High in the rain-soaked hills of Meghalaya, where the clouds kiss the earth and ancient forests breathe life into the soil, grows a golden treasure—Lakadong Turmeric.
This isn’t just any turmeric. It’s a heritage crop, cultivated in the Jaintia Hills by generations of indigenous farmers who know their land like they know their roots.
With its vibrant color and powerful aroma, Lakadong is prized for its exceptionally high curcumin content—a natural compound celebrated for its potent anti-inflammatory and healing properties. But its strength goes beyond science. It carries stories—of women-led farming collectives, traditional organic methods, and harvests guided by the rhythms of nature, not machines.
Grown without chemicals, in small family farms nestled between wild oranges and pine forests, Lakadong turmeric is sun-dried, hand-polished, and stone-ground—preserving not just nutrients, but culture.
When you open a pack of Lakadong, you’re not just seasoning your food. You’re stirring in the wisdom of Meghalaya’s hills, the resilience of its people, and a golden thread of sustainability that binds land to life.