Sindhu Swaad Pure Haldi Powder
100% turmeric · Min. 4.5% curcumin · Lab tested every batch
Tax included.
🚚 Ships in 24–48 hours · Delivered in 3–6 days · Cash on Delivery available
“Sabzi mein daalte hi natural peela rang aur halki si mitti wali khushboo. Bazaar wale haldi mein bas rang hota tha, smell nahi. Ye alag hai.”
Turmeric (Curcuma longa) 100%. Nothing else: no starch, rice flour, chalk, metanil yellow, lead chromate, artificial colour or preservatives.
Add 1/4 to 1/2 tsp to hot oil or ghee at the tempering for sabzi and dal. For haldi doodh, stir 1/2 tsp into warm milk with a pinch of black pepper. A little goes a long way.
Keep the zip-lock sealed, away from sunlight and steam. Always use a dry spoon, because moisture causes clumping. Best before: see pouch.
Free shipping on all orders across India. Ships in 24–48 hours and is delivered in 3–6 days. Cash on Delivery available on all orders.
One ingredient. Nothing else.
What's in the pouch, and what isn't
Curcuma longa root, sun-dried and stone-ground. Min. 4.5% curcumin, lab tested every batch.
Root to powder
How every batch is made
Select
Farm-selected, high-curcumin turmeric roots.
Sun-dry
Washed, cleaned and dried in the sun until they snap.
Stone-grind
Ground slowly on stone in small batches, so the natural oils and aroma stay in.
Test & seal
Every batch is lab tested for curcumin and adulterants, then sealed in a zip-lock pouch.
Try the water test at home
Takes 2 minutes
Take a glass of water
Plain room-temperature water in a clear glass.
Add 1 tsp haldi
Sprinkle it on top. Don't stir.
Wait and watch
Leave it for 2 minutes and look at the water.
The powder settles at the bottom and the water stays light yellow.
The water turns a strong, bright yellow as added colour dissolves.
Based on the FSSAI home test for turmeric powder.
How to use it
A pinch colours the whole pot
Sabzi & dal
Add to hot oil or ghee at the tempering, before the vegetables or dal go in.
Haldi doodh
Stir into a glass of warm milk with a pinch of black pepper.
Marinades
Mix with curd and ginger-garlic paste for paneer, chicken or fish.
Rice & pulao
Add to the boiling water for golden rice.
COOKING TIP: Cook haldi in a little oil or ghee, or add a pinch of black pepper, to bring out its full colour and flavour.
Sindhu Swaad vs ordinary haldi
| Sindhu Swaad Haldi Powder | Ordinary loose haldi | |
|---|---|---|
| Ingredients | 100% turmeric root | Can contain starch, rice flour or chalk |
| Curcumin | Min. 4.5%, lab tested every batch | Often low and never tested |
| Colour | Natural golden tone from the root | Bright yellow that may come from dyes like metanil yellow |
| Lead chromate | None | Sometimes added for colour |
| Process | Sun-dried, slow stone-ground in small batches | High-speed bulk grinding |
| Aroma | Earthy and fresh | Pale and dusty |
LAB TESTED SPICES
GET THE SPICES THAT YOUR FAMILY DESERVES
Related products
FREQUENTLY ASKED QUESTIONS
Yes. The only ingredient is turmeric root (Curcuma longa). There's no starch, rice flour, chalk, dye or preservative in it.
Minimum 4.5%. Curcumin is what gives haldi its deep colour and earthy taste, and we check it in every batch before packing.
Sprinkle 1 tsp on a glass of water and wait 2 minutes without stirring. Pure haldi settles at the bottom and leaves the water light yellow. Haldi with added colour turns the water bright yellow.
Our colour comes only from the root, so it's a natural golden tone. Very bright yellow market haldi often gets its colour from added dyes. Natural colour can also vary a little from harvest to harvest.
1/4 to 1/2 tsp is enough for a sabzi or dal that serves 4. It's strong, so start with less.
Yes, Cash on Delivery is available on all orders, and shipping is free all over India. You can also pay by UPI or card with Buy Now.
Yes. Every batch is lab tested before it's packed, which is why the "Lab Tested" mark appears on each pouch. We check for purity and adulteration so what reaches your kitchen is exactly what's on the label — nothing added, nothing substituted.
Grinding in small quantities keeps the temperature low and locks in the natural oils that carry a spice's aroma and flavour. Large-scale, high-speed grinding heats the spice and drives those oils off. Small batches also mean each lot moves quickly from our grinding unit to you, so it reaches you fresher.
Keep the pouch sealed using its zip-lock, and store it in a cool, dry place away from direct sunlight and steam. Always use a dry spoon — moisture is the main cause of clumping. Refer to the best-before date printed on the pack; for the fullest aroma, we recommend finishing a 100 g pouch within a few months of opening.
The 100 g pouch is the one to try first. If you cook with haldi every day, the 250 g pouch costs less per gram, and the pack of 4 gives you four separately sealed 100 g pouches.
