Herbs and spices

Ever since I began this trouble with being unable to breathe through my nose, oil pulling each morning has become near impossible and it feels like my day isn't complete yet.
:(
My throat somehow never got to being bad and for that I'm glad however I keep with the routine of warm salt water gargles every night, having eliminated my nightly teeth brushing, perhaps I can add turmeric to my gargles every now and then.
Twice a week I brush my teeth with turmeric too and add to that turmeric tea each morning, I might need more turmeric I think .
Talking of turmeric, this post uses a lot of that word, I've been meaning to buy fresh haldi rhizomes to add into curry bases but I think they're not as readily available here. In fact I know for a fact they aren't available here since turmeric isn't a common ingredient for Chinese cooking at all.

My latest trip to Borneo had me visiting their wet market and it blew me away to see mounds of fresh turmeric that was being sold there.
It's common to add a couple inches of fresh turmeric rhizome into Malay cuisine while making varied curries into their cooking base which includes a lot of curry leaves, lemongrass and shrimp paste and the end result tastes divine.
Pandan!
Now that's another flavour I have over the years come to love.
It's a leaf really, you can see them standing vivid green upright in a bucket in this pic and they've a sweet aroma that goes so well with desserts, beverages and even rice.
I have a good lot of dried Pandan leaves but not easy buying fresh ones here either.
Ah, sigh.