Ingredient profile
Haldi
Curcuma longa
Turmeric rhizome, a golden spice central to Ayurvedic tradition.
- Hindi
- हल्दी
- Sanskrit
- Haridra
- Family
- Zingiberaceae
- Part used
- rhizome
Traditional use
Haldi, or turmeric, is a leafy plant of the ginger family whose bright orange rhizome is dried and ground into the familiar golden spice.
In Ayurvedic tradition
Turmeric is one of the most widely used herbs in Ayurveda: for the skin, joints, digestion and overall wellbeing. It is used in cooking, in milk (haldi doodh) and in countless formulations.
Ayurvedic properties
- Rasa (taste): Bitter, pungent
- Guna (qualities): Light, dry
- Virya (potency): Heating
- Vipaka (post-digestive effect): Pungent
- Effect on the doshas: Balances all three doshas, especially kapha
How it is traditionally taken
Used daily in cooking, taken with warm milk, or in capsules, often with black pepper.
Safety notes
Concentrated forms may not suit everyone; speak to your doctor if you take blood-thinning medication or have gallbladder concerns. Use as directed on the product label. This profile is for general education and is not medical advice.
References
- Ayurvedic Pharmacopoeia of India (monograph: Haridra) pharmacopoeia