Lakadong turmeric
In its own language: Shynrai Lakadong (Khasi), Chyrmit Lakadong (Pnar)
A high-curcumin turmeric variety grown organically in the Jaintia Hills of Meghalaya, India.
Lakadong turmeric is a distinct variety of the rhizome known for its dark colour and exceptionally high curcumin content. It is cultivated primarily in the Jaintia Hills district of Meghalaya, India, where thousands of farmers grow it using organic methods. The name comes from the village of Lakadong, which serves as the central hub for this crop.
- High curcumin content between 6.8% and 7.5%.
- Grown organically without fertilizers by local farmers.
- Received Geographical Indication status in March 2024.
- Cultivated across 43 villages in the Jaintia Hills district.
- Named after the village of Lakadong in Meghalaya, India.
What is Lakadong turmeric?
Lakadong turmeric is a specific variety of the turmeric root prized for its deep colour and potent curcumin levels. It originates from the Jaintia Hills district in the Indian state of Meghalaya. The variety gets its name from the village of Lakadong, which serves as the primary centre for its cultivation. Farmers here grow the crop using organic methods, avoiding synthetic fertilizers.
Where does Lakadong turmeric come from?
The spice is native to the Lakadong area within the Jaintia Hills district of Meghalaya, India. In the local Khasi language, it is called "Shynrai Lakadong," while the Pnar language refers to it as "Chyrmit Lakadong." The name directly links the product to the village where it has been a major agricultural produce for generations.
What does Lakadong turmeric taste like?
This concentration results in a darker colour compared to other varieties. The root carries the characteristic earthy and slightly bitter notes typical of turmeric.
How Lakadong turmeric is grown and processed
Approximately 14,000 farmers across 43 villages cultivate this variety on roughly 1,753 hectares of land. The farming practices in the Lakadong area are strictly organic, meaning the plants are grown without the use of fertilizers. This method helps maintain the unique qualities of the root.
Lakadong turmeric, drawn
How Lakadong turmeric is used
As a widely cultivated crop, Lakadong turmeric is used in various culinary applications requiring a robust turmeric presence. Its high curcumin content makes it valuable for both colouring and flavouring dishes. It is processed and traded through local cooperatives, such as the one based in Jowai.
Lakadong turmeric in the world's kitchens
It is an essential ingredient in the cuisines of Meghalaya and broader Indian cooking. The variety is particularly associated with the food traditions of the Jaintia Hills region.
At a glance: where it turns up
Cuisines
The trade in Lakadong turmeric
The variety was officially granted a Geographical Indication (GI) tag on 30 March 2024, valid until February 2031. This certification ensures that only turmeric grown in the designated region can bear the name "Lakadong Turmeric." The application was proposed by the Lakadong Turmeric Cooperative Union Limited, highlighting the organized effort to protect and promote the crop.
Questions people ask about Lakadong turmeric
Where is Lakadong turmeric grown?
It is grown in the Jaintia Hills district of Meghalaya, India, specifically around the village of Lakadong.
What makes Lakadong turmeric special?
It is known for its darker colour and high curcumin content, ranging from 6.8% to 7.5%, which is higher than many other varieties.
How is it cultivated?
Farmers in the region grow it organically without using fertilizers, covering about 1,753 hectares across 43 villages.
Does it have a protected status?
Yes, it holds a Geographical Indication tag registered in March 2024, protecting the name for products from this specific region.
Good reading and sources
The facts on this page come from the Wikipedia article "Lakadong turmeric", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryMasala rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes. Names, strengths and customs differ from one grower, kitchen or shop to the next. Traditional and medicinal uses are described as tradition, never as medical advice, and none of this is a substitute for a doctor. If something is wrong, tell us. Last refreshed 2026-10-04.
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