Does it look basically like ginger root, but with a more orange tinge to it? I was up at the Asian market today, and I saw 2 different kinds of roots. One was galanga, and it was pretty recognizable by the rings or layers I could see on the root. Another looked very much like ginger, but perhaps not quite as brown--but was not labelled.
And what's the best way of keeping the stuff around? With ginger, when I don't use all that I've bought, I drop the leftover in a jar of sherry I keep around, and periodically use the ginger from the sherry jar. Any drawbacks to doing that with turmeric?