Every spice, including haldi (turmeric), is dried and roasted whole. To soften the root, whole spices like haldi are gently mashed before roasting.

Creator

• Mumbai Archive Project Team

Contributeurs

• Lavanya Ullas

Publisher

• Jio Institute

Mot-clé

• East Indian cuisine
• Culinary history
• Portuguese
• Spices
• East Indian
• Mumbai Archive Project
• Bottle Masala

Resource type

• Image

Rights statement

• http://rightsstatements.org/vocab/InC/1.0/