Originally from Satara, our turmeric seed has been with us since 2018. Around 2022, we tested our haldi to find the curcumin level had strengthened to 5.4 percent. We say strengthened, without having tested the baseline, but, the look and feel started to change over the years with us. What was once yellow, started to deepen in colour and aroma. In the monsoon of 2025, we sowed another crop of haldi. This is our first small harvest. It is incredible! Just while milling, we had all of the attention of fellow farmers present. Haldi is medicine. And that's what we're growing. 
 
Background: At the farm, haldi grows in the understory of our mango trees, sharing in a symbiotic relationship with the ecosystem. It's left in the soil to fully mature post monsoon. Once harvested, turmeric roots are washed, chopped, sun dried over the period of about a fortnight. Market practices skin and boil the root before drying to ensure shelf life for retail convenience. We dry with skin which holds important nutrients in any food, and without boiling, ensuring nutrition isn't lost with heat. We harvest in small batches and pound fresh, ensuring what you receive from us is medicine. 
 
Turmeric is known for its lengthy list of health benefits, especially building immunity. Consume it daily, whether it's a haldi latte, morning shot, or added in your food. Be sure to add a pinch of black pepper (piperine) to help it be absorbed by the body.
 
STORE: Cool and Dry
 
RECIPE: Add a spoonful of haldi powder and moringa powder to a cup of warm milk, with a sprinkle of black pepper and a dash of honey.