US discovers a haldi alternative

It is heartening to observe that a quintessential Indian condiment, turmeric, is bringing colour to western tables. India tenaciously won a second battle of ‘haldighati’ in 1997 by getting a US patent on turmeric’s anti-inflammatory and healing properties cancelled by providing proof of its continuous use in India for centuries.

A couple of decades later, turmeric —thanks to its active chemical curcumin — has become a staple in trendy haunts as the panacea for everything from flu and depression to arthritis and cancer. While its “sunshine” colour is certainly attractive, the American propensity to put it in their infusions and lattes — spiced up further with cinnamon and vanilla — will strike many Indians as strange.

However, it being promoted as the ideal “after workout” drink dovetails nicely with the promotion of yoga. Coconut oil is another soft power ambassador, and may soon rival olive oil as the cooking medium of choice in certain circles. All this bodes well for India’s soft power initiative, especially as the popularity of turmeric and coconut oil has spread without any investment of time, effort or money. A recent study claiming turmeric is not really a “super spice” has not got much traction, so Prime Minister Narendra Modi may well find some familiar colours and flavours on the menu when he goes to the US this summer.