There’s a memory every Bengali carries — the golden stain of haldi on Ma’s fingers as she rubbed fresh turmeric onto fish before frying, or mixed it with mustard oil for a quick home remedy. The air was thick with the warm, earthy smell of spices, the hiss of the pan, and Ma’s voice echoing from the kitchen, calling you for lunch.

Lakadong Haldi is not just turmeric powder. It’s that golden thread tying generations of Bengali kitchens. Sourced from the clean hills of Meghalaya, this haldi is rich in curcumin. Its deep colour and strong aroma bring back the feeling of those childhood meals. Whether stirred into warm milk on a winter night, or added to shorshe ilish, Lakadong Haldi brings back the taste of home.

Area of Procurement:  Jaintia Hills, Meghalaya

Specifications

Popular Dish

A pinch in your maacher jhol to add that old-world colour and depth, or mix it with mustard oil and salt to rub on vegetables before frying. Make haldi doodh for your kids just the way your Ma did for you, adding a spoonful of honey and love. Stir it into dals, curries, or even a hot glass of water with lemon — and let every sip, every bite, take you back to your mother’s kitchen, where time slowed down and the food healed more than just hunger.