’s strong enough to irritate."

OK, so How much of this would I put in my boiling water?
AND why do many people just say boil AND don't even mention the alkaline....?

Secret Santa:

in response to "the benefits of curing"

*Reduction of drying time - I have a dehydrator and don't mind setting it on low temp for 12 hours.
*More even colour distribution throughout the rhizome - I want the natural color and don't need to package it up and ship it off, so 8 months later it does not need to be still glowing in a bag over seas.
I'm gonna make it and use it that week.
*A more attractive (not wrinkled) product that is easier to polish - not trying to make an impressive package for industry. I want a gourmet organic experience that will be used in a week or so.
*Sterilisation of the rhizomes before drying.- ok, is the sterilization to keep me from getting sick? or is it the kind that weakens the medicinal/flavor value?

I'm sorry for pressing the issue so viciously , yet I am looking for a definitive answer and I want to know if these people who are just slicing and drying are:
A. getting less or more flavor
B. getting less or more medicinal value
C. is medicinal value diminished when you go for chef and flavor value.


and to PHIL [Chaa006]
if it is PH sensitive, then what you are saying is that ONLY after boiling is when the aroma and flavor come out? and that the circumin pigment is the way it is raw?
so must we really put lime in it when we boil?

AND

what if I do both?
like a blend?
one half boiled and one half fresh sliced and powdered mixed in together?

Thank you for that phil.

I must say the bulk industrial references and lack of WHY still make me wonder....

If my goal is to create the most fresh and gourmet quality of powder turmeric on the planet then I must know WHY.

Is it to release a something or other ?

Is it because it would be too bitter?

I see some people online saying both ways, like a woman from nepal says they just slice, dry and powder.

I want to understand once and for all the strength and medicinal beauty of this root so that I can honor its inner strength in my powder...

Thank you for the replies!

fresh turmeric, do you really have to boil it before dehydrating and grinding it into a powder??
what is the reason for boiling it for 30 mins....??

I want to make my curry sauce as fresh as possible and make my own curry powder. (kari podi)

I know that turmeric has medicinal value to it and I DONT want to weaken it by cooking (until the actual moment of cooking the dish) if it is not necessary ....

So, what do real indian chefs do?
what do real indian grandmas do?

and WHY is the reason for boiling first if I truly must...?