Lakadong Turmeric, grown in the high-altitude regions of Meghalaya, India, is one of the most prized turmeric varieties in the country. It is renowned for its deep orange-yellow color, strong aroma, and exceptionally high curcumin content—often ranging between 7% and 12%—making it one of the most potent types of turmeric available. Lakadong turmeric is naturally organic, cultivated in fertile, chemical-free soils, and is highly valued for culinary, medicinal, and cosmetic purposes. Its rich curcumin content gives it powerful anti-inflammatory, antioxidant, and antiseptic properties, making it a preferred choice in Ayurveda and natural remedies.
500g | 100g | 50g
Garam Masala enhances curries, gravies, lentils, and snacks — sprinkle towards the end for rich aroma and authentic taste.
Add 1 tsp garam masala at the end to bring a restaurant-style flavor, then gently stir and let it sit covered for a few minutes so the aroma infuses the dal. Garnish with fresh cilantro and a drizzle of ghee for an extra rich and inviting taste.
Sprinkle a pinch of haldi while tempering to enhance the aroma and taste, allowing the spices to bloom in hot oil for a rich, flavorful base that elevates the entire dish.”
Mix ½ tsp garam masala while cooking rice for a royal touch, allowing the warm, aromatic spices to infuse each grain. Finish with a few fried nuts or fresh herbs on top for added texture, flavor, and a visually appealing presentation.
