Spice adulteration is common enough in India that most people have stopped expecting otherwise — starch bulking out haldi, artificial dye brightening chilli powder, husk padding out dhaniya. NITARA spices are ground from whole selected spice and nothing else.
Haldi Powder — ground from selected turmeric rhizomes. The colour is the curcumin, not a dye. 200 g.
Mirch Powder — red chilli powder ground from whole dried chillies, for natural heat and a deep natural red. 200 g.
Dhaniya Powder — coriander seeds ground fresh for that citrusy aroma that disappears from stale packets within weeks. 200 g.
A simple purity test you can do at home. Stir half a teaspoon of haldi into a glass of warm water. Pure turmeric settles slowly and leaves the water a light yellow. Adulterated turmeric sinks fast and leaves a bright, opaque yellow with residue at the bottom.
Store in airtight containers away from sunlight, and buy smaller packs more often — ground spice loses aroma within months, not years.
