Turmeric Curcuma longa is a flowering plant of the Ginger family, Zingiberaceae. The plant is perennial rhizomatous and is native to the Indian Subcontinent and Southeast Asia. The plant thrives in temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of annual rainfall.
The rhizome of the turmeric plant is used as medicine and is an important spice.
Turmeric is one of the key ingredients in many Asian dishes, imparting a mustard-like earthy aroma and a slightly bitter pungent flavour to the food. It is mostly used in savoury dishes. It is also used in canned beverages, bakery products, dairy products, ice creams, yogurt, yellow cakes, orange juice, biscuits, popcorn colour, cereals, sauces, and gelatine.
We have traditionally been cultivating our local species called ‘suvarna ‘. However this year onwards we have also started cultivating ‘Lakadong’ turmeric at our farms in Kotabagh and Ranikhet. ‘Lakadong’ is considered as the world’s best turmeric with curcumin levels ranging from 7-13%.
Medicinal use of Turmeric-
Turmeric provides relief from-
Type 2 diabetes
Irritable bowel syndrome
At our farms in Uttarakhand, we cultivate the ‘Suvrna’ species of ginger. It contains-
Essential Oils: 7.0%
Crude Fiber: 4.6 %
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