Stand-up pouch
Turmeric (Haldi) Powder
₹45
Free shipping on orders of ₹499 or more
Earthy, golden haldi powder that gives dal, sabzi and curries their warm colour and a gentle, slightly bitter depth.
- Packaging
- Stand-up pouch
- Availability
- In stock
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Turmeric (Haldi) Powder
- Net quantity
- 100g
- MRP
- ₹45 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- Turmeric Powder
- Allergen information
- Packed in a facility that also processes various spices, tree nuts & dry fruits. May contain traces of other nuts, dry fruits and spices.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Turmeric (Haldi) Powder is ground dried turmeric root with an earthy, gently bitter flavour and a deep golden colour. In Indian cooking it is the quiet base note: a pinch in the masala sets the colour of the whole dish and gives it a warm, rounded background.
Use it in dal tadka, khichdi, aloo gobi, bhindi, rajma and chole, in chicken, egg and fish curries, in pickles, and in marinades for fish fry or paneer tikka. Stirred into hot milk with a little sugar, it makes haldi doodh.
Tip: turmeric scorches quickly and turns bitter in very hot oil, so add it once the onions have softened or together with the tomatoes, and keep the flame at medium for the first few seconds.
- Best for
- Dal tadka, khichdi, aloo gobi, bhindi masala, rajma, chole, chicken curry, fish fry, pickles, haldi doodh
- How to use
Add 1/4 to 1/2 teaspoon per 500 g of vegetables, dal or meat, after the onions soften or together with the tomatoes, and cook it for a minute so the raw taste goes. For marinades, rub about 1/2 teaspoon per 500 g of fish, chicken or paneer along with salt and chilli. Go easy: too much turmeric makes a dish taste bitter.
