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The Lakadong variety of turmeric grown in Meghalaya is drawing worldwide attention because of its high curcumin content. Curcumin is the pigment that gives turmeric its yellow colour and pungent smell. It has medicinal properties and is in demand in the pharmaceutical industry.

While most varieties of turmeric have a curcumin content of between 2% and 3%, the Lakadong variety has a curcumin content of about 7%. India is the world's largest producer of turmeric. Most of our country's turmeric is produced by Andhra Pradesh, Odisha and Tamil Nadu. The Lakadong variety which has high curcumin content is cultivated in a small region in East Jaintia Hills district.

Turmeric is a member of the ginger family. It is used to add flavour to food and in Ayurvedic medicine. It helps relieve arthritic pain and digestive problems. Its antioxidant and anti-inflammatory properties may help in treating cancers of the colon, skin and breast, and reduce incidence of Alzheimer's disease and heart disease.

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Include these locally-available foods that are rich in fibre, antioxidants, essential vitamins, minerls and healthy fats in your diet.

GOOSEBERRY

 Few can resist the joy of eating a gooseberry preserved in brine. Offering a delicious mix of salty, sour and sweet after tastes, the gooseberry has always had a place in our hearts. Had as pickles or plucked directly off the tree and eaten, this every-day berry has a number of health properties. It is a natural blood purifier, boosts immunity, helps in weight management and is good for the skin and hair. Next time you find gooseberries, make sure you eat them.

MORINGA

 Packed with anti-oxidants, vitamins and minerals, the moringa is a powerhouse of nutrients. Containing seven times more Vitamin C than oranges and 15 times more potassium than bananas, in addition to iron and amino acids, it helps build muscle and helps the body heal. Eat it as a simple curry or add it to a salad. You could even add moringa leaves to your pasta.

JACKFRUIT

 The humble jackfruit is today celebrated for its multiple health benefits. It is considered more nutritious than other fruits because consuming a small cup of sliced jackfruit can give you carbohydrates, protein, fibre, Vitamin A and C, riboflavin, magnesium, pottassium. copper and manganese that your body needs. It helps prevent diseases, especially diabetes. You can eat it ripe or cook raw jackfruit into a stir-fry. Jackfruit is used to make chips, too, and its flour is now used to make cakes, biscuits and even papads.

RAGI

Also known as finger millet, ragi is a cereal rich in protein and minerals. Known for its anti-microbial properties, ragi helps boost immunity and bone health. Ragi is also known for its ability to prevent cancer. Normally had as a porridge or dosa or steamed like an idli or mudde, ragi ncan be had in fancy forms too - it can be added to cookies, muffins, and even in cakes.

BANANA BLOSSOM

A rich source of vitamins, minerals and fibre, the banana flower helps in development of a healthy body and mind. It has the power to cure infections, too and aids digestion. If you don't want to have it as a traditional stir-fry, you could make an interesting salad out of it, by adding other vegetables or fruits, as the banana blossom can also be had raw.

TURMERIC

 Many of us started consuming more of turmeric during the first wave of COVID-19. This is because turmeric can help build immunity against viral infections. It contains curcumin, a substance that helps reduce inflammation. In addition to turmeric's anti-spectic and anti-bacterial properties, it can also help relieve pain. So, next time you have your favourite curry, add an extra spoon of turmeric to it.

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