At once earthy and warm, turmeric (haldi) is a versatile spice and critical to most Indian dishes. A lot like ginger, fresh turmeric grows underground. I still remember our beloved family gardener (mali) in India digging it out for me where it grew in the backyard. The inside of the root is a deep orange-yellow, just like this powder. Raw, it can be pickled. Boiled, dried and powdered, it can be used in so many other ways. When cooking with it, always remember that a little goes a long way. Stir-fry it along with any vegetable including zucchini and cauliflower, use it to make mock egg salad with tofu, and pep up potatoes with it.
Try it in my morning mini cleanse: juice of 1 lemon, 1/2 teaspoon turmeric, and 2 cups boiling water. Drink it down every morning as I do on an empty stomach to clean out the liver and flush your system.
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