Lakadong Turmeric Powder
Lakadong Haldi
Grown by smallholder farmers in the Lakadong area of Meghalaya's Jaintia Hills, this GI-protected variety is renowned for a curcumin level of roughly 7-12 percent, far above ordinary turmeric. Its deep ochre colour and warm, peppery-earthy aroma bring intensity to a pinch. Stir into golden milk and curries, dust over roasted vegetables, or blend into wellness tonics and rice.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Jaintia Hills, Meghalaya, India
- GI-tagged Lakadong
- Boiled, sun-dried, stone-ground
- Approx. 7-12% (vs 2-3% standard)
- Steam-sterilised · ETO-free · lab-tested
- 12-18 months, ambient
Also known as · Curcuma longa · Haldi · Indian Saffron · Curcuma
How to use it
Simmered into golden milk and turmeric lattes
Built into curries, dals and sabzis
Dusted over roasted vegetables and rice
Whisked into immunity tonics and shots
Rubbed into marinades for fish and poultry
Questions
- Is Lakadong Haldi the same as turmeric powder?
- Yes. Haldi is the Indian word for turmeric (Curcuma longa). Lakadong is a specific GI-protected variety from Meghalaya, distinguished by its exceptionally high curcumin content.
- What makes Lakadong turmeric different from ordinary turmeric?
- Curcumin. Standard turmeric carries 2-3 percent curcumin, while GI-tagged Lakadong typically tests at 7-12 percent, giving a deeper colour, stronger aroma and more potency per spoonful.
- Is this turmeric tested for adulteration?
- Yes. Each batch is steam-sterilised, ETO-free and lab-tested, including screening for lead-chromate adulteration, pesticide residues and aflatoxin.
