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  • उदरशूल, अम्लपित्त, अतिसार, आदि रोगों में।

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  • रक्तविकार, हृदय दुर्बलता, रक्तवसावृद्धि, मोटापा, मलावरोध में

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  • यह चूर्ण अपच, वायु, गोला, पेट अफरा, पेट दर्द तथा हदय रोग में विशेष लाभकारी है।

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  • Pahadi Lala Organic Barnyard Millet Rice : Barnyard millet is a good source of highly digestible protein and at the same time is least caloric dense compared to all other cereals. It is a grain which makes one feel light and energetic after consumption. A serving of barnyard millets (25g, raw) gives 75 calories and …

    BARNYARD MILLET / JHANGORARead More

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  • “Basmati 1121” is long grain aromatic rice grown for many centuries in the specific geographical area, at the Himalayan foot hills of Indian sub-continent, blessed with characteristics extra- long slender grains that elongate at least twice of their original size with a characteristics soft and fluffy texture upon cooking, delicious taste, superior aroma and distinct flavor, Basmati rice is unique among other aromatic long grain rice varieties.

    Basmati 1121 Rice is one of the most major staple foods in India. It is also one of the most expensive varieties of rice available all around the world.

    Its natural properties like its long and slender shape and amazing fragrance make it the first choice for various sizzling, appetizing, and aromatic cuisines in all parts of the world. Basmati Rice is naturally and exclusively grown in the northern belts of India and also in some southeastern parts of Pakistan. It is also the most famous Kharif crops among the farmers of the aforesaid regions. However, it is the rice traders and exporters who bring this wonderful variety of rice to your plates.

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  • Black soybean grown extensively in Uttarakhand, black soybean is harvested in October and is available in markets at reasonable price and it is is cultivated as a food crop in the Kumaon region (Uttaranchal state, northern India), and in the bordering states and countries in the Himalayas. Black soybeen is also know as Kala Bhat.

    In Uttarakhand, the cultivation of the crop is dwindling by the day, which is matter of great concern. Efforts must be made to conserve this important crop.

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  • Chaulai is a short-lived perennial plant which belongs to the family Amaranthaceae. The grains of this plant contain calcium, iron, sodium, potassium, vitamins A, E, C, and folic acid.

    Chaulai is considered beneficial for anemia as it increases the blood production due to its rich iron content. It also improves bone health and prevents osteoporosis as it is rich in calcium and improves bone density. Chaulai might help manage weight by maintaining a good digestive health and suppressing hunger due to its high fiber and protein content as well as mild laxative property. It also boosts immunity and prevents various infections due to the presence of vitamin C in it.

    Chaulai leaves are generally cooked and eaten as a vegetable to promote eye health due to the high amount of carotenoid and vitamin A present in it.

    It is also beneficial for pregnant women as it helps in the development of the fetus as well as post-delivery recovery due to the presence of iron and other minerals in it.
    Chaulai leaf paste can be applied on wounds to promote wound healing and on the skin to prevent the signs of aging due to its antioxidant and anti-inflammatory properties. Chaulai leaf paste should be mixed with rose water or honey before application on skin to avoid allergies.

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  • Dhania (Coriander) is an annual herb in the family Apiaceae. It is also known as Chinese parsley, dhania, or cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking.
    Most people perceive coriander as having a tart, lemon/lime taste, but to nearly a quarter of those surveyed, the leaves taste like dish soap, linked to a gene that detects some specific aldehydes that are also used as odorant substances in many soaps and detergents.
    Nutrition:-
    Raw coriander leaves are 92% water, 4% carbohydrates, 2% protein, and less than 1% fat (table). The nutritional profile of coriander seeds is different from the fresh stems or leaves. In a 100-gram (3+1⁄2 oz.) reference amount, leaves are particularly rich in vitamin A, vitamin C, and vitamin K, with moderate content of dietary minerals (table). Although seeds generally have lower vitamin content, they do provide significant amounts of dietary fiber, calcium, selenium, iron, magnesium, and manganese.

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  • Koda millet is a highly drought resistance crop. It is the coarsest of all food grains. The koda millet, also known as cow grass, rice grass, ditch millet, Native Paspalum, or Indian Crown Grass originates in tropical Africa, and it is estimated to have been domesticated in India 3000 years ago. The grain is covered …

    FINGER MILLET/KODARead More

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  • Haldi (Turmeric), a plant in the ginger family, is native to Southeast Asia and is grown commercially in that region, primarily in India. Its rhizome (underground stem) is used as a culinary spice and traditional medicine.

    Historically, turmeric was used in Ayurveda and other traditional Indian medical systems, as well as Eastern Asian medical systems such as traditional Chinese medicine. In India, it was traditionally used for disorders of the skin, upper respiratory tract, joints, and digestive system.

