All turmeric was not created equal. Just like a fine wine, turmeric takes on the characteristics of the terroir in which it grows. Our turmeric is a specialty of the Wayanad region in India where my partner, Divakar lives. We supply award-winning restaurants across the country with our turmeric, and we give you access to the exact same lots. Chef Bonnie Morales of Kachka, in Portland, adores the smoky quality of our turmeric, even though it's not actually smoked. In India, Divakar sources only whole turmeric root not far from his home, and then he turns it into golden powder. Nothing is added. Use in mustard, relishes, dressings and curry. For those keeping track at home, our turmeric contains between 3.5 and 4% curcumin. Satisfaction, however, should be closer to 100%.