Natural Regular Turmeric – The Golden Spice of Indian Kitchens
🌿Traditional Use: – Natural Regular Turmeric has been a cornerstone of Indian cooking and Ayurveda for centuries. Known for its bright yellow color and earthy flavor, it’s widely used for its culinary and medicinal properties.
🌿Where It’s Grown:
Regular turmeric is cultivated across various regions in India, including:
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Maharashtra
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Tamil Nadu
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Andhra Pradesh
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Odisha
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West Bengal
These states contribute significantly to India’s position as the world’s largest turmeric producer.
🌿Cultivation Method:
Naturally grown turmeric is harvested using traditional farming practices, often sun-dried and minimally processed to retain its active compounds like curcumin, though at lower levels (2–4%) compared to Lakadong turmeric.
🌿Cultural Significance: Turmeric is deeply woven into Indian rituals, wellness traditions, and everyday meals. It symbolizes purity, healing, and protection — making it a staple in both kitchens and customs.
🌿Health Benefits:
Regular turmeric supports digestion, immunity, and joint health, and is widely used in home remedies. While it has lower curcumin than Lakadong, it is perfect for daily cooking and general wellness.
Natural Regular Turmeric vs. Lakadong Turmeric
| Feature | Natural Regular Turmeric | Lakadong Turmeric |
|---|---|---|
| Origin | Various regions across India (e.g., Maharashtra, Tamil Nadu) | Jaintia Hills, Meghalaya |
| Curcumin Content | 2–4% | 7–12% (High) |
| Color | Bright Yellow | Deep Golden-Yellow |
| Aroma | Mild to Medium | Strong, Earthy, Rich |
| Farming Method | Traditional/Natural | Naturally grown, often Organic Certified |
| Purity | High (if unpolished) | 100% Pure, Unadulterated |
| Best Use | Daily Cooking, Curries, Milk | Medicinal Use, Golden Milk, Immunity Boosters |
| Price Range | Affordable | Premium |
| Shelf Life | 6–9 Months | 9–12 Months |
| GI Tag | No | Yes (GI-Tagged Product of Meghalaya) |
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