Not all turmeric is equal
Most turmeric sold in Europe is grown on flat, irrigated lowland farms and contains 2–3% curcumin. Our Himalayan turmeric is grown at altitude in Nepal’s hill districts, where slower growth, cooler temperatures, and natural soil richness produce a root with 4–6% curcumin — the highest naturally achievable without chemical enhancement.
The difference is visible the moment you open the bag: a deep, vivid orange-gold colour that stains powerfully. The flavour is warmer and more complex than supermarket turmeric — earthy, slightly bitter, with a warm floral note.
Uses
- Cooking: curries, rice, soups, dressings, marinades
- Golden milk / Kurkuma Latte: mix with warm milk and black pepper
- Smoothies: add a teaspoon to morning smoothie
- Baking: gives breads and cakes a golden hue
Note: Always consume with black pepper — piperine in pepper increases curcumin absorption by up to 2,000%.
Origin: Hill districts, Nepal | Certification: Organically grown | Curcumin content: 4–6% | Form: Fine powder, cold-milled | Shelf life: 24 months
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