Father Farmer — We Are Sourcing Nutrition

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Kashmir Kesar (Saffron)

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GI-Tagged · Pampore, Kashmir · First Indian EU PDO Certified Spice

Named apiary source being verified in Pampore. Only Mongra grade considered.

The most clinically documented spice in the world. 30mg a day — 10–12 strands.

Crocin, safranal, picrocrocin. The compounds that separate medicine from aroma.

Kashmiri saffron from Pampore grows at 1,600m altitude. It has longer, thicker stigmas and higher crocin content than any other saffron variety on earth. It is the first Indian product to receive EU Protected Designation of Origin — the same protection as Champagne. Most saffron sold in Delhi is Iranian, adulterated, or artificial colour on corn stigma. Authentic Pampore Mongra grade is a completely different substance from what most families have ever tasted.

Who needs this: Every family where someone manages stress, anxiety or low mood. Every pregnant woman whose doctor has cleared saffron. Every kitchen that uses kesar daily and has never verified it is authentic Mongra from Pampore.

Crocin

Primary antioxidant

Higher in Kashmiri Mongra than any other variety — the deep red colour is the direct measure of crocin concentration

Safranal

Mood compound

Clinical evidence for depression reduction comparable to low-dose antidepressants in peer-reviewed trials

30mg

Therapeutic dose

Approximately 10–12 strands of authentic Mongra grade daily — most families use far more of inferior grades

The science

Safranal and crocin together regulate serotonin reuptake — explaining the clinical anti-depressant evidence across multiple human trials. Picrocrocin is the bitterness compound that also acts as a potent antioxidant. Kaempferol in saffron has documented anti-cancer properties in laboratory studies. The EU PDO — identical framework to Champagne and Parmigiano Reggiano — certifies that Kashmiri saffron's quality is inseparable from Pampore's geography.

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Kangra Green Tea

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GI-Tagged · EU GI Certified · Palampur, Himachal Pradesh

Named single-estate and orthodox flush being identified in Kangra district.

The only Indian tea with a European GI tag. Won Amsterdam and London awards in 1886.

Orthodox rolled. Not CTC. Single estate, named flush. Pyrazines that no other Indian tea carries.

Kangra tea was exported to European markets during the British era and won international awards for quality in 1886 and 1895. It is known for its unique pyrazine content — the aromatic compound that distinguishes it from every other Indian tea. Most tea sold in Delhi is CTC — crush, tear, curl — processed for speed, blended for uniformity, stripped of the complex polyphenol profile that orthodox rolling preserves. Single estate Kangra orthodox is a different product from anything in the commodity tea market.

Who needs this: Every family that drinks tea daily and has never asked the processing method. Every family managing blood pressure or cardiovascular health. Every HNI household where the daily cup has never had a name.

Pyrazines

Unique to Kangra

The aromatic compound that distinguishes Kangra from every other Indian tea — the reason it won European awards

EGCG

Catechin antioxidant

Highest in orthodox rolled vs CTC — anti-cancer, anti-inflammatory — destroyed in the CTC crushing process

L-Theanine

Calm focus amino acid

Preserved in orthodox rolling — promotes alpha brain waves — the reason tea produces focus that coffee does not

The science

Epigallocatechin gallate (EGCG) — the primary bioactive compound in green tea with documented anti-cancer, anti-inflammatory and cardiovascular protective effects — is significantly higher in orthodox rolled tea than CTC. CTC processing breaks the leaf cell walls and oxidises catechins within minutes. Orthodox rolling preserves them. L-theanine — found exclusively in tea — crosses the blood-brain barrier and promotes alpha brain waves, synergistic with caffeine for calm alertness.

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Himachali Kala Zeera

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GI-Tagged · Wild Harvested · Kinnaur District, Himachal Pradesh

Wild-harvested source in Kinnaur high-altitude forest being identified.

Wild black cumin from 3,000m altitude. Not the same plant as the jeera in your kitchen.

Cuminaldehyde, gamma-terpinene, beta-pinene. Volatile oil yield 2–4× higher than commercial cumin.

