Lakadong Turmeric

The Origin. Grown in the Lakadong belt of the Jaintia Hills, Meghalaya, on small terraced farms in one of the wettest places on earth. One region, one landrace, never blended down with cheaper turmeric.

Harvest. Lakadong is a winter crop. The rhizomes are lifted between December and February, then boiled, sun-dried over several weeks, and ground in small lots. Turmeric is at its most potent close to harvest, which is why we pack fresh in limited quantity instead of holding stock for a year.

The Test. Every batch is lab-tested for curcumin before packing. Lakadong is prized for naturally high curcumin, well above ordinary turmeric which typically sits at 2 to 3 percent. We don't print a single fixed number here because it moves from harvest to harvest. The exact figure for your pouch is on that batch's report, and the batch number printed on the pouch matches it.

Aroma & Flavour. Deep gold, almost amber. Warm and earthy on the nose with a woody, faintly peppery edge, none of the flat bitterness of over-processed powder. The colour it gives your food is the honest tell.

In the Kitchen. Because the curcumin runs high, use about half of what you normally would in dal, sabzi, and marinades. For haldi doodh, pair it with a crack of black pepper. It's the traditional combination, and for good reason: the pepper helps your body absorb the curcumin.

Storage. Keep the pouch sealed, away from light, heat, and steam. A shelf away from the stove, not on the rack above it. Use within 6 to 9 months of opening for peak colour and potency. Ground turmeric doesn't spoil quickly, but it fades, and that potency is the whole thing you're paying for.

Nothing Added. One ingredient. No fillers, no anti-caking agents, no added colour, no lead chromate, the adulterant this crop is unfortunately known for elsewhere. Exactly what the front of the pack says.

The Details.

• Single origin: Lakadong belt, Jaintia Hills, Meghalaya
• Net weight: 50g
• Lab-tested for curcumin every batch, report tied to your batch number
• Batch number and best-before printed on every pouch
• Packed under FSSAI licence

Common Questions.

Why is this pricier than supermarket haldi? You're paying for a single high-curcumin landrace, grown in one region, tested every batch, and packed fresh in small lots. Commodity turmeric is blended, older, and often cut. It's a different product on the shelf and in the pan.

Is it pure? One ingredient, nothing added. Every batch is tested before it's packed, including for the adulterants turmeric is commonly cut with.

How do I know my batch's curcumin level? It's on that batch's lab report, and the batch number on your pouch matches the report. We don't quote one fixed number because it genuinely varies harvest to harvest.

Why 50g and not a big value pack? Potency fades after grinding. A smaller pouch you finish in a few months beats a jumbo pack that sits and dulls.