Premium
Turmeric
Haldi · The Golden Spice
हल्दी · Curcuma longa
- Origin:
- Erode (Tamil Nadu), Sangli (Maharashtra), Nizamabad (Telangana)
- Flavour:
- Earthy, mildly bitter, slightly peppery and musky
12000+ StudiesAlleppey GradeUSDA OrganicFSSAIExport
About Turmeric
The most studied spice in nutritional science — with over 12,000 peer-reviewed publications examining curcumin. Used in Ayurveda and Indian cooking for over 4,000 years. The Erode region of Tamil Nadu produces the world's finest high-curcumin Alleppey turmeric. India is the world's largest producer, consumer and exporter.
Health Benefits
- Curcumin is one of the most powerful natural anti-inflammatory compounds ever studied
- Shown to cross the blood-brain barrier and reduce amyloid plaques in Alzheimer's research
- Antioxidant that directly neutralises free radicals and boosts the body's own antioxidant enzymes
- Reduces joint pain in osteoarthritis as effectively as ibuprofen in some clinical trials
Culinary & Industrial Uses
- Golden colour and earthy flavour of virtually all Indian curry preparations
- Golden milk (haldi doodh) — traditional Ayurvedic immunity drink
- Turmeric latte — the fastest growing wellness drink category globally
- Natural yellow food colouring E100 — globally approved and widely used
Processing & Grades
Rhizomes boiled, dried and polished to brilliant orange-yellow. Graded by curcumin content: Alleppey grade (3–5% curcumin), Madras grade (1–3%). HPLC-tested curcumin content on every single batch.
