Lakadong turmeric, native to the Jaintia Hills of Meghalaya, is renowned worldwide for its exceptionally high curcumin content—often above 7%, compared with 2–3% in regular varieties. At Seechur Agro, we cultivate this golden spice under controlled and traceable conditions to ensure both purity and potency.
1️⃣ Harvesting at the Right Stage
Lakadong turmeric takes 8–9 months from planting to maturity.
- Timing: Harvest begins once the leaves and stems turn yellow and begin to dry.
- Care: The rhizomes are carefully lifted with hand tools to prevent bruising.
- Sorting: Only mature, disease-free rhizomes are selected for processing.
2️⃣ Cleaning and Washing
Immediately after harvest, the rhizomes are washed in clean water to remove soil and fibrous roots.
- Triple-stage washing—soaking, brushing, and rinsing.
- Excess water is drained to prevent microbial growth before boiling.
3️⃣ Boiling for Curing
Boiling enhances color, aroma, and shelf life.
- Method: Boiled in stainless-steel vessels for 45–60 minutes.
- Temperature: Maintained at 90–95 °C.
- Outcome: Color deepens, aroma intensifies.
4️⃣ Drying Under Controlled Conditions
Proper drying locks in curcumin and prevents mold.
- Solar-assisted polyhouse dryers maintain 55–60 °C.
- Drying time: 12–18 hours until moisture is below 10%.
5️⃣ Polishing and Grading
- Dried rhizomes are mechanically polished.
- Graded by size and color intensity.
- Only premium orange-gold fingers qualify as Grade A Lakadong.
6️⃣ Pulverizing and Packaging
- For turmeric powder: Ground using low-heat hammer mills and sieved to 80 mesh.
- Packed in moisture-barrier pouches with batch traceability code.
7️⃣ Quality Assurance
- Curcumin content (HPLC), microbial load, heavy metals, moisture, volatile oils.
Conclusion: From seed to sealed packs, Seechur Agro’s Lakadong turmeric is cultivated with purity, traceability, and consistency in mind.