Turmeric (Haldi)
Haldi or turmeric is a plant that is ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian and Middle Eastern cuisine, for dyeing, and to impart colour to mustard condiments. Its active ingredient is curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery flavour and a mustardy smell.

Turmeric grows wild in the forests of South and Southeast Asia. It is one of the key ingredients in many Asian dishes. Indian traditional medicine, called Ayurveda, has recommended turmeric in food for its potential medicinal value, which is a topic of active research

Turmeric makes a poor fabric dye, as it is not very light fast.

It is used in Pujas to make a form of Lord Ganesha. Ganesha, the remover of obstacles, is invoked at the beginning of almost any ceremony and a form of Ganesha for this purpose is made by mixing turmeric with water and forming it into a cone-like shape.

Haldi doodh (turmeric milk) is warm milk mixed with some turmeric powder. It is commonly used in India as a home remedy when someone is suffering from fever. Turmeric paste is often used in India as an antiseptic in open wounds, while chun-holud (turmeric with slaked lime) is used to stop bleeding as home remedies. It is also used as a de-tanning agent in India.

DNV Haldi Powder is sourced from Salem, Tamil Nadu.

Haldi Powder is available in variants of 50gms and 100gms at a store near you