Pahadi Haldi, Kilmora

The Kilmora haldi is so fragrant that one smells it even before spotting where it might be stored. Its fragrance and high oil content is due to it being kept in the ground for a minimum of 3 years before it is harvested.

A natural antioxidant, anti-inflammatory spice that has a host of medicinal properties. Use it in your regular curries, make doodh haldi in winters, use it as a base for pickles and ferments, this beautiful ochre fragrant spice is versatile and lends itself to all preparations.