Haldi

Haldi, known in English as turmeric, refers to the dried rhizome of the plant Curcuma longa, a member of the ginger family. Native to South Asia, turmeric is now cultivated in tropical regions of India, Sri Lanka, Indonesia, and other countries. The rhizomes are boiled, dried, and ground to a bright yellow-orange powder that gives many dishes their characteristic color and aroma. The active polyphenol curcumin is responsible for much of the spice’s yellow pigment and is associated with anti-inflammatory and antioxidant properties, though most health benefits in humans remain the subject of ongoing research.

In cooking, haldi is a staple in Indian, Pakistani, Nepalese, Bangladeshi, and other South Asian cuisines. It adds flavor and color to curries, lentil dishes, rice, pickles, and sauces, and is sometimes used as a natural food dye in mayonnaise and mustards. In addition to culinary use, turmeric is used in traditional medicine systems such as Ayurveda and Unani for various ailments, and to support skin health; turmeric paste is applied to skin in some rituals and beauty regimens.

Outside food, haldi is used in cosmetics, textile dyeing, and religious ceremonies, including the ceremonial turmeric paste applied to the bride and groom in Indian weddings. Culturally, the bright yellow hue is associated with auspiciousness and prosperity.

Safety: turmeric is generally considered safe in standard culinary amounts. High doses may cause digestive upset or interact with certain medications, and turmeric can stain skin and fabrics. People with gallbladder disease or bile duct obstruction should use caution; consult a healthcare provider if pregnant, nursing, or taking medicines.