Himachali Kala Zeera is a completely different species from commercial jeera. It grows wild in dry temperate regions of Kinnaur at 3,000m altitude. The volatile oil profile — cuminaldehyde, gamma-terpinene, beta-pinene — is dramatically more potent than plains cumin because altitude stress forces the plant to concentrate its bioactive compounds as a survival mechanism. The GI tag protects its identity as a Kinnaur product — it cannot be replicated in plains cultivation.

Who needs this: Every family with chronic digestive issues. Every kitchen that uses jeera daily without knowing there is a fundamentally more potent variety growing wild in the Himalayas.

2–4%

Volatile oil yield

vs 0.5–1.5% in commercial cumin — altitude stress concentrates the medicinal volatile oils dramatically

Cuminaldehyde

Digestive enzyme stimulant

The primary active compound — significantly higher in wild high-altitude harvest than cultivated plains varieties

Wild harvested

Zero agricultural input

Grows in natural Himalayan forest ecosystems — no chemical exposure of any kind, ever

The science

The altitude and temperature stress of Kinnaur's climate forces wild kala zeera to produce higher concentrations of volatile oils as a physiological survival mechanism — the same principle as Lakadong turmeric in Jaintia Hills. Essential oil content of 2–4% vs 0.5–1.5% in commercial cumin means the digestive, carminative and antimicrobial effects are delivered at significantly smaller quantities. Used in Ayurveda for biliousness, malabsorption syndrome and flatulent colic for thousands of years.

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Chak-Hao (Manipur Black Rice)

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GI-Tagged · Manipur · The Forbidden Rice · Reserved for Emperors

Named tribal farmer in Manipur being identified. Grown organically December to May.

The highest anthocyanin content of any rice in the world. Lowest glycaemic index of any rice.

GI 42–45. Complete protein with milk. Anti-cancer, anti-diabetes, anti-Alzheimer's evidence.

Chak-Hao was historically forbidden to common people in ancient China — reserved for emperors for its health properties. It has the highest anthocyanin content of any rice variety — more than blueberries per gram. The GI of 42–45 is far below white rice at 72. It forms a complete protein when eaten with milk in traditional kheer. Cultivated in Manipur from December to May, organically, by tribal communities for centuries without chemical input.

Who needs this: Every family managing diabetes, cholesterol or cardiovascular health. Every child needing antioxidants. Every HNI kitchen interested in the most nutritionally dense rice available in India.

GI 42–45

Lowest of any rice

vs GI 72 in white rice — the anthocyanins and fibre structure slow glucose absorption to a fraction of polished rice

Anthocyanins

Highest of any rice

Anti-cancer, anti-diabetes, anti-inflammatory — the purple-black colour deepens to blue when cooked — that colour is medicine

Complete protein

With milk in kheer

All essential amino acids provided in one traditional dish — documented by nutritional research

The science

Anthocyanins in Chak-Hao have been studied for prevention and management of atherosclerosis, diabetes, Alzheimer's disease, hypertension, high cholesterol, arthritis and allergies across multiple research programmes. The deep colour darkens to blue-purple when cooked — the colour intensity is the direct measure of anthocyanin concentration. Chak-Hao combined with milk provides all essential amino acids — making traditional kheer a complete protein source. GI-tagged exclusively to Manipur.

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Lakadong Turmeric

In Review

Jaintia Hills · Meghalaya · Documented 7–12% Curcumin

Tribal farmer source identified in Jaintia Hills. Testing and THRM verification in progress.

Your kitchen haldi has 2–3% curcumin. This has 7–12%. You are using 5× more than you need.

3 to 5 times more of the active anti-inflammatory compound. Named tribal farmer. Named village.

Every Delhi kitchen uses haldi every day. FSSAI investigations have found lead chromate (a carcinogen), metanil yellow dye and chalk powder in commercial turmeric samples. The first question is whether it is real turmeric. The second question — for Lakadong — is that its curcumin content of 7–12% vs 2–3% in commercial varieties means 3–5× the medicinal potency per gram. The altitude and mineral profile of Jaintia Hills produces this concentration — it cannot be replicated on plains.

