Kandhamal Haladi GI-Tagged Turmeric from the Tribal Highland
What is Kandhamal Haladi?
Kandhamal Haladi is an indigenous variety of GI tagged turmeric that is exclusively grown in the Kandhamal district of Odisha, India (84°48′E longitude, 19°34′N to 20°54′N latitude). It received the Geographical Indication (GI) tag on 1 April 2019, making it the first turmeric from Odisha to attain this prestigious recognition, highlighting the region's rich heritage of Kandhamal spices.
Parameter Value
Physicochemical Profile
Physicochemical Profile
Product Name: Kandhamal Haladi (GI Tagged Turmeric) Botanical Name: Curcuma longa L. GI Registration No: 344 GI Validity: 10 January 2028 GI Authority: Geographical Indications Registry, Chennai GI Applicant: Kandhamal Apex Spices Association for Marketing (KASAM) Classification: Class 30 (Spices), featuring premium Kandhamal spices.
Physicochemical Profile
Physicochemical Profile
Physicochemical Profile
Curcumin Content in GI tagged turmeric from Kandhamal spices ranges from 3.5% to 5.5%, measured using UV-Vis Spectrophotometry or HPLC. The volatile oil content is between 5.0% and 6.0%, determined through steam distillation (IP/BP/USP). Oleoresin extraction yields 10.0% to 11.0% using the solvent extraction method (AOAC). Moisture conten
Curcumin Content in GI tagged turmeric from Kandhamal spices ranges from 3.5% to 5.5%, measured using UV-Vis Spectrophotometry or HPLC. The volatile oil content is between 5.0% and 6.0%, determined through steam distillation (IP/BP/USP). Oleoresin extraction yields 10.0% to 11.0% using the solvent extraction method (AOAC). Moisture content is noted to be between 7.0% and 10.0%, evaluated with the hot air oven method. Total ash content is measured at 5.0% to 7.0% via the muffle furnace method (AOAC), while acid insoluble ash is ≤ 0.48% using the AOAC technique. The starch content is impressively high, ranging from 47% to 48% as determined by the enzymatic method. Heavy metals are monitored and found to be ≤ 2.1 ppm using ICP-MS. The chromate test yields negative results qualitatively, with E. coli not detected in the microbial analysis. Coliforms are present in low numbers at < 3 MPN/g during microbial analysis, and aflatoxins are also minimal, measuring < 0.5 ppb via HPLC/LC-MS.
Organoleptic Profile
Physicochemical Profile
Organoleptic Profile
Colour Golden - Yellow to Deep Golden-Yellow Aroma - Strong, earthy, pungent — distinct to the Kandhamal region, known for its GI Tagged Turmeric. Flavour - Warm, with slightly bitter, peppery undertones. Texture - (Dried) Hard, dense, smooth exterior. Appearance - Whole fingers / dried rhizomes, showcasing the unique qualities of Kandhamal spices.
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