Turmeric is trending. The It (spice)girl of the moment. Like me, turmeric originates from India/the sub-continent. Growing up, its ubiquitous bright yellow presence in Indian cuisine was unremarkable and yet, it was unthinkable to omit it in a recipe.

It was only as a freshman in college, during a microbiology course, I learned about its bactericidal properties and its role consequently in food preservation and cosmetics. Suddenly, I understood how significant a spice this was. That my ancestors had discerned its importance so long ago was remarkable.

I shall not expound on the many superpowers attributed to turmeric because all that info is out there on the Internet. I myself use it regularly in cooking. It is a vital ingredient in my go-to tonic whenever I need to fortify myself – a strong, hot infusion of turmeric and fresh ginger. An ancient remedy but oh so au courant. Ha, I’m trendy by default.

Because of its brilliant hue, turmeric is easily adulterated. It therefore pays to be cautious about where one obtains it. Additionally, look for organically grown sources.

On my visit to the Mukta Jivan Orphanage this past Christmas day, I was given a bag of turmeric root. The rhizomes had been cleaned, boiled and dried. What remained was the grinding and sifting. At MJ, turmeric and all other produce are grown organically. It is for their own consumption and not commercial distribution.

I brought the bag of innocuous looking bits of dried roots to my father’s cook/culinary wizard Indira. She knew exactly what to do. Over the span of a morning, she ground up the roots, sifted carefully and produced a sizable bowl of vivid gold powder along with a pair of deeply stained hands. The aroma of turmeric is not overpowering but it is distinct. Such an amazing sight.

Whilst in Mumbai, I had the opportunity to visit a gated community of sorts. Located a couple of hours away from the city, it is a development of homes designed to be either second homes or retirement residences for the upper middle-class. This is a growing trend. Little oases in the midst of rugged, rural terrain. As contrived as they are, they are quite lovely once you’re inside those high walls. Attractive, large homes surrounded by well designed, well maintained lush greenery. An escape for the harried city dweller at many levels.

The one I visited is mindful of the environment and applies only organic methods. Water for the plants comes from a rain catchment. All the produce from the large, enclosed vegetable garden and the assorted orchards ( papaya, banana, almonds etc.,) are shared by the residents. I think this could be a good blueprint for communities everywhere and all new developments ought to incorporate such a plan. At a time when families are pressed for time and find it hard to fit in all the responsibilities of keeping a vegetable garden, shared or allotment gardens would be ideal. It will no doubt foster a feeling of fellowship with others, as a result of sharing common philosophies, practices and produce. Children will learn about where their food comes from and enjoy the benefits of nature and an active community.

I wished I’d had more time to engage with the gardeners and learn further about their methods, challenges and such. Next time I will.

Back home in New York, I’m facing the reality of January. Cold and more cold. Possibility of snow later in the week. To bolster my spirits, the hyacinth bulbs cooling in the refrigerator since October’18, have been potted up. Watching the bulbs grow and anticipating the fragrant flowers will keep me in a positive state of mind. One cannot ask for more.