Who needs this: Every family using haldi daily for health. Every family managing inflammation, immunity or joint pain. Every kitchen that combines haldi and kali mirch — which is every Indian kitchen — who deserves to know what the active compound actually is.

7–12%

Curcumin content

vs 2–3% in commercial turmeric — 3 to 5 times more of the active anti-inflammatory compound per gram

2,000%

Better absorption with pepper

Always pair with Coorg black pepper piperine — the reason Indian cooking always combined these two spices

Lead chromate

Common adulterant

Found in commercial turmeric samples by FSSAI — a known carcinogen — the reason named source matters

The science

Curcumin is the anti-inflammatory, antioxidant and immune-modulating compound. Turmerone, essential oils and other curcuminoids in the whole spice work synergistically — isolated curcumin supplements miss this matrix entirely. Piperine from black pepper increases curcumin bioavailability by up to 2,000% by inhibiting the intestinal enzymes that break curcumin down and increasing cell membrane permeability. The Jaintia Hills altitude and unique soil mineral profile produces the highest documented curcumin concentration in India.

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Sikkim Large Cardamom

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GI-Tagged · Eastern Himalayas · India's Only 100% Organic State

Named farmer at 600–2,000m altitude in Sikkim being identified.

84% of India's large cardamom. Grown under forest canopy. Zero chemicals. India's fully organic state.

1,8-cineole — anti-inflammatory, antimicrobial, digestive, cardio-adaptogenic. Named farm.

Sikkim contributes 84% of India's large cardamom and became India's first fully organic state — zero synthetic chemicals on any farmland. Large cardamom is grown under natural forest canopy with organic mulching and indigenous pest management. First cultivated by the Lepcha tribe for medicinal use. Used in Ayurvedic, Unani, Chinese and Tibetan medicine for digestive disorders, lung congestion, sore throat and pulmonary conditions for millennia.

Who needs this: Every family where someone has respiratory issues, digestive complaints or cardiovascular concerns. Every kitchen using bada elaichi daily without knowing it is a medicine, not just a spice.

1,8-Cineole

60–80% of volatile oil

Anti-inflammatory, antimicrobial, expectorant, digestive — the compound that gives bada elaichi its medicinal power

Cardio-adaptogenic

Documented activity

Alcohol extract shows heart-protective and cholesterol-lowering effects — documented in laboratory studies

100% Organic

Sikkim mandate

Only Indian state with full organic farming mandate — the bada elaichi in your spice box came from somewhere else

The science

The volatile oil content of Sikkim large cardamom is 2–4% — dominated by 1,8-cineole which has documented anti-inflammatory, antimicrobial, antioxidant, antiulcer and analgesic activity. The cardio-adaptogenic property — supporting the heart's adaptive capacity under stress — has been demonstrated in multiple laboratory studies. Sikkim's GI tag awarded in 2014–15 recognises that the unique agro-climatic conditions of its Eastern Himalayan microclimate cannot be replicated elsewhere.

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Assam Orthodox Tea

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GI-Tagged · Single Estate · Upper Assam · Named Flush

Named single estate and named flush (not commodity CTC blend) being identified.

Assam produces 55% of India's tea. Almost all of it is CTC. This is not that.

Theaflavins, thearubigins, L-theanine. Named estate. Named flush. The polyphenols that matter.

Assam Orthodox is a different processing method from CTC — hand-rolled or machine-rolled whole leaves that retain the full polyphenol matrix. The difference between orthodox and CTC is the difference between whole food and processed food. Single estate Assam Orthodox from a named garden and named flush is a completely different product from the blended commodity tea bag that most Delhi households brew every morning. Theaflavins — the primary antioxidant in black tea — form during orthodox rolling and are largely absent in CTC.

Who needs this: Every family that drinks tea daily and has never asked which estate or which processing method. Every family managing cholesterol or cardiovascular health. Every HNI household where the daily cup deserves the sourcing standard applied to the food.

