Adventures in Cooking: Nothing can substitute Turmeric

Majida Rashid

My mother poured her heart and soul into her cooking. She always bought whole spices instead of ground ones. After washing the spices she would dry them in the sun. Then she would take them to the spice bazaar of Abbottabad, Pakistan, and interview numerous shopkeepers before they could grind her treasure.

During one of her trips mother went from shop to shop and asked men, “Do you have a chaki to grind haldi, turmeric roots, only?”

Chaki is a pair of round grindstones.  The bottom one is shaped like a donut and the top one is a solid disk with a dowel-like handle jutting upwards.

Upon hearing “no” mother would walk away saying, “Haldi ground on chaki which has been used for other spices will adulterate its color and the resultant curry will not look nice like mine.”

Her message is so deeply etched in my brain because I don’t even look at curry powder. To me its yellow color is a disingenuous representation of real turmeric powder color. Curry powder also takes away the pleasure of mixing and matching the spices to create flavors of my liking. 

Turmeric became popular in America at the end of the 20th Century. Even scientists jumped on the bandwagon and touted its benefits. Turmeric tea and capsules started appearing in the markets.

Far eastern cultures have been using turmeric since 4,000 BC. Assyrian cuneiform scrolls dating back to 7th Century BC mentioned turmeric was used as an aromatic plant during King Ashurbanipal’s rule. King Merodach-Baladan II of Babylon had turmeric cultivated in his royal garden in the 8th Century BC. Early Egyptian medical texts known as Ebers papyrus has mentioned turmeric for healing wounds. Buddhist monks used turmeric to dye their robes.

In Pakistan turmeric is believed to reduce internal inflammation. A quarter teaspoon of turmeric powder mixed in a glass of warm milk is prepared for women after they have given birth and to people who have taken a fall without sustaining external injuries. When mixed with a little bit of honey and taken in between meals, it gets rid of early stages of sore throat and nagging cough. This amalgam coats the back of the throat so drinking liquid afterwards should be avoided. Turmeric is also used in home-made bridal facials. It makes the complexion smooth and blemish free.

I have witnessed turmeric powder used as a coagulant when put on cuts to stop the bleeding. A couple of times I cut my hand so deep that I couldn’t drive myself to a clinic due to bleeding. I put turmeric powder in the wound. The bleeding stopped shortly afterwards and there was no infection.

Turmeric or Curcuma longais is root-like stems that belong to the ginger family.  Fresh turmeric roots are considered an herb but when dried and ground it becomes a spice. 

No Pakistani curry is complete without turmeric powder. It’s important to use it in moderate amount so as not to overpower the flavor and color of other ingredients. Here is a chicken curry that can be served with rice or naan, salad and yogurt. 


Chicken Curry

Ingredients

1 1/2 -2 pounds chicken

1 medium onion, finely chopped

3-4 tablespoons cooking oil

2-3 medium tomatoes, finely chopped

2-4 garlic cloves, peeled and minced

1/2 spoon of ground ginger

1/4 teaspoon each of ground cumin and coriander seeds

1/4-1/2 teaspoon turmeric powder

A pinch of crushed dried red pepper to add flavor

Salt and pepper to taste

2-3 cups water

2-4 tablespoons chopped fresh coriander leaves

Directions

1. Wash the chicken and put it in a colander. 

2. Heat the oil over medium heat and sauté the onion until golden brown.

3. Add tomatoes, ginger, garlic along with the spices. 

4. Cook over low heat stirring frequently until the paste is almost dried.

5. Add the chicken and stir on medium high heat until it’s browned on all sides.

6. Add water and bring it to a boil.

7. Lower the heat, cover the pan and let it cook for 30-45 minutes, stirring occasionally.

8. Stir and sprinkle with chopped coriander.

9. Cover and let it cook over low heat for five minutes. 

Makes 3 – 4 servings.