About Haldi Powder
Haldi (Curcuma longa) is the root of a plant which is in the same family as Ginger. The flesh is a bright orange and dries to a deep yellow-orange color. Haldi adds the familiar color to most blended curry powders. This flowering perennial has been cultivated for over 2000 years in India, China and the Middle East. Haldi was worshipped in ancient times as one of the sun spices because of its yellow color. Haldi is used as both a dye and a digestive aid, in fact it has just recently been patented in the US as a topical disinfectant.
Haldi is one of the important and common spices for Indian Masala Blends along with coriander, cumin, pepper and a variety of other spices. Haldi can be used to flavor egg dishes, basting liquids, sauces, poultry, fish, beans and lentils.
No preparation necessary. Just add to recipe. Haldi is used as both a dye and a digestive aid. It is an essential ingredient in curry powder, and can also be used in vegetarian cooking, bean or lentil dishes, sauces, and mustard blends.