On Cultural Differences

Philippine cuisine is diverse, and the utilization of plants varies among different ethnolinguistic groups. Differences in usage result from various factors such as preferences. Take turmeric (𝘊𝘶𝘳𝘤𝘶𝘮𝘢 𝘭𝘰𝘯𝘨𝘢) as an example.

Here, it shows an eatery with traditional Meranao dishes. It is evident that the turmeric (or kalawag in the local language) rhizome, or underground stem, is heavily used in Meranao cuisine. They use either the fresh or powdered form to flavor their dishes and give them a bright yellow color. Turmeric is used in kuning (yellow spiced rice) and piaparan. Meranao have an affinity for strong flavors; thus, chilies are well-utilized in their cuisine, along with sakurab, a type of allium similar to common shallots but with a stronger aroma and taste.

On the other hand, this photo is from a public market in Leyte. If you observe, the rhizome is almost absent due to the preference for turmeric leaves (dulaw) by Leyteños and Samarnons. According to locals, they prefer the leaves because they have a milder flavor. In the region, turmeric leaves are used in soups, ginataan, as a wrapper for fish, or added to concoctions for hangovers and new mothers. Dr. Ed Alegre articulated this, pointing out that the Waray taste is mild. This is evident in other dishes such as tinola, which uses only a few pieces of batwan, or in lawot-lawot, which only uses one herb, sangig, or local lemon basil.