Dry Black Turmeric (Kali Haldi)
Black turmeric, is also known as Curcuma Caesia or Black Zedoary. It is cultivated 100% organically on our farm using ancient Vedic farming techniques to produce handmade herbs rich in natural nutrients. It is a perennial herb rhizome of the family Zingiberaceae.
Rhizome is tuberous with camphoraceous sweet odor, about 2–6 cm in diameter, the shape and size is often variable. It is sessile, laterally flattened and covered with adventitious roots, root scars and warts. It shows longitudinal circular wrinkles on the surface giving the look of nodal and intermodal zones to the rhizomes. It is fibrous with a strong camphor aroma are extremely bitter in taste as they are rich in alkaloids and are of immense therapeutic uses.
The surface of black turmeric rhizomes is usually covered in scars, root hairs, rings, and nodes, and they have an oval, knobby look with tapering to blunt ends. Moreover, it has dark brown, tan, or light beige skin that feels corky, rough, and tough. The flesh is most significant for its coloring, appearing in dark blue, light blue, cobalt blue, and blue-green tones.
This variety is considered to have enhanced medicinal and spiritual properties as compared to the regular variety. In ethno medicinal practices, the traditional healers use this for the treatment of various types of diseases.
- Water Test: Take a glass of water and add a small amount of black turmeric to it. Genuine black turmeric should sink to the bottom of the glass and not leave any color in the water. Adulterated black turmeric may float or leave a yellowish-orange color in the water.
- Vinegar Test: Add a small amount of black turmeric to a teaspoon of vinegar. The genuine black turmeric should not change color, whereas adulterated black turmeric may turn red or pink due to the presence of synthetic dyes.
- Lemon Juice Test: Add a small amount of black turmeric to a teaspoon of lemon juice. The genuine black turmeric should not change color, whereas adulterated black turmeric may turn yellow due to the presence of artificial color.
Research on the health benefits of black turmeric is still limited, but some studies have suggested that it may have potential benefits for human health. Here are some of the findings from recent studies:
- Anti-inflammatory properties: A study published in the Journal of Ethnopharmacology in 2014 found that black turmeric extract had significant anti-inflammatory effects in mice with acute inflammation. The study suggested that these effects were due to the presence of curcuminoids in black turmeric.
- Antioxidant activity: A study published in the journal Food Chemistry in 2015 found that black turmeric had higher antioxidant activity than regular turmeric. The study suggested that the antioxidant activity of black turmeric could be attributed to the presence of anthocyanins, which are plant pigments that have been linked to health benefits.
- Anti-microbial properties: A study published in the journal Microbial Pathogenesis in 2019 found that black turmeric extract had strong antimicrobial activity against several types of bacteria, including Staphylococcus aureus and Escherichia coli. The study suggested that black turmeric extract could be used as a natural alternative to conventional antibiotics.
- Liver health: A study published in the journal Food and Chemical Toxicology in 2013 found that black turmeric extract had protective effects against liver damage in rats. The study suggested that these effects were due to the presence of curcuminoids in black turmeric.
- Skin health: A study published in the Journal of Medicinal Plants Research in 2011 found that black turmeric extract had significant anti-inflammatory effects in mice with skin inflammation. The study suggested that these effects could be useful in the treatment of skin conditions such as eczema and psoriasis.
Overall, while research on black turmeric is still in its early stages, these studies suggest that it may have potential health benefits. However, more research is needed to fully understand its effects on human health. It's always a good idea to talk to your doctor before using black turmeric as a supplement.
Names in Different Languages
Names in Different Languages
Botanical name: Curcuma Caesia
English: Black Turmeric
Hindi: Kali Haldi
Bengali: Kalo Holud
Gujarati: Kalo Haldi
Kannada: Kappu Arishina
Kashmiri: Kruhun Lidar
Konkani: Halad, Ollod, Ollodi
Marathi: Kali Halad
Malayalam: Karutha Manjal
Oriya: Kale Haldi
Punjabi: Kali Haldhor, Kali Haldhar, Kali Haldi
Sindhi: Karo Halda
Tamil: Karuppu Manjal
Telugu: Nalla Pasupu
Assamese - Kali Halad
Best Ways to Consume
Best Ways to Consume
Black turmeric (Curcuma caesia) is a powerful medicinal herb that has been traditionally used in Ayurvedic and other traditional medicine practices in India and other parts of Asia. It is known for its anti-inflammatory, antioxidant, and anti-cancer properties. Here are some of the best ways to consume black turmeric:
- As a tea: Black turmeric tea is a popular way to consume this herb. To make the tea, grate or crush the black turmeric rhizome and boil it in water for 10-15 minutes. You can add honey or lemon for taste.
- As a supplement: Black turmeric supplements are available in the form of capsules or tablets. It is important to consult with a healthcare professional before taking any supplements to determine the appropriate dosage and ensure that it is safe for you.
- In cooking: Although black turmeric is not as commonly used in cooking as yellow turmeric, it can be added to dishes as a spice or flavoring agent. It is often used in rice dishes, curries, and pickles.
