द्रोणमूल · Honest roots, lab-tested
We grow Uttarakhand Pahadi haldi, Kaali haldi, Amba haldi and Lakadong-variety turmeric on our farms in Uttarakhand, in and around Dehradun. All four varieties are lab-tested for curcumin, and we publish the reports.
Grown by us, not bought from traders.
Curcumin lab report published for every variety.
No chemical fertiliser, no colour, no polish.
From our farm, packed and sent by us.
Our story
Dehradun has long been called Dronanagari — the land of Guru Dronacharya. Uttarakhand is also home to Dronagiri, the mountain that, in the Ramayana, gave the world the legend of the Sanjeevani herb.
Mool means root. Turmeric, ashwagandha and shatavari — the herbs we grow and plan to grow — are all roots. So we chose a name that joins the two: roots from Drona's land.
Dronamool started as one farmer growing four kinds of haldi on farms in and around Dehradun, Uttarakhand, and lab-testing each variety to know exactly what it holds. We share what we grow, how we grow it, and what the lab says — so you never have to guess.
On our farm, haldi grows in the open rows between lines of tall poplar trees. The poplars give the plants light shade through the hottest months, and their fallen leaves cover the soil as a natural mulch — keeping it moist, cool and rich, the way a forest floor stays. This is how we choose to grow.
Coming next: Ashwagandha & Shatavari.
Literature
Not all turmeric is the same. Here is what makes each of our four varieties different.
Curcuma longa · local hill landrace
The traditional turmeric of Kumaon and Garhwal, grown with little or no chemical input. Slow growth in the cooler hill climate gives firm rhizomes with a deep earthy aroma and bright yellow-orange flesh.
Curcuma caesia
A rare turmeric whose cut rhizome shows a striking bluish-black to purple core with a strong camphor-like smell. Traditionally valued in folk and Ayurvedic practice. It has become scarce in the wild due to over-harvesting, which is why we cultivate it.
Curcuma amada
Looks like ginger, smells like raw mango. Amba haldi has pale cream-yellow flesh and a fresh, tangy aroma. It is mostly eaten fresh — in pickles, chutneys and salads — rather than dried into powder.
Curcuma longa · Lakadong cultivar
Originally from Lakadong in the Jaintia Hills of Meghalaya, this cultivar is known in published studies for high curcumin content — often reported around 6–7%+ in its home region, compared with roughly 2–3% for common turmeric. We grow it from Lakadong seed rhizomes in Uttarakhand and will publish our own test results.
The information above is general and traditional knowledge, shared for education. It is not medical advice. Please consult a qualified practitioner for health use.
Transparency
We send a sample of each variety to an accredited lab and publish the full report here. Whenever we plant on new land, we test again.
| Variety | Farm · harvest tested | Curcumin % (dry basis) | Lab report |
|---|---|---|---|
| Uttarakhand Pahadi Haldi | Our farm · 2026–27 | Testing after harvest | — |
| Kaali Haldi | Our farm · 2026–27 | Testing after harvest | — |
| Amba Haldi | Our farm · 2026–27 | Testing after harvest | — |
| Lakadong-Variety Haldi | Our farm · 2026–27 | Testing after harvest | — |
Curcumin % is measured on dried turmeric (dry basis). Fresh raw haldi contains about 70–80% water, so the same rhizome will show a lower figure if it is measured fresh. Kaali and Amba haldi are prized for their aroma and traditional use; low curcumin is natural for these varieties.
From our farm
Real photos and videos from our fields near Dehradun — haldi growing between rows of poplar trees, with fallen leaves as natural mulch.
Limited harvest
Reserve your quantity now. We will confirm price and dispatch date once the harvest is cleaned and tested. No payment needed to pre-book.
Get in touch
Questions about our haldi or bulk orders? Send a short message and we will reply on WhatsApp or email.