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Haldi / Turmeric

Haldi/turmeric is a perennial rhizomatous herb that belongs to the zingerberaceae family that includes cardamom, ginger and galangal. It has originated in India around 6000 years as per documented history but is now cultivated across the tropical and sub tropical region around the world. India since ancient times and even today also is the largest cultivator and exporter of turmeric in the world, there are around 50 different species grown in India. It has been used in Ayurveda since eons as essential ingredient in preparation of medicines and treatment for multiple ailments as known for healing properties. Is known as haridra in Ayurveda which means used by Vishnu. The botanical name curcuma longa is derived from Sanskrit kunkuma that refers to both saffron and turmeric. In Latin it goes by the name Terra Meritta that means sacred soil or meritorious earth though turmeric derived from Middle English word turmeryte or tarmaret. The most powerful spice gets it healing qualities and colour yellow from the chemical compound curcuminoids, famously known as curcumin. It is the most active ingredient in the turmeric along with oils like turmerone, atlantone, zingiberene, etc, etc. Black pepper enhances the absorption of curcumin the main compound in turmeric, hence both should ideally be consumed together for better efficacy. Since ancient times it is used as a condiment, herb, textile dye, aromatic stimulants, medicine, perfumes, etc, etc in India and across the Asian continent. Modern medicine is finally recognising it’s importance in last two decades only on account of which its usage has gone beyond the home kitchen. Is used in cafes, supplements, alternative to medicines for certain ailments, etc, etc.

Benefits of Haldi

•  Turmeric aids in digestion as it reduces symptoms of bloating and gas.
•  Helps and gives relief from joint pain, arthritis, rheumatoid arthritis as curcumin is known for its anti-inflammatory properties.
•  Haldi has anti-carcinogenic and anti-mutagenic qualities and regular intake can reduce onset of diseases like tumours, cancer, etc.
•  Regular Intake of haldi helps maintain blood sugar, hence controls diabetes and insulin resistance.
•  Haldi is a very strong anti-oxidant thus regular consumption increases the antioxidant capacity and it helps delay aging and fight age related chronic diseases.
•  Curcumin boasts brain derived neurotrophic factor linked to improved brain function and aids against depression, anxiety and prevention of Alzheimer’s.
•  Turmeric Is known for its anti-bacterial and anti-viral qualities thus helps in treating UTI, cough & cold, fever, boosting immunity, etc, etc
•  Haldi acts as blood thinner and purifier thus eliminating parasites, toxins and worms from the blood, it is an emmenagogue that which stimulates blood flow.
•  Turmeric can heal and cure injuries, serious infections, ringworms, etc, etc as it has antiseptic and anti-fungal properties.
•  Curcumin in turmeric is known for lowering risk of heart disease as it is anti-inflammatory, anti-oxidant and an emmenagogue.

Why Svaguna

Our haldi comes from our food forest Vivavan situated in Amarwara in Madhya Pradesh or else from Purnea district in Bihar. We cultivate and harvest our haldi through the year to ensure fresh supply of the root haldi and its derivative all year round. We follow the traditional method of drying and converting our haldi to powdered form thus ensuring all the essential oils are retained and high curcumin levels in our haldi. Our haldi is sun dried in various phases and the process takes around 20 to 25 days to convert root haldi to powdered form, we don’t polish our haldi during the process. We let the root be in the soil for around 18 to 24 months thus enhancing the potency of the root. We cultivate either RajenderSonior Lakadong variety of haldi in all our food forest. Our haldi is extremely fragrant with deep colour and one can use just half in comparison to any other haldi as it is high in potency.


•  Haldi is known to create heat in the body and excessive consumption can cause inflammation in stomach and leading to upset stomach with abdominal pain, cramps, nausea, diarrhea or dizziness.
•  Some individuals can be allergic to certain chemicals in turmeric and consumption can lead to allergic reaction.
•  Excessive consumption of haldi can inhibit the absorption of iron, anyone with iron deficiency should be careful with their quantities of consumption as it can reduce iron absorption.
•  Excessive intake can lead to risk of developing kidney stones.

Best form to have:

•  Haldi can be used either fresh or dried or powdered form as a condiment in curries, vegetables, rice, etc.
•  Fresh haldi or else powdered haldi can be added to any chutneys which can be used as accompaniment to snacks, meals, etc.
•  Root haldi can be pickled and had as an accompaniment with meals.
• Can be boiled and had as a concoction with multiple spices or added to soups or smoothies.
•  Can be a replacement to tea or coffee and had as a drink anytime during the day either with milk or water.
•  One can use the paste or powder over injuries to cure the same faster as anti-fungal and anti-septic.
• Supplements of haldi can also be had in case one needs higher quantity of curcumin though natural form is the best.


•  Best is to consume haldi with black pepper as the piperine in it increases the absorption of compound curcumin by 200% which is the main ingredient that is known for its medicinal properties.
•  Turmeric is not be consumed as a medicine but just as nutritional or supplement food, it has to be taken in natural form in moderate quantities to attain health benefits.