- As a paste: A paste made from black turmeric can be applied topically to treat skin problems like acne, eczema, and psoriasis. Mix black turmeric powder with water or coconut oil to make a paste and apply it to the affected area.
- In Ayurvedic preparations: Black turmeric is used in various Ayurvedic preparations like churna, avaleha, and ghrita. These preparations are used to treat a variety of ailments like respiratory problems, fever, and digestive disorders.
It is important to note that black turmeric should be consumed in moderation and under the guidance of a healthcare professional, especially if you are pregnant, breastfeeding, or have any underlying health conditions.
Q. What is the difference between Black Turmeric and Yellow Turmeric?
Black turmeric and yellow turmeric are two different types of turmeric that differ in appearance, chemical composition, and traditional uses. While yellow turmeric is more commonly used in cooking and is known for its bright yellow color and curcumin content, black turmeric is less commonly used in cooking and is known for its black color and curcuminoid content, and is used more often in traditional medicine practices.
Q. What is the nutritional content of Black Turmeric?
Black turmeric (Curcuma caesia) is a medicinal herb that is known for its anti-inflammatory, antioxidant, and anti-cancer properties. While black turmeric is not a significant source of macronutrients like protein, fat, and carbohydrates, it does contain a range of micronutrients and bioactive compounds that contribute to its health benefits. Here are some of the key nutrients and compounds found in black turmeric:
- Curcuminoids: Black turmeric contains curcuminoids, which are a group of bioactive compounds that have anti-inflammatory and antioxidant properties. The most abundant curcuminoid in black turmeric is curcumin, which is also found in yellow turmeric.
- Essential oils: Black turmeric contains essential oils, which are aromatic compounds that have medicinal properties. The essential oils in black turmeric include turmerone, atlantone, and zingiberene.
- Phenolic compounds: Black turmeric contains phenolic compounds, which are a group of bioactive compounds that have antioxidant properties. Phenolic compounds in black turmeric include caffeic acid, ferulic acid, and quercetin.
- Minerals: Black turmeric is a good source of minerals like calcium, iron, and potassium. These minerals are important for maintaining healthy bones, blood, and heart function.
- Vitamins: Black turmeric contains vitamins like vitamin C and vitamin E, which have antioxidant properties and are important for immune system function.
It's important to note that the nutritional content of black turmeric may vary depending on factors like the quality of the soil it's grown in, the harvesting methods used, and the processing methods used. Additionally, black turmeric is typically consumed in small amounts, so it may not contribute significantly to overall nutrient intake.
Q. Why is Black Turmeric considered sacred?
Black turmeric (Curcuma caesia) has been considered a sacred herb in India for centuries, particularly in Hinduism. Here are some of the reasons why:
- Religious significance: Black turmeric is considered sacred in Hinduism and is often used in religious ceremonies, rituals, and offerings to deities. It is believed to be associated with Lord Ganesha, who is worshipped as the remover of obstacles and the patron of arts and sciences.
- Medicinal properties: Black turmeric has been traditionally used in Ayurvedic and other traditional medicine practices in India and other parts of Asia for its medicinal properties. It is believed to have anti-inflammatory, antioxidant, and anti-cancer properties, and is used to treat a variety of ailments like respiratory problems, fever, and digestive disorders.
- Symbolism: Black turmeric is believed to symbolize purity, prosperity, and good luck. Its black color is considered to represent the goddess Kali, who is associated with power, destruction, and transformation.
- Cultural significance: Black turmeric is an important part of Indian culture and traditions. It is used in various cultural practices like weddings, festivals, and other celebrations.
In summary, black turmeric is considered a sacred herb in India due to its religious significance, medicinal properties, symbolism, and cultural significance. It is deeply rooted in Indian culture and traditions and is valued for its spiritual and healing properties.
Q. Why is black turmeric not well known?
Black turmeric (Curcuma caesia) is a type of turmeric that is less well-known compared to its more popular counterpart, yellow turmeric (Curcuma longa). There are several reasons why black turmeric is not as well-known as yellow turmeric:
- Availability: Black turmeric is not as widely available as yellow turmeric, which makes it less accessible to consumers. It is primarily grown in India, Indonesia, and Malaysia, and is not as commonly exported as yellow turmeric.
- Cost: Black turmeric is more expensive than yellow turmeric due to its lower availability and the fact that it is not as widely cultivated. This makes it less affordable for many consumers.
- Culinary use: Black turmeric is not as commonly used in cooking as yellow turmeric, which is a staple spice in many cuisines, particularly in Indian and Southeast Asian cuisine. Black turmeric is primarily used in traditional medicine practices in India and other parts of Asia.
- Lack of research: While black turmeric has been traditionally used in Ayurvedic and other traditional medicine practices in India and other parts of Asia for centuries, there is relatively little scientific research on its health benefits compared to yellow turmeric. As a result, it has not received as much attention from the scientific and medical communities.
- Marketing: Unlike yellow turmeric, which has been marketed extensively for its health benefits in recent years, black turmeric has not received as much attention from marketers or the media.
In summary, black turmeric is not as well-known as yellow turmeric due to its lower availability, higher cost, limited culinary use, lack of research, and marketing efforts.