Turmeric, sometimes known as the “golden spice,” has been used for at least 5,000 years, living up to its name. There is a significant fanbase for this golden spice that claims Southeast Asian origins because of its usefulness in cooking and improving health. It plays an essential role in the cuisines of Asia, especially Indian cuisine. Indian dishes, such as curries, get their distinctive yellow hue from turmeric, which also contributes a subtle bitterness and earthy aroma when used in whole or powdered form.

 

The Hidden Symbolism of the Color Gold

Curcumin, the principal component giving turmeric its distinctive yellow colour, is found in varying concentrations of turmeric farmed in different parts of the world. Lakadong turmeric, a notable turmeric cultivar from the virgin plains of Meghalaya in northeastern India, is particularly rich in antioxidant curcumin. Scientific studies have shown that Lakadong turmeric possesses 7–12% curcumin, whereas standard turmeric only has 2-3%. As a result of its high curcumin content, Lakadong turmeric powder is packed with health benefits and enhances culinary experiences.

 

Holy Grass: The Miracle-Working Spice

Some people in North East India even call this spice a “wonder spice” because of how widely it is used and how long it has been popular. For its genuineness, freshness, and fragrant flavour, it is the most sought-after spice on every continent.

 

Let’s talk about the things that set Lakadong turmeric apart. In contrast to standard turmeric, which thrives in temperatures between 20 and 30 degrees Celsius, Lakadong turmeric prefers cooler, more humid conditions. The unique flavour of this wonder spice may be attributed in large part to the Meghalayan region’s cool climate, abundant rainfall, rugged terrain, and high-quality soil. Finally, the unique flavour of Lakadong turmeric powder has been protected for decades thanks to the organic farming techniques and local traditions used by Meghalayan farmers. 

 

Introduction to Lakadong Turmeric Harvesting

Below are the primary processes involved in growing, refining, and packaging the miracle spice from Meghalaya.

 

Rains in March and April allow farmers in Meghalaya to clear their fields of weeds, bushes, and other plants before sowing their seeds. Two or three Lakadong Turmeric seed rhizomes are dropped into the pits, and the area is ridged and furrowed before being ploughed and pounded to a fine tilth. 

 

During December and January, harvesting occurs as Meghalayan farmers get ready to receive the magical spice. After seeing the telltale signs of wilting on the stems and leaves, farmers gently use hoes to lift the clusters of rhizomes. To clean them, they give them a little tap. Rhizome clusters from mustard oil for cooking usually include anything from eight to twelve-finger rhizomes.

 

Farmers in Meghalaya are very particular about the seeds they save for future crops, and they refuse to trade them for anything that would compromise their quality. The best seeds are selected for the next year’s crop, and the roots are cleaned and sorted for consumption or sale.

 

Asavi Processing Team is presently actively participating. We go to great lengths to ensure that the turmeric powder we sell to our customers is authentic Lakadong turmeric powder. After being washed, dried, and powdered, the turmeric is submitted to a reputable laboratory for analysis to ensure it is free of harmful substances like chemical pesticides, heavy metals like lead, and contaminants like Sudan colour. 

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