Turmeric

Mt. Meru’s Lakadong Turmeric Powder begins where turmeric has always begun: in the highlands of Meghalaya, India.

Grown at altitude in mineral-rich soil and abundant rainfall, Lakadong turmeric is naturally rich in curcumin (8–12%), significantly higher than standard varieties. In Ayurvedic tradition, turmeric is valued as a whole herb — where curcumin works in harmony with turmerones, volatile oils, and dozens of naturally occurring compounds that together preserve turmeric’s natural integrity and potency as a whole herb. But potency is only part of the story.

Each rhizome is harvested by hand, sun-dried to preserve its natural vitality, and stone-ground into a vibrant, aromatic powder. Nothing extracted. Nothing standardized. Nothing engineered.

Just whole turmeric as it has been used for generations.

In India, turmeric, affectionately called, “the Kitchen Queen” is the heart of the kitchen. From immune-boosting khichdis to delicious curries, turmeric can be added to almost every dish. Associated with a myriad of health benefits, it has been a staple of the Indian way of life for over 6000 years.

Lakadong Turmeric supports Maṇipūra — the Solar Plexus Chakra — symbolizing digestive fire, vitality, and steady energy cultivated through daily nourishment.

Lakadong Turmeric Curcuma longa) Rhizome
A rare turmeric variety grown in the highlands of Meghalaya, India, naturally containing 8–12% curcumin, 4-6 times higher than typical turmeric. Traditionally used in Ayurveda to support a healthy inflammatory response, digestion, antioxidant activity, and daily vitality.

Turmeric (Curcuma longa) is among the most widely studied botanicals, with thousands of published papers exploring curcumin and its properties. But turmeric is more than curcumin alone.

Alpha-turmerone and other naturally occurring compounds in the whole rhizome interact with curcumin as part of turmeric’s complex phytochemical matrix — contributing to its traditional breadth of use and support for a healthy inflammatory response. This is why Ayurveda traditionally used turmeric as a whole herb, recognizing that its compounds work together in ways isolation cannot fully replicate.

Each serving delivers 45 mg of naturally occurring curcuminoids within the complete botanical matrix of whole Lakadong turmeric. 

5,000 years of tradition. Now backed by research.

From the Highlands of Meghalaya

Lakadong turmeric is grown in the highlands of Meghalaya, India — where altitude, rainfall, and mineral-rich soil contribute to its naturally high curcumin content (8-12%), far above typical varieties. 

We partner directly with tribal farming communities who cultivate using regenerative practices that honor both the land and the generations who have stewarded it.

Harvested by hand at peak maturity, naturally sun-dried, and stone-ground, the process preserves its Prāṇa-rich essence — the plant’s natural vitality.

The Ayurvedic Spice of Life

In India, turmeric, known as the “Kitchen Queen,” is added to almost every dish. Stir into:

• Curries
• Lentil soups
• Rice dishes
• Roasted vegetables
• Smoothies
• Coffee

Or try a simple morning ritual:

Turmeric Wellness Shot
¼ tsp Lakadong Turmeric
1 tsp fresh lemon juice
1 tsp honey
2 oz warm water

Whisk and drink to gently awaken your inner fire.