Recipes — Turmeric

Amla, haldi, and ginger fermented into a sharp, tangy probiotic shot for daily gut support, digestion, and seasonal wellness.

A sharp, earthy haldi carrot achar made through natural lactic fermentation using only salt, spices, and time. No oil required, just bold flavour and living probiotics.

Amla-Turmeric Kanji is a golden-hued, probiotic-rich drink that celebrates the healing roots of Indian fermentation. Combining amla (Indian gooseberry) — a rich source of vitamin C — with turmeric, ginger, and mustard, this tangy-spicy ferment strengthens immunity, supports gut flora, and promotes natural detoxification. It’s the perfect winter gut elixir — warm in essence, refreshing in taste, and incredibly nourishing for your system. Ingredients (for a 2L Fermentation Jar) 1.5 L filtered water (boiled and cooled) 6–7 amlas (about 250 g), preferably yellow ones, chopped 20 g fresh turmeric (about 2-inch piece), chopped into sticks 10 g ginger (about 1-inch...