The fresh turmeric in this dish adds not just an earthy, slightly bitter flavor but also a sunny yellow hue. Turmeric root is really a rhizome, and looks similar to ginger (a relative) when fresh. You can find it dried or ground, but if you use either of those in this adobo, the results will be too bitter; you really need to use fresh. Turmeric’s popularity—as an ingredient in health foods and juices thanks to its anti-inflammatory properties—means it is a lot easier to find fresh in the produce section of specialty supermarkets, or you can order it online. Like most adobos, this dish benefits from resting for a few hours or overnight so that the flavors intensify.