Nestled amid the mist-shrouded Jaintia Hills of Meghalaya in Northeast India grows a variety of curcuma that has captured the attention of functional food scientists, herbal extractors, and culinary connoisseurs worldwide: Lakadong Turmeric.
What Sets Lakadong Apart?
While standard commercial turmeric varieties typically yield between 2.0% and 3.5% curcumin, certified Lakadong turmeric harvested from the unique acidic, mineral-dense soils of Meghalaya routinely registers between 7.0% and 9.0% curcumin by high-performance liquid chromatography (HPLC) testing.
Curcumin is the principal bioactive polyphenol responsible for turmeric's renowned antioxidant and cellular protective properties. A higher natural concentration means food and nutraceutical manufacturers achieve vastly superior potency and richer natural golden coloration without relying on synthetic fortification or chemical extracts.
Authentic Origin and Sustainable Sourcing
Problends Private Limited works directly with indigenous farming collectives in Meghalaya. We ensure that our Lakadong turmeric is naturally cultivated using ancestral organic practices, shade-cured, and micro-milled under strict temperature controls so that the precious volatile turmerones and curcuminoids remain undamaged from root to shipment.
