The golden yellow Kandhamal haldi, named after the district where it is produced, is creating ripples in the world of spices. The spice has made its way to shelves across the United States, several countries in Europe, including Germany and Netherlands, besides Japan because of its organic value. It smells just right, lasts longer and only a pinch adds the colour and the flavour to the food. And it is of course devoid of toxic elements and chemicals
The curcumic content in it is claimed to be the highest in the country, to be recognised soon by the Union Control of Holland, a certifying agency engaged to certify its purity.
This Turmeric powder is made by dry grinding of mature turmeric rhizomes (underground stems). The use of turmeric for coloring and flavoring food, for cosmetic purposes and for medicinal properties dates back to the ancient Vedic culture of India. Used in almost all Indian curries, this spice has almost no calories (1 tablespoon = 24 calories) and zero cholesterol. It is rich in dietary fiber, iron, potassium, magnesium and vitamin B6.