According to the Indian Council for Agricultural Research, the uniqueness of the ecological situation in this region enables Lakadong variety to perform exceedingly well, yielding very high curcumin when compared to other locations in the state. The hilly terrain, suitable climate, rich soil and organic methods of farming have helped farmers to produce the best turmeric in India. These rhizomes are harvested during December to April. What makes it unique is that this particular variant with high curcumin can be grown only in this region of Meghalaya. If it is grown anywhere else, it will not yield the same amount of curcumin. This turmeric not only adds a distinct flavour and vibrant colour to dishes but also has multiple medicinal benefits.

This variety of turmeric is a super-food and is grown in natural conditions to maintain the Curcumin level.