Kandhamal Haldi – Odisha’s Golden Spice

1. Name & Origin

Kandhamal Haldi, or Kandhamal Turmeric (Curcuma longa L.), is a distinctive variety of turmeric grown in the Kandhamal district of Odisha. Known for its rich aroma, high curcumin content, and organic cultivation methods, this turmeric is deeply embedded in the cultural and agricultural traditions of the region .

The region’s hilly terrain, forest cover, and favorable agro-climatic conditions make it ideal for cultivating this spice. The tribal communities of Kandhamal have been cultivating turmeric for centuries, passing down traditional organic farming practices through generations .

Kandhamal Haldi received its Geographical Indication (GI) tag in April 2019, recognizing its unique origin, purity, and sustainable farming methods .

Image Credit: IndiaMart.

2. Unique Features

Kandhamal Haldi is distinguished by its exceptional curcumin content, deep golden-yellow color, and organic purity.

Key Features:

• High Curcumin Content – Contains 3.2–4.2% curcumin, higher than many commercial varieties .

• Vibrant Golden-Yellow Color – Naturally bright due to its high pigment concentration .

• Strong Aroma & Earthy Taste – Possesses a rich, musky fragrance and slightly bitter taste .

• Organic & Chemical-Free Cultivation – Grown using traditional, pesticide-free methods.

• Slow-Maturing Crop – Requires 8–10 months to develop its full potency, enhancing its medicinal properties .

3. Making Process

The production of Kandhamal Haldi follows traditional, eco-friendly methods, ensuring premium quality and sustainability.

Step 1: Cultivation & Growth

• Grown in hilly, forested regions using rain-fed irrigation.

• Naturally fertilized with organic manure, without chemical pesticides .

Step 2: Harvesting & Processing

• Harvested between January–April, when the leaves turn yellow and dry up.

• The rhizomes are boiled for 30–45 minutes, then sun-dried for 10–15 days .

• Polished manually to remove the outer skin, ensuring a clean, high-quality final product .

Image Credit: Indian Masterminds.

4. Impact of GI (Geographical Indication) Status

The GI certification has enhanced the credibility and market demand for Kandhamal Haldi, benefiting farmers and consumers alike.

Economic Impact - Higher price premiums for GI-certified turmeric, improving farmer incomes . Boost in exports, with turmeric shipped to Europe, the USA, and the Middle East . Increased market recognition, leading to higher domestic and international demand

Sustainability Impact - Encourages organic farming, reducing reliance on synthetic fertilizers . Preserves traditional farming techniques, ensuring long-term environmental sustainability . Supports tribal communities, sustaining their economic and cultural heritage .

5. How to Identify Authentic Kandhamal Haldi

Color & Texture – Genuine Kandhamal Haldi is bright yellow with a smooth texture .

Curcumin Content – Look for certified curcumin levels (3.2% or above) on packaging .

Aroma & Taste – Has a strong musky fragrance and slightly bitter taste .

GI Certification – Ensure the official GI logo is present on the product .

6. Challenges

Despite its premium quality and GI status, Kandhamal Haldi faces several challenges:

• Climate Variability – Erratic rainfall and rising temperatures threaten yield stability .

• Market Competition – Faces competition from Erode Turmeric (Tamil Nadu) and Lakadong Turmeric (Meghalaya) .

• Adulteration & Fake Products – Counterfeit turmeric impacts authentic farmer revenues.

• Limited Processing Facilities – Lack of modern infrastructure for value-added turmeric products .

• Pricing Volatility – Fluctuations in turmeric prices affect farmers' earnings .

7. Fun Facts

• Kandhamal Haldi is cultivated by over 40,000 tribal families in Odisha .

• It is exported to countries like Germany, the USA, and the UK .

• Contains natural antiseptic and antibacterial properties, making it valuable in Ayurveda .

• Used in Odia cuisine, especially in the preparation of Enduri Pitha, a traditional dish .

• The Khond tribal community considers turmeric sacred and uses it in rituals and medicine

References -

1. GI Tag Kandhamal Haldi (GI Application No. 115), Geographical Indications Journal, Government of India (April 2019) http://ipindia.nic.in/girindia/journal/115.pdf accessed 24 February 2025.

2. Spices Board of India, Geographical Indications in India (Ministry of Commerce & Industry, Government of India) https://ipindia.gov.in/registered-gls.htm accessed 24 February 2025.

3. Government of Odisha, Kandhamal Haldi: Official GI Certification and Market Report (2023) https://horticulture.odisha.gov.in/kandhamal-haldi accessed 24 February 2025.

4. Odisha Agriculture & Food Processing Department, Sustainable Cultivation Practices of Kandhamal Turmeric(2023) https://odishaagriculture.gov.in/kandhamal-turmeric accessed 24 February 2025.

5. ‘Kandhamal Haldi’ (Wikipedia, 2023) https://en.m.wikipedia.org/wiki/Kandhamal_Haldiaccessed 24 February 2025.

6. Patnaik SK, Traditional Agroforestry and Turmeric Cultivation in Kandhamal (Indian Journal of Agricultural History, Vol 47, Issue 3, 2021) 198.

7. Mohanty B and Nayak R, Comparative Study on Curcumin Content in Indian Turmeric Varieties(Journal of Sustainable Agriculture, Vol 39, Issue 4, 2022) 211.

8. Das P and Rout A, Role of Tribal Communities in Organic Turmeric Farming: A Case Study of Kandhamal(International Journal of Spice Research, Vol 36, Issue 2, 2020) 289.

9. FAO, Global Turmeric Trade and Market Trends (2021) https://fao.org/turmeric-market-trendsaccessed 24 February 2025.

10. Ministry of Commerce & Industry, India’s Spice Export Report 2023 (Government of India, 2023) https://commerce.gov.in/spices-export-2023 accessed 24 February 2025.