Directly from small family farms in the Kumaon Himalayas — spices, masalas, and pulses grown the way they have been for centuries.
Grown in the Kumaon foothills — tasted in every meal.
Cold-ground haldi from mountain farms of Kumaon — deep golden, intensely aromatic, and rich in curcumin. Never blended with starch or fillers.
Pahadi adrak from Almora — more pungent and aromatic than plains ginger due to slower growth at elevation. Cold-dried and ground with no additives.
Pahadi lal mirch from Pithoragarh — vibrant deep red with bold heat that builds slowly. Stone-ground to preserve natural capsaicin oils and colour.
A rare, mineral-rich naturally-occurring salt unique to the Kumaon hills. Its distinctive green tint comes from trace minerals including magnesium and copper. Prized in traditional Kumaoni cooking for centuries.
A potent Ayurvedic blend of three superfoods — cold-dried and ground together into an easy-to-use morning supplement.
Slow-dried and cold-ground Pahadi onions — richer and more complex than commercial dried onion.
Pahadi lehsun — mountain garlic cloves with more allicin than plains varieties, slowly dried and cold-ground.
Traditional Kumaoni sun-dried urad dal dumplings — fermented batter dried in mountain air. A cornerstone of Kumaoni cuisine.
Pahadi rice — a heritage variety from the terraced fields of Nainital. Smaller grained, intensely nutty. The staple grain of Kumaon.
Almora rajma — India’s most prized kidney bean. Grown on the cool terraced slopes of Almora. Smaller, creamier, more flavourful than the plains variety.
Gehad (Horse Gram) — a protein-dense mountain pulse. Deep earthy flavour, revered as a medicinal food in Uttarakhand.
Our founders grew up watching their grandmothers crush spices on stone — spices that smelled alive, vivid, impossibly rich. When they moved to the city, nothing from the market came close. So they went back.
Deep into the Kumaon hills of Uttarakhand, where farmers still grow turmeric by hand and rajma climbs the mountain terraces, they built direct relationships with over 30 families.
This is not a supply chain. It is a community.
Real kitchens. Real flavour.
Finally, a turmeric that smells like turmeric should.
The Kumaon Rajma changed how I cook dal. Already on my third bag.
Hara Namak is unlike anything I had before — subtle, mineral, alive.
Ordered the Garlic Masala on a whim. Cannot cook without it now.
Beautiful packaging and the flavour delivery is even better.
Bhaat rice is so fragrant. My grandmother says it reminds her of home.
Recipes from the Kumaon hills — click any card to read the full recipe.
The most beloved Kumaoni roadside snack — crispy potatoes with jakhiya seeds and our green salt.
Slow-cooked Almora kidney beans with mountain spices — the way it’s been made for generations.
A warming anti-inflammatory Haldi Doodh — ready in 5 minutes.
Amla, Beetroot and Carrot — the Ayurvedic trinity. Ready in 2 minutes.
A thick, warming mountain soup used for centuries to dissolve kidney stones.
A robust mountain ginger tea using cold-dried pahadi adrak — far more potent than market ginger.
Aloo Ke Gutke is the soul food of Uttarakhand — found at every mountain dhaba and chai stall. “Gutke” means chunks in Kumaoni. Always pahadi potatoes, always mustard oil, always bold spices.
Uses Turmeric (anti-inflammatory curcumin), mustard oil (heart-healthy fats), and Hara Namak (trace minerals). Jakhiya seeds are unique to the Himalayas — known for digestive benefits in traditional Pahadi medicine.
Simpler and earthier than the north Indian gravy you know. No onion. No tomato. Just Almora beans, pure spices, and patience.
Almora Rajma provides complete plant protein. One serving delivers over 15g protein and 8g dietary fibre. Combined with Turmeric and Garlic Masala, it is a deeply nourishing, anti-inflammatory meal.
Haldi Doodh has been consumed in Indian households for centuries. The secret is turmeric quality. Kumaon Turmeric, cold-ground at high altitude, makes an incomparably vivid cup.
Black pepper increases curcumin bioavailability by 2000%. Regular consumption supports joint health, brain function, and acts as a powerful antioxidant. Drink before bed for best results.
Our cold-dried ABC is the most convenient form — no juicer, no prep, full benefits. Best taken on an empty stomach every morning.
Amla contains 20x more Vitamin C than oranges. Beetroot converts to nitric oxide — improving blood vessel dilation and oxygen delivery. Carrot’s beta-carotene is essential for immune response and skin repair.
Gehad ki Dal is the most revered medicinal food in Kumaon. Consumed during winters and as a tonic, this thick shorba is both delicious and deeply therapeutic.
Horse Gram has the highest protein of any legume. Clinically studied for dissolving kidney stones. Significantly lowers postprandial blood sugar. Ideal for diabetics and cold mountain winters.
In the mountains of Kumaon, chai is not a beverage — it is a ritual. Our cold-dried Ginger from Almora is two to three times more pungent than market ginger.
Pahadi Ginger contains higher concentrations of gingerol than plains ginger. These reduce nausea, improve digestion, reduce inflammation, and support circulation. A traditional remedy for cold and flu.
Everything you wanted to know about our products.