Description

Haldi goes into the pot early, with the oil and onion, so the raw earthiness cooks off. A quarter teaspoon is usually enough for a family curry — more than that turns the dish bitter and chalky rather than more yellow.

Beyond curry, it is used in dhal, in rice, rubbed on fish before frying, and stirred into warm milk with black pepper.

It stains. Wipe spills from stone and grout quickly, and keep a dedicated spoon if your worktop is pale.