Before the mixer-grinder took over, there was the shil-nora. Every Bengali kitchen had one. Its stone surface stained yellow from the years Ma or Dida spent grinding sun-dried turmeric roots into a fine, golden powder. The room would fill with a warm, peppery aroma as the roots slowly broke down under her practised hands, releasing a fragrance that lingered long after the meal was over.

This Homemade Haldi Powder brings back that same tradition. It’s made in small batches from hand-picked turmeric roots, washed, sun-dried, and stone-ground, just like our mothers and grandmothers used to do. There are no shortcuts, no additives. Only care, patience, and the flavour of home.

This isn’t just spice. It’s the smell of Ma’s saree, the warmth of a healing haldi-bashonto bath, and the colour of every fish curry that made you close your eyes in joy.

Area of Procurement
Roots sourced from rural Bengal producers

Specifications

Popular Dish

Best paired with simple Bengali classics — a spoonful in dal, shutki, or macher jhol adds an old-world depth and aroma you won’t get elsewhere. Mix it with honey and ginger when you’re feeling under the weather, or rub it with salt and mustard oil onto vegetables for the perfect bhaja. This haldi isn’t just for cooking. It’s for that haldi-lebu mix Ma made when you had a cold, or the paste Dida applied before weddings — because tradition doesn’t just taste good, it heals too.