Whole Spices

Black Turmeric from North East India (Curcuma caesia) is a rare and medicinally rich variety of turmeric known for its deep bluish-black color and strong camphor-like aroma. It is mainly grown in the tribal and forested regions of Assam and Arunachal Pradesh, where it is used in traditional medicine and spiritual practices.

Key Features:

• Color & Taste: Dark bluish-black inside; bitter and earthy in taste.

• Active Compounds: Contains curcumin, essential oils, camphor, and other natural antioxidants.

• Medicinal Uses: Helpful in treating inflammation, joint pain, wounds, respiratory issues, skin diseases, and even certain infections.

• Cultural Importance: Used by tribal communities in rituals, healing traditions, and as a sacred herb.

Forms Available:

• Fresh Rhizome

• Dried Slices

• Powdered Form

• Oil Extracts (in some herbal preparations)

Shelf Life:

• Fresh Rhizome: 1–2 weeks (in cool storage)

• Dried or Powdered Form: 6–12 months (in airtight container, away from light and moisture)

Other Information:

• Farming: Mostly grown through organic or natural farming methods.

• GI Tag: Recognized with a Geographical Indication (GI) Tag due to its uniqueness and regional identity.

• Export Potential: Increasing demand in Ayurvedic, cosmetic, and nutraceutical markets globally.

Botanical Name: Cinnamomum tamala
Common Name: Indian Bay Leaf / Tejpatta
Origin: Assam, Meghalaya, Manipur, Arunachal Pradesh

Bay Leaf from Northeast India is known for its distinct aroma, superior oil content, and bold leaf structure. It is widely used in Indian and Southeast Asian cuisines for flavoring rice, curries, biryani, and herbal teas. Apart from culinary use, it has medicinal and aromatic properties, making it ideal for Ayurvedic formulations and essential oil extraction.

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  🌱 100% Natural & Sun-Dried

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  🍃 Large, greenish-brown whole leaves

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  🌿 High essential oil content (1.5–2%)

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  🧄 Strong aroma, slightly spicy and cinnamon-like

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  🌾 Hand-picked from forest-rich foothills of North East India

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  100g | 250g | 500g | 1kg | Bulk (25kg / 50kg sacks)

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  Available in poly packs, paper pouches, and vacuum-sealed bags

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  Culinary spice for curries, rice, soups

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  Ayurvedic medicine and herbal teas

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  Natural insect repellent

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  Essential oil production (fragrance industry)

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  Grown in pristine, chemical-free environments

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  Naturally dried and sorted by local tribal farmers

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  Supports sustainable forest livelihoods and biodiversity

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• Scoville Heat Unit (SHU): 10,00,000+
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• 100% Natural and Sun-dried
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• No artificial color or preservatives
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• Origin: Assam & Nagaland
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• Available in whole pods, flakes, or powder
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• Highly pungent – handle with care
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Karbi Anglong Ginger is a distinctive variety of ginger grown in the Karbi Anglong district of Assam, located in Northeast India. Known for its robust aroma, strong flavor, and medicinal qualities, this ginger is highly valued both locally and beyond.

Key Features:

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  Origin: Karbi Anglong district, Assam

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  Flavor: Pungent, spicy, and aromatic — ideal for culinary and medicinal uses

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  Quality: Known for its freshness, fibrous texture, and strong taste

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  Uses: Widely used in cooking, traditional medicine, herbal remedies, and spice blends

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  Cultivation: Grown primarily by small and marginal farmers in hilly and fertile lands with natural organic farming practices often applied

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  Economic Importance: Important cash crop for farmers in the region, contributing to rural livelihoods

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  Health Benefits: Used for digestive health, anti-inflammatory purposes, and as a natural remedy for cold and flu

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Karbi Anglong Ginger stands out due to its unique regional characteristics influenced by the soil and climate of the Karbi Anglong hills. It is increasingly gaining recognition in niche spice markets for its purity and strong flavor profile.

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• High fiber and essential oil content
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• Naturally grown in Karbi Anglong (Assam)
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• Intense flavor and aroma
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• Free from sulfur and chemical treatment
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• Suitable for fresh use or powdering
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• Packed in mesh or jute bags
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Lakadong Turmeric is a highly prized variety of turmeric originating from the Lakadong village in the West Jaintia Hills district of Meghalaya, Northeast India. It is renowned for its exceptionally high curcumin content, often ranging between 7-9%, which is significantly higher than ordinary turmeric varieties. Curcumin is the active compound responsible for turmeric’s bright yellow color and numerous health benefits.

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Key Highlights of Lakadong Turmeric:

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  Origin: Lakadong village, West Jaintia Hills district, Meghalaya

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  Curcumin Content: Among the highest in the world, making it extremely potent

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  Health Benefits: Known for anti-inflammatory, antioxidant, and medicinal properties

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  Flavor: Strong, pungent aroma with a rich earthy flavor

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  Color: Bright yellow-orange, used as a natural dye and in cooking

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  Uses: Widely used in traditional medicine, culinary dishes, and as a natural colorant

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  Recognition: Geographical Indication (GI) Tag: Lakadong Turmeric was granted the GI tag by the Government of Meghalaya in 2016. This GI certification recognizes its unique quality and origin, ensuring that only turmeric grown in the Lakadong region can be marketed under this name. The GI tag helps protect the authenticity and enhances the market value of this special turmeric variety.

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Lakadong Turmeric is increasingly popular in both domestic and international markets due to its purity and superior quality. It is highly sought after by herbal supplement manufacturers, chefs, and health-conscious consumers alike.

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• Curcumin content: >7%
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• Deep yellow-orange color
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• Cultivated in Meghalaya (Lakadong region)
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• 100% organic and chemical-free
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• Available in whole or powder form
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• Strong aroma and earthy taste
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