
Lakadong Turmeric
Jaintia Hills, Meghalaya
Deep golden colour · earthy aroma
Naturally deep colour and a high-curcumin profile from one of India's most prized turmeric belts.
The Good Grade Co.
We sort. We grade. We pack only what makes the cut.

Sivi the SieveShe’s picky, so you don’t have to be.
01 · The lot arrives
Whole pieces, broken bits, stems, dust and the good stuff — one heap, several grades hiding in it. Most brands stop looking here.
The Good Grade Process

01 · The lot arrives
Whole pieces, broken bits, stems, dust and the good stuff — one heap, several grades hiding in it. Most brands stop looking here.
Lot remaining: 100%

02 · First pass
Stems, fragments and broken material shake out first. It has other uses. Ours is not one of them.
Lot remaining: 62%

03 · Second pass
Decent colour, decent aroma, not quite the cut. Sivi says no. Politely, but no.
Lot remaining: 34%

04 · The good grade
Uniform, aromatic, true to origin. This is the grade that earns the name on the pack.
Lot remaining: 18%

05 · Packed with pride
The keepers are milled in controlled batches and packed with their details on record. From a full heap to the few that earned it.
Lot remaining: 18%
The First Collection
Sorted, graded, and packed with its batch details on record. Each product earns its place on the shelf.

Jaintia Hills, Meghalaya
Deep golden colour · earthy aroma
Naturally deep colour and a high-curcumin profile from one of India's most prized turmeric belts.

Malabar Coast, Kerala
Bold aroma · clean heat
Bold berries left longer on the vine for a larger size, deeper aroma and clean, building heat.

Haveri, Karnataka
Rich colour · mild heat
Wrinkled crimson pods prized for rich natural colour and gentle warmth rather than raw fire.

Guntur, Andhra Pradesh
Strong heat · clean colour
The workhorse of serious Indian kitchens. Straightforward, honest heat with a clean red colour.

Unjha belt, Gujarat
Strong aroma · clean flavour
Plump, oil-rich seeds with the strong nose that thin, dusty cumin never quite manages.
Why We Exist
We spent years on the other side of this trade — sorting and grading India’s harvest for export. Watching the boldest pepper, the deepest chillies, the richest turmeric get packed for ports we’d never eat in.
The top grade was never meant for us. That was just how the trade worked. Nobody asked why.
So we started asking. Then we stopped asking and started packing — the same grade, the same standards a shipment must clear to enter the world’s strictest markets. Kept home instead.
Every Good Grade lot is held to export-grade quality standards — among the strictest in the trade — before it's allowed anywhere near your kitchen.
What Does Not Make the Cut
Quality is shaped by what we choose, and guarded by what we refuse.

Lots below our quality and freshness standard are rejected at the gate.
Nothing added to make a spice look better than it is.
No starch, husk, dust or bulking agents. Ever.
No exhausted, low-aroma material used to stretch a batch.
Moisture that compromises quality or shelf life fails the lot.
No processing tricks that hide poor raw material.
From Source to Pack
We work near the mandis and processing yards where grade is first argued over, lot by lot.
Each batch is checked for the risks that matter — added colour, pesticide residue, heavy metals — before it earns the pack.
Scan the QR on any pack to see its batch number, origin, processing date, and what was checked.
Sorting at the source — where the grade is decided
Some brands wave at the sieve. We make every batch earn it.
The first collection is packing now. Leave your email and be first through the mesh.