Sangli located in the western part of Maharashtra is considered to be the largest and most important trading center for turmeric in AsiaPopularly known as the Saffron City Sangli has been cultivating its worldfamous turmeric since the 1900s
It is said that large quantities of Sangli turmeric used to be exported through the Rajapur harbor port and also became famous as Rajapuri turmeric A historical and progressive auction system was established in 1910 which helped Sangli turmeric gain international recognition
The unique colour and aroma of Sangli turmeric is derived from the physical characteristics of the black soil and most importantly from their ingenious underground storage system commonly known as Peve which has been in use for more than a century
Sangli turmeric has a Curcumin content percentage of 345 which is very high and lends it an earthy slightly bitter a little hot peppery flavour and a mustardy fragrance This deep saffron coloured turmeric received the Geographical Indication Tag GI in 2018
Name of raw materials : Whole Turmeric Composition Turmeric High risk ingredients N/A Physical state: Finger As per COA & MSDS Fungus: Free Insect Affected: Free Physical characteristics Alive Insect: Free Turmeric with root: Free Immature Free Small Size : 5.0% Mutha Free Shuti Free Bad Smell: Free Radish Free Stone Free Moisture: 8.0 % Chemical Characteristics Cur Cumin : Rajapuri = (2.80-3.40), Nijamabad = (2.70-3.10), Erod = (2.90 - 3.25), Salem = (2.90 - 3.30), Dugari = (2.75 - 3.10), Sangli = (2.90-3.40), Kamangi = (1.50 - 1.75) Lead Chromate: Absent Artificial Colour: Absent Sudan dye 1 : Absent Sudan dye 2 : Absent Sudan dye 3 : Absent Sudan dye 4 : Absent Aflatoxin B1: 5.00 ppb Aflatoxin B2: Chemical Characteristics Aflatoxin G1 (Aflatoxin) Aflatoxin G2 Total Aflatoxin: 10.00 ppb Ochratoxin A: 15.00 ppb Aldicarb: 0.05 ppm Carbendazim: 0.10 ppm Ethion: 0.50 ppm Deltamethrin: 0.50 ppm Cyhalothrin: 0.05 ppm Cypermethrins: 0.20pp Chemical Characteristics Profenofos : 0.05 ppm (Pesticide ) Chlorpyrifos: 0.01 ppm Triazophos: 0.10 ppm Malathion: 0.02 ppm Methiocarb: 0.10 ppm Bifenthrin: 0.05 ppm Carbofuran : 0.05 ppm Fenitrothion: 0.05 ppm Lead (Pb): 2.50 ppm (Max) Copper (Cu): 5.00 ppm (Max) Heavy Metal Cadmium (Cd): 0.20 ppm (Max) Arsenic (As): 0.50 ppm (Max) Bacillus cereus 10000.00 CFU/gm (Max) Clostridium perfringens: 1000.00 CFU/gm (Max) Microbiological Characteristics Faecal Coliforms: 100.00 CFU/gm (Max) Molds: 1000000.00 CFU/gm (Max) Salmonella: Absent/25 gm Staphylococcus aureus: 1000.00 CFU/gm (Max) Supplier N/A Packaging and Transportation containers Jute bag. Bag size: 40 kg Storage conditions and Shelf life At ambient temperature & 1 year Preparation and / or processing before use Used after sorting and drying Other N/A
Best Quality Turmeric Fingers. In India, turmeric is known for its antiseptic and healing properties. Turmeric is used to add fragrance, color and aroma to the dishes. The turmeric finger is the purest form of turmeric and is used in medicines, food and dyeing processes. The product is sourced from the farmers who grow the crop in natural and organic manner. Turmeric is widely grown in Erode. Turmeric powder is made from turmeric fingers. We offer optimum quality turmeric fingers at competitive prices. Our Company is regarded as the most sought after exporter of wide range of Turmeric finger. These are renowned for their antiseptic attributes and are thus widely used for quick healing of wounds. Further, turmeric is mainly used to add color, fragrance and taste to dishes and gives an attractive appeal to the food preparation. Therefore, these are very popular among our international client base. The Color curcumin extracted from turmeric is used as a colourant. Turmeric is also used as a dye in textile industry. Few popular grades of Indian Turmeric Finger are Aleppo Finger (Kerala) Erode Finger from Tamil Nadu Rajapuri Turmeric from Sangli (Maharashtra) Nizamabad Turmeric from Andhra Pradesh Cuddapah Turmeric from Andhra Pradesh
Few popular grades of Indian Turmeric Finger are Aleppo Finger (Kerala) Erode Finger from Tamil Nadu Rajapuri Turmeric from Sangli (Maharashtra) Nizamabad Turmeric from Andhra Pradesh Cuddapah Turmeric from Andhra Pradesh Types of Indian Turmeric Finger Turmeric Finger Bold Turmeric Finger Curcuma Turmeric Finger Sannam
