Ground Lakadong Turmeric

Khet & Co. offers Lakadong Turmeric in multiple forms to suit different lifestyles and uses, all maintaining the exceptional 9-12% curcumin content.
Lakadong Turmeric Powder: Finely ground powder made from 9-month mature rhizomes, sun-dried and stone-ground in small batches. Perfect for daily cooking, golden milk, smoothies, and topical applications. Available in 50g (trial size), 100g (standard), 250g (value), 500g (bulk), and 1kg (wholesale) packs. Shelf life: 18-24 months.
Lakadong Turmeric Root (Whole Rhizomes-Coming Soon): Dried whole turmeric fingers for those who prefer grinding fresh at home. Offers maximum potency and longer shelf life (24-36 months). Available in 200g, 500g, and 1kg packs. Requires grinding but provides ultimate freshness.
Lakadong Turmeric Capsules (Coming Soon): Convenient vegetarian capsules with 500mg Lakadong turmeric powder per capsule, enhanced with black pepper extract (piperine) for 2000% better absorption. Ideal for travel, precise therapeutic dosing, or those who dislike turmeric's taste.
Lakadong Golden Milk Mix (Coming Soon): Ready-to-mix blend featuring Lakadong turmeric, black pepper, cinnamon, ginger, cardamom, and coconut milk powder. Just add hot water or milk for instant golden milk. Perfect for busy professionals and beginners.
Lakadong Turmeric Paste (Coming Soon): Fresh turmeric blended with cold-pressed sesame oil and black pepper, creating ready-to-use paste for topical applications, traditional medicinal use, or quick cooking. Refrigerated product with 30-day shelf life. Available in select markets.
Which Should You Choose? Choose powder for versatile daily use and best value. Choose whole root for maximum freshness and traditional preparation. Choose capsules for convenience and travel. Choose golden milk mix for quick wellness routines. Choose paste for topical applications and traditional remedies.
Bulk & Subscription Options: Wholesale pricing available for restaurants and wellness centers (5kg and 10kg bags). Subscribe and save 15% with automatic delivery every 1-3 months, plus free shipping and the convenience of never running out.

Lakadong turmeric powder is incredibly versatile for culinary, wellness, and topical applications.
Culinary Uses: Add ¼-½ teaspoon to curries, gravies, and dal during the tadka (tempering) stage, blooming it in hot oil or ghee to release aroma and colour. Use ¼ teaspoon in rice dishes like biryani or pulao for golden hue. Add to soups, broths, marinades, and stir-fries. For roasted vegetables, toss 500g vegetables with ½ teaspoon turmeric, olive oil, salt, and pepper before roasting at 200°C. Mix into scrambled eggs, marinades for chicken or fish, and salad dressings for both flavour and nutrition.
Wellness Drinks: Make traditional golden milk (haldi doodh) by warming 1 cup milk with ¼ teaspoon Lakadong turmeric, a pinch of black pepper, and honey. For a morning detox drink, mix ¼ teaspoon turmeric in warm water with lemon juice and black pepper, consuming on an empty stomach. Add ¼-½ teaspoon to smoothies along with banana, almond milk, cinnamon, and almond butter. Make turmeric tea by steeping ¼ teaspoon with fresh ginger, honey, lemon, and black pepper.
Topical Applications: Create a face mask by mixing 1 teaspoon Lakadong turmeric with 2 tablespoons yogurt or honey, applying to clean face for 10-15 minutes (may temporarily stain skin yellow). For wound healing, make a thick paste with turmeric and water or honey for minor cuts and scrapes. Mix 1 tablespoon turmeric with 3 tablespoons coconut oil and honey for a scalp health hair mask.
Creative Uses: Make turmeric butter by mixing ½ cup softened butter with 1 teaspoon turmeric and ¼ teaspoon black pepper for spreading on toast or finishing dishes. Create golden vinaigrette with olive oil, apple cider vinegar, turmeric, Dijon mustard, and honey. Add to hummus for beautiful golden colour and extra nutrition.
Important Tips: Always combine with black pepper (piperine) for 2000% better curcumin absorption. Take with fats like oil, ghee, or milk for enhanced bioavailability since curcumin is fat-soluble. Start with smaller amounts if new to turmeric. Use clean, dry spoons to prevent moisture and clumping. Store in airtight container in cool, dark place away from stove and sunlight.
Dosage Guidelines: For general wellness, use ½-1 teaspoon daily split across meals and drinks. For therapeutic support, use 1-2 teaspoons daily (consult healthcare provider for specific conditions). Consistency matters more than quantity—daily use is recommended for best results.

