Açaí.
Kale.
Seaweed.
Blueberries.
Moringa.
Turmeric.
Why that listing?
One word, dear reader. One single word explains them.
Superfood.
We live in crazy times. We have never had it so good. Ever. There is abundance of staples and pulses and milk and sugar and everything that one could ask for. We live longer and healthier lives than ever before. Yet, we are always in the search for the magical elixir that will give us long and healthy lives, as if life now is shitty. "We consume them like magic pills, as penance for our burger and fries we eat a handful of mystical berries or drink a green juice and keep our fingers crossed."
That search for the elixir means we have superfood de jour.
No, this post is not about any health value of any damn superfood.
But, this is about a superfood that is found in any kitchen in India: Turmeric.
When we were kids, there were plenty of reasons for us to need some kind of medical attention, as kids always are anywhere in the world. Turmeric was there as a trusted medicine dispensed by the apothecary, who was either mother or the grandmother. A bruise? Apply turmeric. Fever and cough? Drink warm milk with turmeric and pepper. (Click here, if you are interested) It is a surprise that the subcontinent is not full of yellow-skinned people from all that turmeric!
Turmeric. What I didn't know until now is this: Turmeric is now grown in Nicaragua too in order to meet the rapidly increasing demand in the US for this superfood. In Nicaragua!
 |
| Source |
Sooner or later, the turmeric fad in the US will fade away and be replaced with some other superfood. But, not in the kitchens across India.
No comments:
Post a Comment