Turmeric, scientifically known as Curcuma longa, is a vibrant yellow spice originating from the rhizome of the turmeric plant. Indigenous to India, turmeric is globally renowned for its culinary, medicinal, and cosmetic applications. India's climate, soil, and traditional cultivation techniques contribute to producing the highest quality turmeric, rich in curcumin, the compound responsible for its distinctive color and health benefits. Specifications Curcumin Content: Typically ranging from 2% to 5%, higher curcumin content signifies superior quality. Moisture Content: Ideal moisture content should be less than 12% to prevent mold and ensure longevity. Appearance: Bright yellow to deep orange color, smooth and uniform texture. Aroma and Flavor: Earthy, slightly bitter, and peppery flavor with a mustard-like aroma. Foreign Matter: Should be minimal, not exceeding 0.5%. Ash Content: Total ash should be less than 9%, and acid-insoluble ash should be less than 1.5%. Particle Size: Depending on the requirement, it can be ground to fine powder or sold as whole rhizomes. Packaging: Typically packed in jute bags, polyethylene-lined cartons, or vacuum-sealed containers to retain freshness and quality. Varieties of Indian Turmeric Alleppey Finger Turmeric (Kerala): Known for its high curcumin content (around 5%) and bright color, making it a preferred choice for medicinal and culinary uses. Erode Turmeric (Tamil Nadu): Famous for its deep yellow color and fine texture, Erode turmeric has a curcumin content of approximately 2.5% to 3.5%. Salem Turmeric (Tamil Nadu): Recognized for its strong aroma and high volatile oil content, with a curcumin content of about 3.5%. Rajapuri Turmeric (Maharashtra): Larger in size with a mild flavor, Rajapuri turmeric is commonly used for culinary purposes. Nizamabad Bulb Turmeric (Telangana): Known for its size and distinct flavor, it has a curcumin content ranging from 2% to 4%. Sangli Turmeric (Maharashtra): Preferred for its consistent quality, bright color, and curcumin content of around 3%. Duggirala Turmeric (Andhra Pradesh): Noted for its bright yellow color and strong aroma, with curcumin content between 2.5% and 3.5%. Madras Turmeric (Tamil Nadu): Often used for extraction purposes, with a curcumin content of about 2%. Uses Culinary: Essential in Indian cuisine for its color, flavor, and preservative qualities. Medicinal: Used in Ayurveda for its anti-inflammatory, antioxidant, and antiseptic properties. Cosmetic: Incorporated into skincare for its natural anti-inflammatory and skin-brightening properties.
The Main Quality Of Turmeric Is Called As Rajapuri Which Is Produced In Sangli, Maharashtra. Masala Manufacturers Mainly Use It Due To Its Saffron Colour. The Second Main Quality Is Salem Gattha Which Is Produce In Salem, Tamil Nadu And That Is Why Its Name Is Pronounced As Salem Gattha. Rajapuri Quality Is Also A Known Quality And Attracts The Masala Manufacturer Besides The Salem Variety. But Production Of This Quality Is Low At ~2lakh Bags. Both Rajapuri And Salem Quality Fetch Higher Prices. Third Quality Is Produced In Messur, Karnataka And Called As Godal Patte. It Is Considered Slightly Inferior In Quality To The Former 2. The Fourth Quality �?? The Finger Quality Gets Its Name From Its Shape - Which Looks Like Human Finger. Major Producing States Are Tamil Nadu, AP, Maharashtra. Karnataka, Orissa, Meghalaya, Bihar And Assam Are The Main Turmeric Producing Areas. Moreover, Erode, Selam And Rajapur Are The Main Trading Place. Other Producing Countries Are Myanmar And China. Total Production Of These States Is Around 2.50 Lakh Bags In Which Meghalaya Production Is Higher At Around 100000 Bags While The Other States Contribute For 50000 Bags Each. Sowing Starts In July While Main Arrival Time Is February. In 2008, Total Production Of Turmeric Was Around 4200000 Bags While In 2009, It Is Expected To Touch The Level Of Around 45-5000000 Bags. Total Consumption Is Around 4500000 Bags Which Include Both Export And Domestic Demand. India Is The Largest Producer And Exporter Of Turmeric Powder. Bangladesh, Pakistan, Taiwan, Sri Lanka, Burma Are Other Significant Producers Of Turmeric Powder. US Is The Largest Exporter Of Turmeric, India Provides 90 % Of The US Demand, Followed By Dubai, Saudi Arabia, Sri Lanka & Bangladesh SPECIFICATION FOR TURMERIC WHOLE: Type: Finger/Bulbs - Polished Or Unpolished Flexibility: Hard Broken Pieces (Fingers
