Haridra, one of the names in Sanskrit or manjal as known in South India, commonly called haldi is the King of spices in the Indian kitchens since 5000 to 6000 years because of it curative properties, culinary properties & colour. It is the rhizomes (natural root) that is known for its medicinal properties, the main component of the rhizome is oil containing turmerone & curcuminoids. The active compound curcumin in haldi is anti-oxidant, anti-carcinogenic, powerful anti-inflammatory, anti-cancer, anti-bacterial, anti-microbial, anti-spetic, etc. Our haldi pickle is made from the natural root, we pickle the root so that we can consume haldi in its natural and raw form to enable one to get the maximum benefits from the spice. We use the recipe that is passed in our homes since generations to store the haridra in its raw form for the year. Mustard seeds and lemon juice is used to ferment the haldi with some spices like rock salt, red chilly powder, fennel seeds, bishop seeds and fenugreek seed to give it the right taste. As per Ayurvedic practices, its medicinal properties helps in internal healing, immunity strengthening, curing wounds, respiratory condition, liver ailments, sinusitis, rheumatism, diabetes, etc.
Natural haldi pickle is made from natural haldi cultivated on our natural food forest Vivavan in Madhya Pradesh and Bihar. We make them in North Indian style with zero oil and minimalistic ingredients are added for the flavour and taste. It is in pure form helping retain the aroma, flavour and the taste of the haldi and other ingredients and is full of health benefits. Most spices are sourced from our natural food forest Vivavan.
One should refrigerate the pickle when one wants the souring process to stop as otherwise it will continue with fermenting process.