Just this morning evidence of its presence, a yellow stain on the edge of the untainted white fingers of the can opener, a yellow stain, like nicotine – should I be quizzing it? Asking if it’s started smoking? Last night the kitchen was full of curried air, It wasn’t an active ingredient I added, but it came in a packet. Under normal circumstances, yes I would have my row of spices, lined up like soldiers waiting to fight at the front, either little bottles or plastic sachets, with the corners clipped just enough to allow the passage of single teaspoon at a time.

Fish Korma is a common one I do. I think there’s cummin and coriander [ground] too, some chilli flakes, maybe a real chilli – chopped. Careful to not get it on your fingers and foregetfully touch your eyes, because that has the kick of a hundred bull-ant stings, a thousand wasps with angry wings, it gets into your pores and stays for days sometimes. After I’ve roasted these in finest Gee, I add coconut milk and let it simmer away for hours or what seems like days.

Now Turmeric adds what I’d call a ‘dour’ flavour- occasionally its wound up on my fingers and out of curiosity I’ve taken a taste to see what it’s like and ‘dour’ is my conclusion – whereas the other members of the family are evident, Turmeric is not. I think it tames those other spices, call it the lion tamer of the spice world if you will, but yes it definitely brings it down a notch or two. And at the end when that fish has broiled for half an hour and you put it on the plate and your fork and knife scrape over flesh stained by the cancer of turmerics’ yellow power, along with the residue of oily Gee and the other spices, a Mexican hat dance takes place in my mouth. I need those slugs of neutral rice to cool things down, perhaps an ice cap of Yoghurt to allay the Aloo Mattah and some Naan bread to wipe the slate again – washed down with a crisp white chardonnay bought from the supermarket for 14.95 – 2003 vintage -Please! Yes all very nice – but last night was chicken tikka – I’ll save that fish for later, for another dinner somewhere back at home, when the floor boards are finally done.