BOTANICAL NAME: CURCUMA LONGA L. FAMILY NAME: ZINGIBERACEAE RHIZOME Turmeric (Curcuma longa) is a member of the ginger family and a native to Southeast Asia and India. The plant grows up to 3.5 feet tall, has long leaves that narrow at each end, and flowers that arise from the centre of the leaves. Today India is the largest exporter of turmeric. Turmeric Fingers (polished and unpolished), Turmeric Powder and Oleoresins are exported all over the world. Turmeric is exported in the processed form which is as dry turmeric, fresh turmeric, turmeric powder and oleoresin. Nizamabad Bulb (andhra Pradesh) Erode And Salem Turmeric (tamil Nadu) Rajapore And Sangli Turmeric (maharashtra) Alleppey Finger (Kerala)
Haldi, also known as turmeric, is a vibrantly colored golden spice cultivated extensively in India. Renowned for its earthy aroma and slightly bitter, peppery flavor, Indian Haldi is prized for its exceptional quality and therapeutic properties. Grown in the fertile plains and rich soils of Andhra Pradesh, Tamil Nadu, Maharashtra, and other regions, Indian Haldi undergoes a meticulous processing and grading system. Haldi, also known as turmeric, is a vibrant golden spice deeply rooted in Indian culture and cuisine. Cultivated for millennia in the fertile soils of the subcontinent, Indian Haldi offers a unique combination of aroma, flavor, and potent health benefits, making it a prized export for discerning global markets. At its core, Indian Haldi is the dried, ground rhizome (underground stem) of the Curcuma longa plant. Grown primarily in the southern states of Andhra Pradesh, Telangana, Tamil Nadu, Karnataka, and Maharashtra, Indian Haldi thrives in warm, humid climates. The rich, dark alluvial soil of these regions imparts a distinct earthy character to the spice. After harvesting, the rhizomes undergo a meticulous processing procedure. They are first boiled, then dried in the sun or low-heat ovens. Finally, they are polished and ground into a fine, golden powder, the familiar form we recognize as turmeric. The Indian government actively supports the export of Haldi. Strict quality control measures ensure that exported turmeric meets international food safety standards. Additionally, initiatives like the Geographical Indications (GI) tag for specific regions like Sangli further enhance the reputation and value of Indian Haldi. Looking ahead, Indian Haldi is poised for continued growth in the export market. Its vibrant color, unique flavor profile, and well-documented health benefits make it an attractive ingredient for a global audience. With continued focus on quality control, innovation in processing, and strategic marketing, Indian Haldi is set to retain its position as the world's leading source of this golden spice.
Turmeric also referred to as the king of spices is widely used in kitchens and medical uses. It has been used in India since ancient times and India is the biggest supplier of turmeric and turmeric powder across the globe. It is used as a home remedy to treat many diseases such as indigestion, and colds, and helps to prevent cancer and many other diseases. It is a powerhouse of antioxidants, fiber, Vitamin B6, Potassium, Vitamin C and calcium. We source our turmeric from the Erode and Sangli regions in India, which are world famous for the production of the best quality turmeric with curcumin percentages ranging from 1.5% to 5%. Product: Turmeric Origin: India Type: Fresh, dried, Powdered Packaging : 10 kg,15kg, 20 kg, 25 kg curcumin: 1.5% to 5%
Sangli district in Maharashtra State is well known for Turmeric (Rajapuri type) Production. It has also emerged as a wholesale market in turmeric though; the turmeric production is less than 10% of the total production of turmeric in the country. Turmeric is a production of turmeric in the country. Turmeric is a commodity has commercial, economic, religious, cultural, and medicinal importance. -Quality-Rajapuri -Appearance-Whole Turmeric Finger -Origin-Maharashtra India -Broken Pieces-3% Maximum -Foreign Matter-1% Maximum -Defective-3% Maximum -curcumin Content-5%-6%
