Meghalaya’s Lakadong Turmeric has 10% curcumin, the highest among Indian varieties: What does this actually means for your health

Turmeric has coloured Indian kitchens for centuries. It goes into dals, curries, milk, pickles and even home remedies passed down through generations. It is one of those ingredients that sits in the spice box until someone catches a cold, gets a cut, or simply wants a warm drink after a tiring day.

Now, one variety from Meghalaya is drawing attention far beyond the kitchen.

Lakadong turmeric, grown in the Jaintia Hills of Meghalaya, contains almost 10% curcumin, the highest reported among Indian turmeric varieties. Regular turmeric generally contains around 2-4% curcumin, while Lakadong consistently records levels above 7%, with some batches reaching close to 10%.

At first, that may sound like just another number. But curcumin is the compound that gives turmeric its bright yellow colour and much of the scientific interest surrounding it. So, what does having more curcumin actually mean? Does it make Lakadong turmeric healthier? And why are researchers, farmers and policymakers paying so much attention to this humble spice?

Here’s a closer look.