Once the harvesting process is finished, our staff starts filtering the best spices and turmeric (Haldi) manually. This process is initiated so that if any damaged root of turmeric or piece of spice is present in the harvested crop which can become poisonous later on, could be separated before further processing. The separation of damaged pieces from the final crop is mandatory because the rotten food components contain bacteria which turn the foods hazardous and cause a life threat to our fellow human beings. 


After the initial filtration of the final crop, the best roots of turmeric (Haldi) and spices are then washed to remove all the impurities and dirt or dust, etc. so that our organic and natural crops may become free of all the unnecessary poisonous elements of dust and dirt including the unwanted bacteria which can turn these crops rotten later on. The careful process of washing begins in which, each and every piece of our final crop is washed carefully in the hot water. The purpose of washing in hot water is to provide the rhizomes with a specific temperature where rhizomes are boiled not fully but a little. Through this thoroughly conducted washing process in the hot water, our turmeric (Haldi) roots and spices are not only sanitized but also the dirt and dust elements are removed if some of them are remaining yet because, for a quality-oriented final product, it is mandatory to process the initials too carefully so that the final product could not contain any contaminations.


After the completion of the careful washing process, the roots are dipped into the boiling water to remove the starch from the roots so that during the process of drying after the careful washing, the nutritional values may sustain, the raw odor is removed, and the color evenly distributed throughout the rhizome. Then the rhizomes covered with leaves and leaf-scales are separated so that the raw turmeric roots may become presentable. When these are removed from the roots, the turmeric roots are left for natural sweating for one or two days, depending on the moisture level in the crop. By doing so, turmeric nutritional preservation is the main purpose through which the rhizomatic effects on taste and nutrition may be lessened down and actual de-moisturized versions of turmeric can be achieved. This process also helps speed up the drying process. The process of curing is performed in containers with a capacity of up to 75 kgs.


Once the washing process is carried out safely and successfully, our experts check the raw turmeric roots and spices to plan according to which the washed crops are to be dried. Sun is the primary source of heat and light. But it is not a good idea to leave the entire process of drying upon the direct sunlight. Sunlight contains miraculous effects but in some ways, it causes damage to some of the nutritional values and fades the color. However, the ideal floor for drying turmeric is to spread the bamboo mats upon which the two-way heat can be enabled for equal drying from up and down. For drying purposes, we have separately imported the plants which carefully dry the washed turmeric and spices without any damage to the nutritional values. These plants contain trays and a cross-flow of air which collaboratively speed up the drying process. Through various researches conducted by our experts, it has been clear as to what nutrition can bear what level of heat and for how long can it bear that particular temperature. Therefore, after partially relying on the sun upon, our secondary source is the machining process of drying through which the nutritions are saved and our organic turmeric (Haldi) and spices stay fresh for long. 


With the drying process conducted at farms and in machines, the raw turmeric becomes scaly. It is important to handle all the scales carefully. Therefore, with basic rubbing techniques, either with the hand or by shaking the rhizomes well in a large stone bag, the raw turmeric (Haldi) roots are polished for a presentable look to deliver at customers’ end where raw turmeric is demanded.