Very few Indian foods go without Haldi or turmeric. As for Bengali cuisine, if the food does not use turmeric, its name gets ‘Saada’ added to it, like Sada aalur torkari. Adding holud to food is like a primary thing.  Who remembers Maa, Kakima, Jethima or Thakuma cooking with stains of holud on their saris? Gota Haldi or whole turmeric is beneficial as this ensures you avoid any unhealthy adulteration. These are already sundried. All you have to do is bring them home and crush them. Now, you have your guro holud.

Area of Procurement

Birbhum

Specifications

Popular Dishes

Should we be exaggerating if we say “Everything”? Of course, no. You name it, and there will be turmeric in it. Except for plain rice and a few special items, turmeric is for everything. Add a pinch in the plain Pulao, and you have Basanti Pulao. From fish to alu bhaja, a pinch of turmeric brings the much-desired colour to the dish. However, beware of overusing it. Too much turmeric in any food will make it taste bitter. Apart from that, enjoy!