    Today, turmeric is promoted as a dietary supplement for a variety of conditions, including arthritis, digestive disorders, respiratory infections, allergies, liver disease, depression, and many others.

    Turmeric is a common spice and a major ingredient in curry powder. Curcumin is a major component of turmeric, and the activities of turmeric are commonly attributed to curcuminoids (curcumin and closely related substances). Curcumin gives turmeric its yellow color.

    Turmeric dietary supplements are made from the dried rhizome and typically contain a mixture of curcuminoids. Turmeric is also made into a paste for skin conditions.

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  • Rajma is a good source of protein & carbohydrates. Due to its unique and subtle taste, high fiber content, and color, this Rajma is a favorite of all ages in the hills. Harsil Rajma is off-white in color.

    Uttarakhand is home to more than two hundred varieties of Rajma, grown extensively across the
    state as a cash crop by marginal farmers. Free from any chemicals or pesticides, Harshil Rajma
    derives its name from Harshil- a place near Gangotri and Chakrata which is located north of
    Dehradun.The high fiber content also prevents blood sugar levels from rising too rapidly after meals. It is a good choice for individuals with diabetes.
    It is rich in minerals. The beans supply a good amount of foliate, phosphorus, magnesium, iron, vitamin C, zinc, manganese, calcium, niacin, etc.If you have Rajma with whole grains such as rice, the Rajma will provide you with fat-free good-quality protein.

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  • Soybean are one of the most prevalently grown and used oilseeds. Soybean grown extensively in Uttarakhand, soybean is harvested in October and is available in markets at reasonable price and it is is cultivated as a food crop in the Kumaon region (Uttaranchal state, northern India) and in the bordering states and countries in the …

    HIMALAYAN SOYBEANRead More

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  • Toor dal, commonly known as arhar dal, is a part of the legume family that includes peas, beans, and lentils. It is also known as ‘pigeon peas’. It is an oval, yellow pulse that is widely used in Indian households as a staple food item.

    Toor dal is perfectly suitable for diabetics. It is light on the stomach and aids the digestion process. You also feel fuller for longer as pulses take more time to be broken down in your body. Since Toor dal also has a high folic acid content, it highly beneficial for pregnant women as it helps in the development of the fetus and helps in protection against birth defects.

    Organic toor dal is free from additives and is grown using organic farming methods. Organically grown toor dal is eco-friendly and harvested by entirely relying on natural processes. It is chemical-free & GMO free, and uses a hand-milling method that helps in retaining the dal’s original texture and taste.

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  • Lal Mirch (Dried red pepper) may be used whole or powdered. India is the largest producer of red chillies. As the name suggests it is red in color and can be consumed as it is or can be broken down and made into a powder. It is really spicy and the intense heat is concentrated in the seeds. Fresh red chillies are milder.

    Red chilies are usually grounded into a powder and used as a spice. Red chilies are dried or pickled in order to store them for a long period of time. It is a popular ingredient in most Indian dishes and curries.

    Red chilies are also used extensively for making sauces which are used to add spice to other dishes.
    They are an excellent source of vitamin C but excess use of red chillies may cause indigestion and heartburn. Capsaisin, the chemical that makes chillies hot is known to reduce the risk of skin and stomach cancer. They contain more vitamin C than an orange. It also acts as a remedy for cold and sinus symptoms. It does not contain any cholesterol.

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  • Maithi (Fenugreek) is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent, and have been used as a culinary ingredient since ancient times. Its use as a food ingredient in small quantities is safe.
    Although sold as a dietary supplement,there is no clinical evidence that fenugreek has therapeutic properties. Commonly used in traditional medicine, fenugreek can increase the risk of serious adverse effects, including allergic reactions.

    Fenugreek is used as a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and micro greens). Sotolon is the chemical responsible for the distinctive maple syrup smell of fenugreek.
    Cuboid-shaped, yellow- to amber-coloured fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, dal, and spice mixes such as panch phoron and sambar powder. They are often roasted to reduce inherent bitterness and to enhance flavour.

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  • Masoor Dal, known as Lentil in English, is one of the most ancient legume crops. It has high nutritional value as it is a rich source of protein, fiber and minerals and has low-fat content.

    The split and husked lentils have an orange-pink color. The Whole Masoor Dal has a dark brown color as the husks have this color.

    Masoor Dal is beneficial for the skin as it keeps the skin moisturized and healthy due to the presence of vitamin B. It also helps in managing acne as it is a good source of zinc and has anti-inflammatory properties. Applying a face pack made of Masoor Dal powder along with milk or honey on the face acts as a natural scrub and helps in managing facial hair.

    Masoor Dal has many health benefits when incorporated into the diet. It reduces the risk of heart disease by lowering blood pressure and cholesterol levels due to the presence of dietary fiber, protein, and antioxidants. It is also beneficial in pregnancy and helps in fetal development due to the presence of iron and folate.

     

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