cientifically known as Curcuma Caesia or Black Zedoary, this turmeric species is also known as Kali Haldi in Hindi, he inner part of the rhizome is bluish-black in colour and releases a pungent, camphor-like aroma with mildly spicy and bitter undertones. The rhizomes are not commonly consumed on their own due to their hot, sharp, sour, and earthy taste, and they sometimes carry a subtle turpentine-like flavour mixed with bitternes

cientifically known as Curcuma Caesia or Black Zedoary, this turmeric species is also known as Kali Haldi in Hindi, he inner part of the rhizome is bluish-black in colour and releases a pungent, camphor-like aroma with mildly spicy and bitter undertones. The rhizomes are not commonly consumed on their own due to their hot, sharp, sour, and earthy taste, and they sometimes carry a subtle turpentine-like flavour mixed with bitternes