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Hair oil

 175.00
Using cold pressed coconut oil as the base the final oil is made using the following herbs : Herbs used :
  1. Moringa oleifera (moringa leaves)
  2. Murraya oenigii (curry leaves)
  3. Allium cepa (onion)
  4. Dry Phyllanthus emblica (amla)
  5. Trigonella foenum - graecum (fenugreek)
  6. Lawsonia inermis (henna leaves)
  7. Albizia amara (krishna siris)
  8. Azadirachta indica (neem)
  9. Vitex Negundo (Nirgundi)
  10. White Alternanthera sessilis (joyweed)
  11. False amaranth
  12. Phyllanthus niruri (gale of the wind)
  13. Solanum nigrum (common nightshade)
  14. Hibiscus rosa sinensis linn (hibiscus)
  15. Acalypha indica (indian copperleaf)
  16. Aerva lanata (knotgrass)
  17. Ricinus communis (castor)
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Mustard yellow

 30.00
Yellow Mustard seeds are farmer sourced from the affluent state of Bihar where a group of farmers practice Regenerative Agriculture. Yellow mustard has becomes popular because of it's unique, strong and spicy flavor and is used as condiment in hotdogs, salads, sandwiches and burgers around the world. Mustard is rich in protein, fiber, vitamin C and many of the B-complex vitamins. There are several health benefits of mustard for the body like relief from muscular pains, ringworm, and respiratory disorders and also helps in treating cancer and diabetes. Health Benefits:
  • Skin issues, including dermatitis, psoriasis and ringworm
  • Respiratory disorders
  • Cardiovascular disease
  • Menopause
  • Diabetes
  • General aches and pains
Usage:
  • Consuming a tsp of yellow mustard powder can help in maintaining strong bones, joints and muscles
  • Inhaling the steam of heated mustard seeds or gargling with mustard tea, helps expelling mucus out of the throat and lungs.
  • To relieve arthritis pain, massage the painful area with mustard oil for 10-15 minutes. Do this 2 or 3 times daily for immediate results.
  • Chewing raw mustard seeds is suggested for immediate relief from a headacheback spasmscongestion and even constipation, since they’re high in fiber. Eaten raw, mustard seeds have an intense, bitter taste. And with just 32 calories in 1 tablespoon of ground mustard seeds, they’re an appetite-killing snack that can aid in weight loss.
  • Mustard seed and honey are a popular flavor combination, bringing a recognizable sweet heat to salads and chicken. Slather them on everything as a stand-alone honey-mustard condiment. Whipping up a batch of raw mustard seeds and honey into a condiment at home is a delicious way to incorporate the seeds into your everyday diet.
  • Adding mustard seeds to a hot skillet and frying them until they pop like popcorn is one trendy way home cooks and chefs alike can add mustard seeds to everyday salad, soup and sandwich recipes. Mustard seeds also can be pickled and used somewhat like a tasty garnish. You can also use uncooked mustard seeds to infuse flavor into oils, marinades and dressings.
Did you Know: The whole mustard seeds can last up to one year and the grounded ones last as long as six months.
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Mustard black (rai)

 50.00
Black Mustard (rai) is farmer sourced from the affluent state of Bihar where a group of farmers practice Regenerative Agriculture. Black mustard seeds are a common ingredient in Indian cooking. Black mustard seeds are ideal for tempering and garnishing dishes. Whole mustard is used as a flavouring agent in Indian cooking, whereas ground mustard provides flavour and consistency in Bengali curries. Health Benefits: The mustard seeds are naturally packed with minerals and are rich in calcium, potassium, magnesium and phosphorous. These seeds are used liberally in traditional medicine since they help relieve cold symptoms, aid in digestion, reduces aches, pains and lessens respiratory issues. Usage: Sauté just a small amount of mustard seeds in oil and add it to your pickles, chutneys OR veggies. You can keep them as whole or fried or toasted before adding to a dish. Did you Know: The whole mustard seeds can last up to one year and the grounded ones last as long as six months.
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Masoor (whole)

 130.00
Masoor dal is farmer sourced from the affluent state of Bihar where a group of farmers practice Regenerative Agriculture in Ramgharwa village.   Using Masoor dal :
  • soup with other vegetables
  • curries/dal
  • stuffed flat bread
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