Because Lakadong turmeric contains 9-12% curcumin (3-4 times higher than regular turmeric), you need significantly less to achieve the same colour, flavour, and health benefits.
The 1/3 Rule: If a recipe calls for 1 teaspoon of regular turmeric, use only ⅓ to ½ teaspoon of Lakadong turmeric. This is because Lakadong has 3-4x more curcumin, resulting in stronger color, more potent flavor, and more effective therapeutic properties.
Daily Cooking (Per 4 Servings): Use ¼-½ teaspoon for curries and gravies, ¼ teaspoon for dal, ⅛-¼ teaspoon for rice, ¼ teaspoon for soups, ¼ teaspoon for stir-fry vegetables, and ½ teaspoon for 500g roasted vegetables. Always start with less—you can add more, but can't remove excess.
Wellness Drinks (Per Single Serving): Use ¼ teaspoon for golden milk, turmeric water, turmeric tea, and fresh juices. Use ¼-½ teaspoon for smoothies. Always add a pinch of black pepper to wellness drinks for 2000% better curcumin absorption.
Topical Applications: Use 1 teaspoon mixed with yogurt or honey for face masks (1-2 times weekly), ½-1 teaspoon for wound healing paste, and 1 tablespoon for full scalp/hair masks (every 2 weeks).
Therapeutic Dosing: For general wellness, consume ½-1 teaspoon total daily (approximately 150-270mg curcuminoids), split across meals and drinks. For targeted health support, use 1-2 teaspoons daily (approximately 300-540mg curcuminoids). Most clinical studies showing health benefits use 500-2000mg curcuminoids daily. Just 1.5-2 teaspoons of Lakadong turmeric provides approximately 500mg curcuminoids—the equivalent of 6-8 teaspoons of regular turmeric.
Curcumin Content Breakdown: One teaspoon (3g) contains approximately 225mg curcuminoids, ½ teaspoon (1.5g) contains approximately 112mg curcuminoids, and ¼ teaspoon (0.75g) contains approximately 56mg curcuminoids.
Age-Specific Guidelines: Adults (18+) can use ½-2 teaspoons daily. Adolescents (12-17) should use ¼-½ teaspoon daily. Children (6-11) should use ⅛-¼ teaspoon daily. Young children (2-5) should use pinch to ⅛ teaspoon daily. Not recommended for infants under 2 years without pediatrician consultation. Pregnant/breastfeeding women should stick to culinary amounts (¼-½ teaspoon daily) and consult healthcare provider before therapeutic doses.
Pack Duration: With ½ teaspoon daily use, 50g lasts ~1 month, 100g lasts ~2 months, 250g lasts ~5.5 months, and 500g lasts ~11 months—making Lakadong turmeric excellent value despite higher upfront cost.
Remember: Less is more with Lakadong turmeric. Start with smaller amounts, use 1/3 to 1/2 the amount of regular turmeric recipes, and adjust based on taste preference and health goals.

Absolutely! Lakadong turmeric is exceptional for cooking, elevating everyday dishes with its vibrant colour, rich aroma, and superior flavour profile. However, its high curcumin content (7.5-9%) requires some adjustments.
Why Lakadong is Superior for Cooking: It provides intense deep golden-orange colour versus pale yellow of regular turmeric, requiring less quantity for same visual impact. It offers rich, complex flavour with pronounced earthy notes and slightly peppery, warm finish. The strong, distinctive aroma fills your kitchen with inviting scent when bloomed in oil. You'll use only 1/3 to 1/2 the amount of regular turmeric, making one pack last 2-3 times longer.
Best Cooking Method - Blooming in Oil (Tadka): Heat oil or ghee over medium heat, add cumin seeds until they crackle, then add ¼ teaspoon Lakadong turmeric powder and stir immediately for 5-10 seconds until fragrant. This method works because curcumin is fat-soluble and releases better in oil, creating an aromatic base that intensifies flavour and colour. Don't overheat as turmeric burns quickly—if it smells burnt, start over as burnt turmeric tastes bitter.
Cooking Techniques: For curries and gravies, add turmeric early after onions are softened, mixing it with water or yogurt first to prevent clumping. Simmer for 10-15 minutes to cook off raw flavour. For dal and lentils, add ¼ teaspoon while boiling or during tadka at the end. For rice dishes, add a pinch (⅛ teaspoon) while cooking or mix with ghee before adding to rice. For marinades, combine with yogurt, lemon juice, ginger-garlic paste, and spices, marinating proteins for 30 minutes to 2 hours. For soups and broths, add ¼ teaspoon during cooking for warmth and anti-inflammatory benefits.
Temperature Considerations: Medium heat is ideal—avoid high heat as curcumin degrades above 180°C (350°F). For sautéing and stir-frying, add turmeric after reducing heat slightly or toward end of cooking. For slow cooking, add turmeric early as gentle, long cooking enhances flavour integration. For baking, temperatures up to 180°C (350°F) preserve curcumin; add to batters for breads, muffins, and savoury baked goods.
Dishes That Shine: Lakadong turmeric excels in Indian curries (chicken curry, paneer tikka masala, dal tadka), Middle Eastern dishes (hummus, falafel, rice pilaf), Southeast Asian cuisine (Thai curries, Indonesian rendang), Western adaptations (turmeric lattes, smoothie bowls, roasted vegetables), and baking (turmeric bread, savoury muffins, crackers).
Important Cooking Tips: Use ¼-½ teaspoon for 4 servings—less than regular turmeric. Always bloom in oil or ghee first for maximum flavour release. Add pinch of black pepper to cooking to increase curcumin bioavailability. Don't burn it—turmeric turns bitter when overheated. Store properly in airtight container away from heat and light. Remember that turmeric stains—use glass or stainless steel utensils and immediately wash any stains with soap.

