Viand Haldi: Organic Turmeric Powder (Oil-Retained)
Bring pantry-fresh Haldi to your kitchen. Viand Haldi is crafted from carefully selected turmeric rhizomes that are sun or low-heat dried and then gently milled to produce a fine powder that still holds the root’s natural volatile oils. The result is a turmeric powder that smells alive, colours dishes beautifully and delivers a fuller, warmer flavour than aggressively heated powders.
On the nose you’ll notice an earthy-warm base with a bright, slightly peppery-citrus lift from retained oils. On the palate it’s smooth and slightly pungent, with a long warm finish. The texture is ultra-fine and disperses evenly, excellent for golden milk, dal, curries, marinades and baking. Use it for culinary purposes or in home beauty rituals (face masks, scrubs), always patch-test skin applications.
No oils added, no liquid products; this is a powdered turmeric intentionally processed to keep the plant’s natural aroma and colour.
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Description
Culinary uses & Quick recipes
- Golden Milk: ½-1 tsp Viand Haldi + warm milk (or plant milk) + pinch black pepper + honey.
- Turmeric Rice: Toast ½ tsp with oil before adding rice; bright colour, subtle warmth.
- Curries & Dal: Add early for integrated colour; finish with a pinch for brightness.
- Marinades: Mix with yogurt, lemon, garlic and spices for vibrant marinades.
- Baking & Smoothies: ¼-½ tsp in smoothies; replace a portion of sugar in baking for colour and warmth (reduce liquids slightly).
Beauty & DIY
- Face mask: 1 tsp Haldi + 2 tsp yogurt + ½ tsp honey (patch test first).
- Brightening scrub: Mix with gram flour and oil for an exfoliant.
- Natural dyeing: Use for fabric or craft dyeing (test first; turmeric stains).
Storage & Shelf life
- Store in an airtight, resealable pouch or jar away from heat and direct sunlight.
- Best before: 12–24 months from pack date depending on packaging & storage.
- Freshness indicators: colour intensity and aroma when both fade, potency is reduced.
