रोजनिशी · the journal
What we learn growing, boiling and grinding these staples — written down plainly. How things are made, what the labels mean, and the honest answer when a fashionable claim deserves one.
Know your food · 12 September 2026
A shared explainer on curcumin — the inflammatory pathways it has been studied against, why black pepper changes absorption, and how much is still an open question. Credited to its original author.
Know your food · 17 August 2026
Turmeric is one of the most adulterated spices in the market. Three simple kitchen checks that catch the common tricks — and what only a lab can tell you.
Know your food · 8 August 2026
Gur keeps what refining throws away — but it is still a sweetener. What genuinely changes when you swap, what does not, and how to substitute in real cooking.
Know your food · 30 July 2026
What curcumin actually is, what 6.5–8.5% means next to ordinary haldi, and what the 2024 GI tag protects — a plain guide to India's high-curcumin turmeric.
How it's made · 16 July 2026
From cane crusher to cooling tray in one afternoon — the traditional gur process, step by step, and the industrial shortcuts we refuse.
Farmer stories · 2 July 2026
The Kolhapur–Sangli belt has grown cane for generations. Here's why the Captain turned the family's fields over to turmeric — and why others are following.
Looking for things to cook instead? Therecipes pageis the practical half of this notebook.
