Turmeric is an essential component of Indian cuisine. Curcumin, a chemical found in the item, is well-known for its health benefits, colour, and scent. Turmeric from Lakadong, one of the world’s best types, has 12 percent curcumin, compared to 3 to 5 percent in store-bought turmeric. This turmeric variety is grown in a tiny village in the western foothills of the Jaintia Hills in Meghalaya, India. Curcumin, which is plentiful in Lakadong turmeric, is recognised for its antioxidant and anti-inflammatory qualities. The items, which have a strong flavour and are brightly coloured, are also sold to many places throughout the world. Indian Council of Agricultural Research (ICAR) has identified the specificity of the ecological condition of Meghalaya, which enables the production of turmeric of the ‘lakadong’ species with much higher curcumin than other places in the state.