Haldi is the Hindi word for turmeric (Curcuma longa), in Dutch kurkuma or geelwortel. It is a dried, ground root that gives dal, rice and curries their yellow colour and a lightly earthy flavour.
How do you use haldi?
A quarter to half a teaspoon per pan of dal or curry is enough. Add haldi to the dal cooking water or briefly to hot oil; too much makes a dish bitter.
How do you avoid turmeric stains?
Turmeric stains plastic, wood and fabric. Use a metal spoon, wipe spills straight away and rinse containers quickly.
Frequently asked questions
- Is haldi the same as curry powder?
- No. Turmeric is one spice; curry powder is a blend that contains turmeric.
- Can I use fresh turmeric?
- Yes. Grate about 2 cm of fresh root for a teaspoon of dried haldi.