Lakadong Turmeric Adulteration Alert: What Consumers Need to Know

The rising fame of Lakadong turmeric brings opportunity—and risk. As demand rises, so do cases of mislabeling, dilution, and adulteration. Here’s how to stay safe, smart, and informed.

Fraud comes in many shapes: mixing in cheaper turmeric powder, adding fillers like starch, including turmeric from non-Lakadong regions but using the name, or cutting costs by using low-quality drying / grinding methods that degrade curcumin. Some suppliers may even pretend “Lakadong” but source rhizomes from entirely different areas.

Consumers should demand transparency: where it was grown (specific village or district), who processed it, under what conditions, and what lab tests back up potency claims. Authentic Lakadong products will often show these details clearly, sometimes even small-farm cooperative info.

Scientific studies confirm what smells tell you. For example, the Lakadong efficacy study found that many “Lakadong” market samples, when tested, varied in curcumin content depending on location and processing. Lower curcumin samples sometimes correlated with poor drying or adulterated sources.

Red flags include extremely low price (too good to be true), vague labeling (“Lakadong style,” “Lakadong type,” no certificate or lab test), no mention of GI tag, or product shipped in loosely sealed or exposed packaging. Even good turmeric can lose potency, but fake or diluted turmeric gives much less value.

Also, remember storage matters: even authentic Lakadong can be rendered weak by heat, humidity, or exposure to light. Poor packaging or opened containers stored badly degrade curcumin and oils fast.

As awareness grows, some regulatory efforts are catching up. The GI tag helps legally guard the name. Food safety regulations in India require disclosure of heavy metals, but enforcement varies. Brands that proactively publish lab results (on microbial load, metals, curcumin %) are more trustworthy.