Phoran's turmeric powder is made in small batches from whole turmeric roots sourced in India, then traditionally iron-ground. The lower-heat process helps protect the fresh turmeric aroma and vivid golden colour that make haldi essential to everyday cooking.
Why the process matters
High-heat machine milling: heat can dull the delicate aroma and colour of turmeric.
Phoran's traditional iron grinding: small-batch processing helps retain a fresher aroma and brighter golden colour.
Taste the difference in curry, dal, rice, marinades, sabzi, pickles, or a warm glass of haldi doodh.
How to use turmeric powder
Curry and dal: Add ½ tsp after the onion-tomato base cooks down, before adding liquid.
Rice and biryani: Add a pinch to the cooking water for golden, aromatic rice.
Marinades: Combine with chilli, ginger-garlic, and yoghurt for chicken, fish, or paneer.
Sabzi: Sprinkle ¼ tsp over vegetables mid-cook for colour and depth.
Haldi doodh: Stir ¼ tsp into warm milk with black pepper and honey.
How much to use
Turmeric adds colour and earthy depth rather than being the main flavour. Use about ½ tsp for a curry serving four. Too much can taste bitter and medicinal.
No artificial colours. No fillers. No additives. Origin: India. Shelf life: 12 months. Store airtight and away from light to protect the colour.
