Haridra (Turmeric)

Haridrā हरिद्रा

Curcuma longa · Zingiberaceae

Common: Turmeric · Haldi

herb rhizome ushna cultivated
Haridra (Turmeric)

Rasa-Panchaka — five-fold pharmacology

Rasa
tikta · katu— tastes at first contact
Guna
laghu · ruksha— qualities
Virya
ushna— potency (heating)
Vipaka
katu— post-digestive effect
MadhuraAmlaLavanaKatuTiktaKashaya
The six classical tastes (Ṣaḍ-rasa)

Dosha effect

V
Vata
·neutral
P
Pitta
·neutral
K
Kapha
pacifies
pacifies (↓) aggravates (↑) neutral (·)

Functions

anti-inflammatory (curcumin)anti-microbialcomplexion (via reduced inflammation)

Turmeric rhizome. Curcumin is the active — anti-inflammatory, anti-microbial, modest tyrosinase inhibition.

For cosmetic use, prefer Kasturi haldi (Curcuma aromatica) — lower-curcumin variety that doesn’t stain skin yellow. Standard culinary turmeric (C. longa) at >1 % will leave yellow staining for 24+ hours.

Used in 8 recipes

Safety flags
  • Yellow staining at >1 % concentration