Draft
The yellow in everything
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One spice quietly colours a lot of meals.
Turmeric (haldi) turns up across many kitchens and traditions. In everyday cooking it goes into dals, curries, rice, and pickles. It warms drinks like golden milk. For generations in India it has also had a place in Ayurveda and in wedding and welcome rituals.
How many of the dishes you already eat have a little of it in them?
What you'll need
- Turmeric, ground or fresh
- A dish you cook often
- A pinch of curiosity
Method
Pick one simple thing you cook, a pot of rice, a dal, some vegetables, or a warm cup of milk.
Add a small pinch of turmeric early in the cooking, where it has time to bloom in the warmth.
Try it across a week of meals, and notice where turmeric fits and where it doesn't, and how its colour and earthy note settle into each dish.