Lakadong Turmeric Powder

Lakadong isn't a brand. It's a village.

Tucked into the Jaintia Hills of Meghalaya in India's northeast, Lakadong has been growing turmeric for generations. What grows there isn't ordinary turmeric. It's the single-highest-curcumin variety known anywhere in the world — routinely tested at 7–9% curcumin, compared with 2–3% in the turmeric most kitchens have on the shelf.

That's why chefs, ayurvedic practitioners, and wellness-led cooks have been quietly stockpiling it for years.

But high curcumin isn't the only reason to cook with it. Lakadong turmeric has a deep orange-red colour, not the dull yellow of commodity turmeric. The flavour is warmer, slightly sweet, less bitter. It lifts a dal instead of muddying it. Golden milk made with Lakadong tastes like something you'd actually want to drink.

Ours is sourced directly from farmers in the Jaintia Hills and ground in small batches in our own facility. No blending with cheaper varieties. No colour added. No anti-caking agents. What's in the pack is what the hills grew.

How to use

Everyday cooking: dals, vegetables, rice, marinades — use roughly half the quantity you'd use of regular turmeric. It's more potent.

Golden milk (haldi doodh): ¼ tsp in a cup of warm milk, with a pinch of black pepper and a drop of ghee. Black pepper is essential — it increases curcumin absorption by up to 2,000%.

Smoothies and tonics: a small pinch in a morning smoothie or with warm water and lemon.

Origin

Lakadong village, Jaintia Hills district, Meghalaya, India. Grown by traditional farmers on hill soil, harvested in late winter, cured and sun-dried before being shipped to us whole and ground on order.

In the pack

100% pure Lakadong turmeric. Nothing added. Nothing removed.

Curcumin content: 7–9% (typical for this variety; exact batch-level results on request).

Best within: 9 months of grinding. Store airtight, away from direct light.