Golden milk (haldi doodh) is a traditional Indian wellness drink known for its anti-inflammatory properties and sleep-promoting benefits. Lakadong turmeric's high curcumin content makes exceptionally potent golden milk.
Classic Golden Milk Recipe (Single Serving):
Ingredients: 1 cup milk (dairy, almond, oat, or coconut), ¼ teaspoon Lakadong turmeric powder, small pinch black pepper (essential for 2000% better absorption), ½ teaspoon honey or maple syrup (optional), pinch of cinnamon (optional), and dash of vanilla extract (optional).
Method: Warm milk in saucepan over medium heat without boiling. Add turmeric and black pepper, whisking well to avoid clumps. Simmer gently for 2-3 minutes, allowing flavours to infuse. Strain if needed to remove any clumps. Add sweetener, cinnamon, and vanilla. Pour into mug and enjoy warm, preferably before bedtime.
Pro Tips for Perfect Golden Milk: Make turmeric paste first by mixing ¼ teaspoon turmeric with 1 tablespoon warm milk before adding to remaining milk—this prevents clumping. Add small piece of fresh ginger for extra warmth and anti-inflammatory benefits. Include dash of coconut oil or ghee to enhance curcumin absorption (curcumin is fat-soluble). Froth with milk frother or immersion blender for café-style latte texture. Adjust sweetness to taste—some prefer unsweetened, others like 1 teaspoon honey.
Variations to Try:
Spiced Golden Milk: Add ¼ teaspoon cinnamon, ⅛ teaspoon cardamom, pinch of nutmeg, and 2-3 black peppercorns for traditional chai-style flavour.
Chocolate Golden Milk: Add 1 teaspoon cacao powder and 1 teaspoon maple syrup for indulgent yet healthy treat.
Iced Golden Milk Latte: Make as directed, let cool, pour over ice, and top with frothed milk for refreshing summer drink.
Protein-Boosted Golden Milk: Add 1 scoop vanilla protein powder for post-workout recovery drink.
Adaptogenic Golden Milk: Add ½ teaspoon ashwagandha powder or maca powder for additional stress-relief and energy support.
Milk Alternatives: Dairy milk provides natural fat for curcumin absorption and creamy texture. Coconut milk (canned, full-fat) offers richest, creamiest texture with natural fats. Almond milk requires adding ½ teaspoon coconut oil or ghee for fat. Oat milk provides natural creaminess and slightly sweet flavour. Cashew milk offers neutral, creamy base.
Health Benefits: Golden milk supports restful sleep when consumed before bed, reduces inflammation throughout the body, supports joint health and mobility, aids digestion and gut health, boosts immune function, supports brain health and cognitive function, and provides antioxidant protection. The combination of curcumin, healthy fats, black pepper, and warming spices creates synergistic wellness benefits greater than turmeric alone.
Best Time to Drink: Evening/bedtime is traditional time for promoting restful sleep and overnight recovery. Morning consumption provides anti-inflammatory support and gentle energy. Post-workout supports muscle recovery and reduces exercise-induced inflammation. Anytime works for general wellness and immune support.
Make Ahead: Prepare golden milk paste by mixing 4 tablespoons Lakadong turmeric with 1 teaspoon black pepper and storing in airtight container. Use ½ teaspoon paste per cup of milk for quick preparation.