Treasures of Turmeric

To introduce participants to commonly-used spices, participants touched and smelled spice boxes that contained cinnamon sticks, star aniseed, clove, cumin, fennel, black pepper, cardamom, coriander, dried chilli, ginger, and turmeric. 

Focusing on turmeric, the facilitator explained:

• its different forms;
• its name in English, Tamil, and Malay; and 
• its various uses in food, prayers, and beauty products.

To familiarise participants with commonly-used spices and where turmeric can be found in everyday foods and cultural practices, participants went on a Spice Hunt in Little India. In small groups, participants completed the following tasks based on a worksheet given:

1. Identify spices in four mystery bottles only by smell, and either draw the appropriate spice on their answer sheet or bring back a sample. 
2. Take a photo of three types of food that use turmeric. 
3. Take a photo of non-food/drink uses of turmeric. 

After verifying the answers and photos for the three tasks at the end of the hunt, participants were given three pre-packaged spice mixes that are usually used in different cultures and were challenged to answer the following:

• Are the four mystery bottle spices present in the three pre-packaged spice mixes?
• Are there any spices that were common across the three pre-packaged spice mixes?
• What are the dishes that use each mix? 

This activity allowed participants to understand that there were some similarities in the use of spices in cooking by different groups of people despite cultural differences.

The facilitator distributed picture cards showing key events in the history of spice trade to each group and asked them to arrange the cards chronologically. During this activity, the facilitator encouraged the participants to discuss the value and usage of spices in different cultures.

The facilitator then connected the history of the spice trade to the local community site. Based on their exploration onsite earlier, participants identified and shared the daily uses of turmeric in the community. 

In small groups, participants shared the stories behind turmeric-related recipes from home. Then, in a big group, they compared and contrasted the ingredients in the dishes shared, the cooking methods, cultural background, and occasions during which the dishes are enjoyed. 

The facilitator then led a guessing game on the functions of turmeric. Each group was given signs for three functions: 

• Colouring
• Flavouring
• Eliminating germs and bad odours 

Based on images shown by the facilitator, groups that correctly guessed the function earned a point. This activity helped participants understand the cultural and health benefits of turmeric.

Before discovering the dishes they would make, participants were given a map, shopping list, and cash to buy the necessary ingredients. The facilitator checked their budget and ingredients before they were permitted to enter the kitchen.

Once inside the kitchen, participants received instructions from the chef on kitchen rules, four local dishes to cook (nasi briyani, otak-otak, ayam goreng berempah, and dhal), and the flow of preparing each dish. As they cooked collaboratively, the chef supervised as well as emphasised the functions of turmeric in each dish and the reasoning behind the cooking methods. 

After preparing and enjoying the four dishes, participants were challenged to create a new turmeric-based snack. The chef reviewed deep frying, sauteing, steaming, and boiling skills. Each group was given a mystery ingredient, a worksheet, and a choice of other ingredients to prepare the snack within 30 minutes. Then, each group presented their snack invention for a taste test by other groups.