Wai, Maharashtra
From our farm to our kitchen.Now to yours.
Meghana Organics began on our parents' farm in Wai, Maharashtra, with the haldi we cook with at home every day.
SHOP TURMERIC POWDER
- Wai, Maharashtra
- Family farm
- Shade-dried
- Stone-ground
- Nothing added
Our story
Our parents' farm
Our turmeric grows on our parents' farm in Wai, in Maharashtra's Satara district.
Our kitchen
It's the haldi we cook with at home, every single day.
Your kitchen
Now we have started Meghana Organics to share that same haldi with you.
Grown in Wai, below the Sahyadri hills
Wai is a small town in Satara district, on the banks of the Krishna river. Our parents' farm is here, and it is where our turmeric grows.
Read about WaiMade the slow way
From root to powder
1. Harvested
The turmeric roots are dug up on our farm.
2. Boiled
The fresh roots are boiled before drying, the traditional way.
3. Shade-dried
They dry slowly in the shade, out of direct sun.
4. Stone-ground
The dried roots are stone-ground at low temperatures.
Nothing else
- No added colour
- No fillers
- No preservatives
The only ingredient is turmeric.
Haldi, morning to night
From the morning ubtan to the bedtime cup of haldi doodh.
Mix 1 teaspoon with 2 tablespoons of besan and enough rose water to make a paste.
1 tspA quarter teaspoon in the tadka gives everyday dal and sabzi their golden colour.
¼ tspSimmer half a teaspoon with ginger, tulsi and black pepper in two cups of water.
½ tspWhisk half a teaspoon into a cup of warm milk with a pinch of black pepper, and sweeten it with honey.
½ tsp
Cook with the haldi we cook with.
Try it in your next dal, sabzi or cup of haldi doodh.
SHOP TURMERIC POWDER