Kali Haldi (Black Turmeric Powder) – Meghalaya Origin | 50g Glass Jar

What it actually is

• Curcuma caesia is a separate species from yellow turmeric, not a variant of it
• Bluish-black rhizome, sharp camphorous aroma nothing like haldi
• Found only in pockets of eastern and northeastern India
• Not farmed at scale — grown and gathered in small quantities in Meghalaya
• Long held in high regard in the traditional practice of that region

What it’s like

• Camphorous, slightly bitter, resinous, warming — closer to a wood than a root
• The powder is a deep greyish-blue-black
• Most people use it a quarter teaspoon at a time

How we handle it

• Stone-ground at low RPM
• Stainless steel contact surfaces — no iron pickup, no heat damage to the volatile oils
• Packed in glass, because you’ll keep this for months

How to use it

• A quarter teaspoon in warm milk with honey
• A pinch in kadha, with saunth and kali mirch
• Sparingly in cooking, for earthy camphorous depth — start smaller than you think