Haldi Powder | Shudh Masala

Fresh ground. Nothing else added.

Whole turmeric fingers, cleaned and ground in small batches, then packed the same week. No metanil yellow, no chalk, no starch filler — the golden colour you see is the haldi itself.

Why it tastes different

• Ground from whole fingers, not from stems or scrap — earthy aroma, not flat and dusty
• Made fresh in small batches, not stored for months before it reaches you
• 100% pure turmeric. No artificial colour, filler, preservative or anti-caking agent
• Deep golden colour that holds in the sabzi instead of turning pale
• Pure vegetarian · Jain-friendly · No onion, no garlic
• Naturally rich in curcumin — the same haldi our mothers cooked with

How to use it

• Sabzi & dal: ¼–½ tsp in the tadka — let it bloom in the oil for a few seconds before adding vegetables
• Kadhi, sambhar, chhole: stirred in while simmering for colour and depth
• Marinades: mixes smoothly into curd or besan, no gritty texture
• Haldi doodh: ¼ tsp in warm milk with a pinch of black pepper
• Go easy — too much turns the dish bitter rather than more yellow

Pack details

• Net weight: 200 g
• Ingredients: Turmeric (100%)
• Form: fine powder
• Storage: keep in an airtight jar, away from sunlight and moisture. Always use a dry spoon.
• Batch number and best-before date are printed on the pack

From our kitchen in Indore

Shudh Masala is made the way it is made at home — small quantities, clean ingredients. Packed at Sudama Nagar, Indore.