EPICURIOUS: SUNSHINE IN MY KITCHEN
Yellow and almost as essential as the sun, turmeric is the soul of every South Asian pantry. We love our haldi (turmeric), and even the immigrant second-generation South Asian kids know the status of haldi in a desi kitchen, and that says a lot.
What is haldi, and why do we love it so?
Haldi has been a popular and much-loved ingredient of the subcontinent for over 4,500 years, and though it has picked up steam in the West recently, being termed the ‘miracle spice’, Easterners have known and appreciated its magic for eons, hence no surprise here.
Turmeric is a power herb not only for adding flavour and colour to curries but also for fighting disease
Analyses of utensils found near eastern Punjab uncovered residue from turmeric dating back almost 4,500 years. It was around 500 BCE, the later Vedic period, when turmeric took the stage as an integral ingredient of the ancient practice of medicine called Ayurvedic.
Inhaling fumes from burning turmeric was said to alleviate congestion; turmeric juice aided with the healing of wounds and bruises; and turmeric paste was applied to all sorts of skin conditions, from smallpox and chickenpox to blemishes and shingles. Ayurvedic literature contains over 100 different terms for turmeric, including jayanti, meaning ‘one who is victorious over diseases,’ and matrimanika, meaning ‘as beautiful as moonlight.’ It is said that the long-term use of haldi prevents one from the onset of Alzheimer’s. How scientifically true or proven that is, is yet to be determined, but statistics say that the occurrence of Alzheimer’s in the subcontinent is not as rampant as it is in some parts of the Western world.
We South Asians use at least a chutki (pinch) of haldi in almost everything we cook, from vegetables, daal (lentils), grains, snacks to all meats curries and kebabs. However, the exact amount of haldi we use is an instinctively cultural thing. Call me a haldi snob — and you may — but truth be told, the yellow spice condiment necessary to make desi curries is easy to procure but the delicate nuances of haldi in desi cookery is best understood in the term ‘andaaza’ (approximation), and exercised to perfection in the desi kitchen by moms and khansamas (cooks).