Processing (Farm to Product)
1. Farm Visit
Visiting farms specifically to identify, evaluate, and purchase mature turmeric rhizomes based on size, hardness, skin quality, and seasonal readiness.
2. Quality Check
Visual and tactile inspection of raw haldi to reject immature, damaged, or diseased rhizomes.
3. Procurement
Carefully Sourcing limited quantities based on quality, not volume. Our current processing capablity is 100 Kg in one batch.
4. Bring to Home
Transported Safely to Our home-based processing space without bulk storage or delay.
5. Rhizome Seperation
Each turmeric rhizome is manually separated to ensure uniform cleaning and steaming.
6. Prepare Batch for Cleaning
Rhizomes grouped batch-wise to maintain tracebility and process consistency.
7. Clean with fresh water
Multiple Washes using fresh water to remove soil and surface impurities— no chemicals.
8. Steam
Controlled steaming to cook the rhizomes evenly while preserving natural aroma and color,
9. Hybrid Drying (Sun + Hot Dryer at 55 degree Centigrade)
Traditional Sun-Drying in Day Supported by controlled drying in Night for uniform moisture reduction.
10. Stack Dried Batch
Fully Dried Rhizomes stacked for stablization before further processing.
11. First Level Pounding and Grinding
Dried Turmeric is pounded to break it down gently without overheating. After First Level Pounding, its gridned to fine consistency.
12. Sieveing
Sieving to achieve consistent texture while removing coarse particles naturally.
13. Natural Stabilization
Freshly ground turmeric powder is rested to release residual heat and stabilize aroma before final packing.
14. Packaging
Packed in Small batches under clean and controlled condition.
15. Stack Packed Product
Finished Packs Stored carefully, Away from Moisture, heat and Light.
16. Dispatch
Dispatch only after order confirmation — no long-term warehousing.
