IndianJadiBooti Kali Haldi - Narkachur - Nar Kachur- Nar Kachoor - Black Turmeric - Curcuma zerumbet

Kali Haldi (Black Turmeric) is used in Ayurvedic medicine as an antiseptic, anti-inflammatory and antispasmodic agent. It helps to reduce the pain and swelling of joints and is used for its anti-bacterial, antioxidant and cancer-fighting properties. Kali Haldi (black turmeric) is known to have special benefits. It improves circulation and relieves pain caused by poor circulation.

Kali Haldi is a natural ingredient with great medicinal properties. It is used for treating various diseases, especially skin and health related problems like cough, asthma and fever. Black turmeric is a member of the Ginger family and has been used as an Ayurvedic herb for centuries. It has a woody rhizome with a deep, chestnut hue and earthy flavour that lends itself perfectly to enhancing the spicy flavours in many Indian recipes. However, there is so much more to this ancient ingredient than its unique flavour alone.

Kali Haldi is one of the most important spices in Indian cuisine. Its leaves, roots and rhizomes are used in many Ayurvedic medicines with numerous benefits including those for treating skin diseases. Its warm and bitter taste improves digestion, keeps food from rotting inside, regulates menstruation and relieves gas and diarrhea. Kali haldi has been used in many Ayurvedic treatments since ancient times. It also comes in capsule form, and studies show its anti-inflammatory, antiseptic and wound healing benefits.

Kali Haldi is a member of the ginger family of 70 species of rhizomatous herbs. It is a deep, richly colored spice with abundant benefits - noticeably anti-aging, anti-inflammatory and anti-bacterial properties. Original Kali Haldi is widely used in many household kitchens, for its medicinal, cosmetic and culinary properties. It has been traditionally used to promote the healing process of wounds and cuts, improve digestion, strengthen the immune system, help in reducing inflammation, fight acne and heal boils.

Kali Haldi is a widely used spice in Indian food. It imparts a yellow colour and earthy, warm flavour to the food. Black turmeric produces a rhizome that lends a deep golden-yellow color to curry powders and other dishes. It’s also known as “mustard seed,” due to its taste, and has been used in India for hundreds of years as both food and medicine.

Black Turmeric is used in Indian cuisine as a spice, and has been shown to have anti-inflammatory and other health benefits. Original Kali Haldi is a much more complex spice than people give it credit for. It is an antioxidant, anti-inflammatory and can help improve digestion.

Other Names: Zarambad, E zhu, E shu, Long Zedoary, Zitwer, Narkachoor, Kali Haldi, Curcuma zerumbet Roxb, Puthupalashika, Narkachoor, Turmaric, Curcumin, Termaric, Karchoor, Narkachor, Haldhi, Narakachur

The roots have a characteristic black color and can be used dried as well as fresh. Black turmeric is used extensively in Indian cuisine as an ingredient for curries and meat recipes. It has anti-inflammatory properties, and it is often used for health benefiting Ayurvedic preparations. It is also used for dyeing cotton yarn and fabrics brownish-yellow color.

Kali Haldi is a perennial plant, which belongs to the Zingiberaceae family and has characteristic rhizomes. It is also known as Indian Turmeric or Black Turmeric because of its dark brown root and yellow-colored flowers. Turmeric is one of the most powerful anti-inflammatory spices. It’s also good for so much more, from supporting healthy joint function to promoting a healthy digestive system.