Spices

The deep amber and aromatic long strands of Mongra Saffron from Kashmir set it apart from other varieties of this spice. Saffron is known as the “King of Spices.” Saffron is actually the Stigma of a Saffron flower. When the style is separated completely from its Stigma, we get dark red and silky, separated Stigmas and this is what is Mongra saffron. The Kashmiri saffron has been accorded with a GI tag (#635).

Mongra Saffron contains 10% more pigment in comparison to other two marketed forms of Saffron (i.e. Lacha and Guchi Saffron). In a market flooded with chemical-infused, adulterated saffron, we work directly with farmers to source the saffron from farms that practise regenerative agriculture.

Saffron contains several plant-derived chemical compounds that are known to have been antioxidant, disease preventing, and health promoting properties. Kashmir Mongra Saffron strands are added to several delicacies. Kashmiris use saffron to make their unique hot beverage, the Kahwa. They also use it in making a spice cake called Kashmir Ver.

Also known as Himalayan aromatic leaf garlic, Jimbu is a dried aromatic herb that is virtually unknown outside the Himalayan region. The herb looks like dry brownish-green grass and has a distinct flavour, somewhat like garlic and shallots. It is found wild throughout many regions of Nepal and Uttarakhand.

The farmers carefully hand-pick the green and tender foliage from the Jimbu plant in the field and the wild. It is harvested between July to September. After collection, the green Jimbu is brought back to villages and spread on dry mats in a well-ventilated covered shady area. Jimbu harvesters believe that drying in direct sunlight makes poor quality Jimbu without colour and flavour.

The distinct aroma of the herb is nearly lost in the drying process but can be revived to maximum flavour by browning it in hot oil until fully fragrant before using in dishes such as dal, lentil stew, or vegetables. Generally, a pinch of Jimbu is sufficient to infuse a dish with incredible flavour. It should be used sparingly, and never in its raw form.

Kaala Jeera, or Black Cumin, is an ancient spice of India. Also called Shahi Jeera, derived from the Persian word syahi which means “black”, the seed of shahi jeera is longer, thinner and darker in colour, compared to regular cumin seeds or jeera.

Grown in the valley of Kashmir and the higher reaches of Uttarakhand using chemical-free processes, the Shahi Jeera has stimulant, antispasmodic, stomachic, carminative, hypolipidemic, antibacterial, astringent, and sedative properties as well.

It is used whole and is roasted in India, where it's added to biryani, bread, chutney, curry, kebab, korma (meats and/or vegetables braised in a spiced sauce), and yoghurt. The Shahi Jeera is also found in some versions of the Indian spice blend, garam masala. Kashmiris use it as a basic ingredient in their cooking.

Known as the miracle spice across north-east India, Lakadong Turmeric is grown in Lakadong Village of the Laskein Block in Jaintia Hills District of Meghalaya. Its golden hue and aromatic flavour set it apart from other spices and also from other types of turmeric.

Curcumin, the key active ingredient in turmeric, is a miracle compound known for its antioxidant and anti-inflammatory properties and renders a bright yellow colour to the spice. Lakadong turmeric has been proven to have 7% to 12% curcumin content while generic turmeric has 2% to 3% curcumin content.

Grown with 100% natural farming practices by small-holder farmers of Lakadong, the spice is used in cooking, in turmeric lattes and for medicinal use. Its high curcumin value gives it the ability to provide enhanced health benefits: it is anti-inflammatory, an antioxidant, a blood pressure regulator, helps in regulating cholesterol, and helps boost the immune system.