Lakadong turmeric, a prized variety grown in the pristine hills of Meghalaya, India, has gained global recognition for its exceptionally high curcumin content—ranging between 7% to 12%, compared to the usual 2–4% found in regular turmeric. Known as the “golden spice,” it is valued not just for its rich color and earthy flavor but also for its medicinal and nutritional benefits.

However, many people are unaware that how you store and use Lakadong turmeric directly impacts its potency, flavor, and shelf life. Improper storage can reduce its curcumin strength and medicinal value, while correct usage can maximize its therapeutic benefits.

Curcumin, the bioactive compound in turmeric, is celebrated worldwide for its medicinal and nutritional benefits. Its antioxidant, anti-inflammatory, and therapeutic properties make it a high-demand ingredient in nutraceuticals, pharmaceuticals, cosmetics, and food industries. For entrepreneurs, establishing a curcumin extraction unit presents a lucrative business opportunity. This guide provides a step-by-step approach to understanding, planning, and executing a curcumin extraction unit efficiently and profitably.