Lakadong Turmeric Powder (GI Tagged) | Meghalaya Haldi

Lakadong turmeric is a GI-registered turmeric with 7 to 10 percent natural curcumin, grown in the Jaintia Hills. Our Lakadong turmeric powder is sun-dried and stone-ground into a fine haldi. Buy Lakadong turmeric online in 50 g, 100 g and 200 g packs. A small pinch of Lakadong turmeric gives dal, sabzi and golden milk a deep colour.

Why buy our Lakadong turmeric powder

• GI-registered variety: grown in the Jaintia Hills of Meghalaya.
• Made the old way: tribal farmers sun-dry and stone-grind the turmeric with methods passed down for generations.
• Strong colour: a small pinch is enough to colour a whole pot of dal or curry.
• Nothing added: fresh, traceable and with no additives, sourced directly from small growers.

How to use haldi

• Add to dal, sabzi and curries in your everyday cooking.
• Stir into warm milk for haldi doodh (turmeric milk).
• Mix into marinades for paneer, fish or chicken.
• Add a pinch of black pepper and a stick of cinnamon to turmeric milk for a warm drink.

Compared with regular turmeric powder, Lakadong haldi has a stronger colour and aroma, so start with less and add more to taste. Lakadong haldi also gives a bright yellow colour to rice, khichdi and pickles.

Lakadong turmeric pack sizes and storage

The 50 g pack is a good way to try Lakadong haldi. The 100 g pack suits a regular kitchen. The 200 g pack is for families who use haldi in every meal. The powder comes in a resealable pouch that keeps it fresh for up to 12 months when stored in a cool, dry place. Close the pouch well after each use and keep it away from sunlight. Use a dry spoon so no moisture gets into the powder.

What goes well with Lakadong turmeric

For turmeric milk, add freshly cracked Wayanad Black Pepper and a stick of Ceylon Cinnamon. Find more single-origin spices from the same region in our Northeast India collection.

Weight: 50 g, 100 g, 200 g
Form: Fine powder
Origin: Jaintia Hills, Meghalaya
Curcumin Content: 7-10% (natural)
Processing: Sun-dried, stone-ground
Shelf Life: 12 months from packaging

Add a pinch to dal, curries, kadhi or rice for deep golden colour. Mix with warm milk and black pepper for turmeric milk (haldi doodh). Blend into smoothies, soups or marinades for earthy flavour.

Best before 12 months from packaging. Store in an airtight glass or steel container. Keep away from moisture, heat and direct sunlight. Colour and aroma stay best when stored in a cool, dry place.