About this haldi
Lakadong is a turmeric cultivar named after Lakadong, an area in the West Jaintia Hills of Meghalaya. Turmeric from this region has become known across India for its high curcumin content, and the Meghalaya government has promoted its cultivation through its “Mission Lakadong” programme.
Lakadong turmeric from Meghalaya has a Geographical Indication (GI) tag, which means the name “Lakadong turmeric” belongs to turmeric grown in its home region.
Our honest position
We grow the Lakadong cultivar from seed rhizomes, on our own farm in Uttarakhand. That is why we call it Lakadong-variety haldi and not “Lakadong turmeric”.
Curcumin depends on both the plant and where it grows — soil, altitude, rainfall and harvest time all play a part. So we do not borrow Meghalaya's numbers. We test our own crop and publish the result.
How to identify it
- Inside: deep orange flesh — darker than common yellow turmeric.
- Stain: very strong; colours fingers and water quickly.
- Smell: rich and intense.
What's inside
Like all turmeric, its colour comes from curcuminoids (curcumin, demethoxycurcumin, bisdemethoxycurcumin). Published studies on Lakadong turmeric grown in Meghalaya commonly report curcumin of around 6–7% or more (dry basis), compared with roughly 2–3% for many common varieties.
Our own lab result, for our Uttarakhand-grown crop, is in our curcumin results.
How we grow it
- Under poplar trees: grown in the open rows between lines of poplar trees. The trees give light shade, and their fallen leaves cover the soil as a natural mulch.
- Seed: Lakadong seed rhizomes, multiplied on our farm.
- Planting: before the monsoon, around April–May.
- Soil: well-drained loam, organic manure, mulching; no chemical colour or polish.
- Harvest: after about 13–14 months, once the plant has fully matured.
Using fresh Lakadong-variety haldi
- Use less than you would of common turmeric — the colour and taste are stronger.
- Grate fresh into curries, dal, milk or smoothies; cook with a little ghee or oil and a pinch of black pepper.
- Drying at home: slice thin, dry in shade until brittle, then grind. Roughly 4–5 kg fresh gives about 1 kg dry.
- Store fresh rhizomes in a paper bag in the fridge for 2–3 weeks.
Storage & buying tips
- Fresh is seasonal: raw haldi is harvested once a year and is best used within a few weeks of harvest.
- Avoid shiny, bright rhizomes: polishing and colouring are used to make old turmeric look fresh. Ours is only washed.
- Ask for the lab report: a seller who tests should be happy to show it.
References
- Spices Board India, Ministry of Commerce & Industry — turmeric crop information.
- ICAR – Indian Institute of Spices Research (IISR), Kozhikode — turmeric cultivation practices.
- The Ayurvedic Pharmacopoeia of India — monograph on Haridra.
- Peer-reviewed studies on Curcuma species, including essential-oil and curcuminoid analyses.
This page shares general and traditional knowledge for education. It is not medical advice. Please consult a qualified practitioner before using any herb for health purposes.