Lakadong Turmeric, Meghalaya's 'golden spice', officially launched in the United States

SHILLONG: Meghalaya's Lakadong turmeric, widely considered as the best variety of the high-quality turmeric powder, will soon find its way into kitchens in the United States. The 'golden spice' is being launched in the United States through the Neutraceutical company Mt. Meru Medicines.

Yesterday, Meghalaya's Chief Minister Conrad K Sangma held a video conference with Union Agriculture Minister Narendra Singh Tomar to discuss the launching of Meghalaya's highly coveted turmeric in the international markets.

Announcing this via Twitter, Meghalaya Chief Minister Conrad K Sangma wrote, "#Meghalaya's Golden Spice LakadongTurmeric goes international! Happy to launch Lakadong Turmeric through Neutraceutical company Mt. Meru Medicines in #USA via VC with Hon'ble Union Agriculture Minister Sh. @nstomar Ji."

Throughout history, turmeric has been an indispensable component in Indian kitchens, with the golden powder considered to be an incredible beauty and health giver.

There are about 133 known varieties of turmeric but there is only one that is best. This 'special' turmeric grows nowhere else in the world except in tiny Lakadong village and its surrounding areas in Jaintia Hills district of Meghalaya in the Northeast - That's why it is called Lakadong turmeric.

Lakadong turmeric grows in areas around the coordinates of 25°10’N and 92°16’E. The soil in the village where this exotic variety of turmeric grows is acidic, deep to very deep in colour and light to medium in texture.

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According to researchers, the quality of the turmeric declines when it its grown in any other soil or under any other climatic conditions.

WHY LAKADONG TURMERIC IS CONSIDERED AS THE BEST:

Lakadong average curcumin content is 7.5% while most other turmeric varieties can boast of only 3% or less. Lakadong turmeric has a bright, golden yellow hue because of the high curcumin content.

The aroma of the turmeric is also quite strong and different compared to other varieties. Due to the high quantity of curcumin in the turmeric, a significantly lesser quantity of it is required for cooking purposes.

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