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Golden jeera (cumin)₹ 150.00
Premium Golden Jeera is grown using natural farming principles in the hilly areas of Uri of Kashmir valley.
Sourced from the Kashmir farmers, this Jeera has high oil content and is known for its rich flavour and aroma
- Strengthens immune system
- Balances blood sugar
- Fights with asthma
- Improves digestion
- Removes toxins from body
- Helps strengthen hair roots
- Healthy menstrual cycle
Lavender water₹ 175.00
Lavender water is steam distilled using Himalayan Mountain Water and Organic Lavender buds and stem via distillation systems on the farms to make the most superior quality Lavender Water ever experienced by you. How is our Lavender Water different ?
- Made from Kashimiri Lavender buds and stems
- Lavender is Organically Grown
- Mountain water distilled
- Extremely fragrant
- No Preservatives
- Reduces anxiety and stress
- Safe for calming children and pets
- Makes fragrant lavender tea
- Soothing pillow mist
- Perfume like strong fragrance
- Flavour deserts with our lavender water
- Mix with aloe gel and use as face mist
- Apply on insect bites, scars or burn area for faster healing and stop itch
- Mix with our other floral waters to make fragrant natural body mists
- Spray on pillows to help sleep better
- Add to baby’s bath water to calm before sleep
Kesar (mongra)₹ 350.00
Kesar in India comes from three major destinations, Spain, Iran and our Kashmir.
Kashmiri Saffron is produced in the Saffron fields of Pampore region, Kashmir, India is known to be the best variety of Saffron in the world for its silky, smooth, and fine stigmas that impart a distinct aroma, flavour and colour to your dishes. Kashmiri Saffron is produced at a very large scale for commercial purposes in Kashmir Valley, India.
There are more than one grades of Kashmiri Saffron that differ in quality. These grades are derived based on the portion of the Saffron flower they contain. These parts of the Saffron flower form the corresponding grades of the Kashmiri Saffron.
Parts of Kashmiri Saffron: Mongra, Laccha, Zarda. Here's what you should know :
Mongra – This portion of the Crocus Sativus flower is the deep crimson-red coloured stigmas which are enriched with the essential nutrients that gives you all the health benefits. Mongra is the purest and the most expensive form of Kashmiri Saffron.
Laccha – This portion of the flower consists of the pure Mongra part along with a yellow tail segment of the flower. Kashmiri Laccha Saffron is considered to be lesser in quality than Mongra.
Zarda – This portion of the Saffron flower consists of the whole stamen of the flower which also consists the Laccha part. This is also called "Spanish Kesar".
Of all these parts, Mongra is the purest and the actual edible Saffron that gives the flavour, aroma and colour along with all the nutrients and this is what we sell !
One saffron plant usually only bears four flowers and each flower contains only three stigmas which are collected and dried. This diligent procurement process makes Kashmiri Mongra Saffron and one of the most expensive and valuable spices in the world.
How To Use Saffron?
Saffron not only imparts a distinct flavor and aroma but also makes your dish look more presentable. Saffron can be used in thread or ground form, depending on the recipe. If you are using saffron to garnish your dish and wish to create a visual impression, you can use threads. On the other hand, if you want the saffron to blend with your dish such that it is not obvious to the eye, you should go for its powdered form.
The cooking tips given below will enable you to reap the maximum benefits from this magical spice:
• You can prepare powdered saffron instead of buying it from a supplier. You can do this by grinding the saffron threads with a mortar and pestle. If you find it difficult to grind the threads due to the moisture content, add a pinch of sugar to them and then grind. This will make grinding easier without affecting your recipe.
• You can make liquid saffron by adding 3 to 5 teaspoons of warm or boiling water to powdered saffron and allow it to infuse for 5 to 10 minutes. Store it in a jar for a few weeks and use when needed. Liquid saffron can also be prepared with milk, vinegar, or wine instead of water. It is usually added to other ingredients towards the end of cooking to draw out the color and disperse the flavor throughout the dish.
• You can also make saffron milk. You need 1 cup of boiled milk, a pinch of saffron, and 2 teaspoons of sugar (if needed). Add the sugar and saffron to boiled milk. This saffron milk tea can be a good addition to your regular routine.
Storing Saffron :
You can store saffron in an airtight container in a cool and dark place. Do not store it in the refrigerator as the spice may develop fungus due to the moist environment all around. Though saffron does not expire or spoil, it can lose its flavor and potency over time (usually in two to four years).
Rajma (mix)₹ 150.00
Sourced directly from kashmiri farmers, grown without chemicals and pesticides with nature's best himalayan water and the purest natural conditions. Here Are Some Benefits Of Kidney Beans You May Not Have Known : Rich In Protein:Vegans and vegetarians often find themselves in a dearth of options when it comes to protein sources. According to USDA, a 100-gram serving of raw kidney beans contain about 24 grams of protein. Kidney beans teamed with rice are dubbed as the complete protein meal. Leaving soy and quinoa, plant-based protein sources like beans, nuts and whole grains are incapable of giving you your required fill of protein. But, they can be combined with other foods to complete your set of proteins. Legumes are great proteins, and are also loaded with good quality fibre. The combination of grains and legumes works well if you want a variety of amino acids in a single meal. If you eat a variety of plant-based foods and legumes, you will get your dose of complete protein and nutrition. However, make sure you maintain portion control. Kidney beans are abundantly loaded with protein phaseolin, which may cause allergic reactions in some people. Good For Digestion: Kidney beans contain a hearty mix of both soluble and insoluble fibre. Fibre helps to promote good digestive health and bowel regularity. But again, you have to ensure that you do not overindulge, or you may have problems like gas and flatulence. Good For Diabetics: A good part of kidney beans are carbs. But, don’t you fret already. The carbs present in kidney beans are the good kinds, also known as the ‘slow-release carbohydrate’. These carbs delay the digestion, which aids slow release of sugars in the blood stream. Kidney beans have a very low glycemic index (29), which makes it an ideal food for diabetics. High In Essential Minerals: Rajma is high in blood building iron, phosphorous – which plays a crucial role in healthy bones and teeth – and vitamin K that helps protect the nervous system from free radical damage. Lowers Cholesterol: Kidney beans are rich in soluble fibres. Soluble fibre attracts water and turns it into gel during digestion. While we all know that soluble fibres help promoting digestion but not many know that they also help lower “unhealthy” (LDL)cholesterol. Weight Loss: Kidney beans are packed with proteins and fibres, both of which help induce a sense of satiety. When you feel full, you would binge less and would be able to manage your weight better. They also contain substantial amounts of resistant starch, which may play an effective role in weight management. Kidney beans contain many bioactive plant compounds, including :
- Isoflavones. A class of antioxidants present in high amounts in Rajma, isoflavones are categorized as phytoestrogens due to their similarity to the female sex hormone, estrogen.
- Anthocyanins. This family of colorful antioxidants occurs in the skin of kidney beans. The color of red kidney beans is mainly due to an anthocyanin known as pelargonidin.
- Phytohaemagglutinin. This toxic protein exists in high amounts in raw kidney beans, especially red varieties. It can be eliminated through cooking.
- Phytic acid. Found in all edible seeds, phytic acid (phytate) impairs your absorption of various minerals, such as iron and zinc. It can be reduced by soaking, sprouting, or fermenting the beans.
- Starch blockers. A class of lectins, also known as alpha-amylase inhibitors, starch blockers impair or delay the absorption of carbs from your digestive tract but are inactivated by cooking.