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  While fermented and aged foods have been around for thousands of years, little was known as to why they were so beneficial to our health. Probiotics were first discovered in by Stamen Grigorov in 1905 in Bulgarian yoghurt, and since then have been praised as one of the most powerful supplements to our gut […]

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Fenugreek, also known as Methi in Hindi, is native to West Asia and North Africa and used as an alternative medicine for it’s health benefits and in cooking. As a seasoning, the leaves and seeds have a combination of sweetness and bitterness similar to burnt sugar and have an aroma similar to maple syrup, giving […]

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Historically, mustard has been used as a seasoning, medical aid and even as a cover crop to maintain soil quality. This versatility has made the mustard plant gain worldwide adoption for it’s utility and ease of incorporating into cooking through their seeds, leaves and oil. As such, mustard continues to be the well loved condiment […]

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Gooseberries are native to the Northern-Hemisphere and can grow in a range of soil types, creating many regional sub-species like the Indian Gooseberry, also known as Amla in the Hindi language. Amla’s is notable for it’s high vitamin C content, making it a powerful skin supplement used in Ayurveda practice to help heal wounds faster […]

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Daliya grains, also known as couscous or broken wheat are whole wheat grains ground to the size of small rice grains or even finer. These grains had widespread use before modern grain refining, and continue to be a well-loved staple for it’s ease of use and nutrition profile. Daliya grains are unrefined and retain the […]

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  In the quest to preserve milk, cheese was created, and cheese has been enjoyed by society since 8000 BC for their endless flavour and texture profiles, making them a versatile snack or main course. Cheese is calorically dense and can be high-energy meal without the need for an excessive portion. These calories are backed […]

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Pickled foods are renowned for their long shelf lives and were common before the invention of refrigeration and other modern preservation methods. Pickled foods are also enjoyed for their unique flavours and texture changes brought about by the fermentation process. The biggest strength for most pickled foods is that they help maintain digestive health by […]

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While native to the Middle Eastern region and commonly used by the Romans, Asafoetida has been clearly a must-have in Indian cooking. Tasting like onions or leeks, Asafoetida, also known as Hing, adds an intense, savoury depth. It has a pungent odour when raw but mellows to a nice aroma when fried alone or with […]

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In the later half of the 20th century, fat in diets was demonized for supposedly being harmful to health. Recent studies have shown that fat is good for our body. One healthy fat, is ghee. Ghee is clarified butter that was further roasted to bring out a nutty flavour, making it an excellent choice for […]

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