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The high-altitude legend. Intensely aromatic, impossibly vibrant
In Meghalaya's high-altitude hills, the Lamare family has grown turmeric for three generations. The volcanic soil and misty climate produce rhizomes with curcumin levels most farms can only dream of - up to 3x the industry standard.
You'll know it the moment you open the jar: Earthy, warm, with an aroma that fills the room.
Works beautifully in golden lattes — warm milk with a pinch of turmeric and black pepper. Also great in curries and marinades.
Black pepper increases turmeric absorption by 2000%
Jainitia Hills, Meghalaya, India
Grown in
Meghalaya — "abode of clouds" — sits at 4,000ft where heavy monsoons and acidic soil produce aromatic spices.
Edwina Lamare walks to her family's fields in Lakadong village, where 'Shynrai Lakadong' — as it's called in Khasi — has been cultivated for three generations.
The Lamare and Nongdkhar family grows turmeric organically in the Jaintia Hills — no fertilizers, just mountain soil and knowledge passed down through generations.
Each rhizome is sliced by hand and sun-dried slowly to preserve the deep golden color and 7.61% curcumin that Lakadong is known for worldwide.
