Turmeric

Turmeric is sown just before the monsoon and grows slowly over 7–9 months beneath the soil. Once the leaves begin to yellow and fall, the rhizomes are harvested by hand, cleaned, boiled, and then sun-dried before being stone-ground into a fine powder.

Add a pinch to dals, curries, sabzis, or stir into warm milk for a soothing drink. Also used in pickles, spice blends, and home remedies. To maximize the health benefits of curcumin, consume with a dash of black pepper.

Turmeric contains curcumin—a natural anti-inflammatory and antioxidant compound. Used traditionally to support digestion, joint health, and immunity, it also holds potential for reducing oxidative stress and supporting overall resilience.

Keep in an airtight container, away from moisture.