Theaflavins

Anti-cancer antioxidant

Form during orthodox rolling — absent in CTC — cardiovascular protective, anti-inflammatory, anti-cancer

L-Theanine

Calm focus amino acid

Highest in orthodox processing — alpha brain wave promotion — the reason tea gives focus without coffee jitteriness

Named flush

Spring or summer

First and second flushes have distinct polyphenol and flavour profiles — commodity tea has no flush identity

The science

Theaflavins and thearubigins form during the controlled enzymatic oxidation of orthodox tea rolling — they are largely absent in CTC which oxidises too rapidly and uniformly. Research shows theaflavins reduce LDL cholesterol, inhibit bacterial growth and have anti-cancer properties in human studies. L-theanine — found only in tea — crosses the blood-brain barrier within 30 minutes and promotes alpha brain waves, explaining the calm alertness that coffee with similar caffeine does not produce.

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Pahadi Rajma

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High Altitude · 1,800–2,400m · Harsil, Joshimath, Chakrata, Uttarakhand

Named farmer source at high altitude with glacier-fed irrigation being identified.

Kidney beans grown at 2,000m with glacier water and Himalayan mineral soil.

Creamy, buttery, earthy. Higher protein density. Named altitude. Named glacier. Named farm.

Commercial rajma in Delhi comes from Rajasthan and MP plains — commodity farming, anonymous origin. Pahadi rajma from Harsil, Joshimath or Chakrata is grown at 1,800–2,400m with glacier-fed irrigation and mineral-rich Himalayan soil. The altitude, pure water and natural soil fertility produce a bean with distinctly different flavour, creamier texture and higher nutrient density. Hand-picked, sun-dried, zero chemicals. The same principle as altitude spices — environmental stress concentrates the nutrition.

Who needs this: Every family where rajma-chawal is a weekly meal who has never asked where the rajma came from. Every vegetarian family needing complete plant protein. Every family managing diabetes or cholesterol.

Protein per 100g cooked

High biological value plant protein with essential amino acids including lysine that cereals lack entirely

High altitude

Glacier-fed water

Himalayan mineral soil and pure glacier irrigation — the terroir that changes the nutritional and flavour profile

Low GI

Diabetic-friendly

High resistant starch and soluble fibre slows glucose absorption — ideal for India's growing diabetic population

The science

Kidney beans are among the richest plant sources of folate — critical for cell division, pregnancy and brain development. The resistant starch in pahadi rajma acts as a probiotic substrate feeding beneficial gut bacteria. Soluble fibre lowers LDL cholesterol. High-altitude cultivation under environmental stress produces denser nutrient concentration. Iron, potassium and magnesium content is documented as higher in altitude-grown kidney beans than plains-cultivated varieties.

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Uttarakhand Lal Chawal (Red Rice)

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GI-Tagged · Purola, Uttarkashi District · Organically Grown at Altitude

Named farmer source in Uttarkashi district being identified.

Red rice from the Himalayas. Anthocyanins, iron, fibre. Everything polished rice discards.

The red colour is the antioxidant. Grown organically for generations. GI-protected.

Uttarakhand Lal Chawal is grown in Purola and surrounding Uttarkashi areas at high altitude, organically, for generations. The red colour comes from anthocyanins — the same antioxidant family as Chak-Hao and blueberries. It retains the full bran layer — the fibre, iron, calcium, zinc and B vitamins that polished white rice strips away. A GI-tagged product with a nutritional profile that polished rice cannot approach.

Who needs this: Every family eating rice daily with a diabetic or pre-diabetic family member. Every child who needs iron without supplements. Every family that wants the antioxidant protection of coloured rice from a named, GI-protected Himalayan source.

Anthocyanins

From the red bran

Anti-inflammatory, anti-cancer, anti-diabetes — the red colour is the direct measure of antioxidant concentration

Full bran

Fibre + minerals

Iron, calcium, zinc and B vitamins locked in the bran — all stripped when rice is polished white

Nutty flavour

Slower digestion

Dense texture means sustained energy — lower glycaemic impact than polished rice — suited to diabetic-risk families

The science

Anthocyanins in the red bran reduce oxidative stress markers, protect cardiovascular cells and inhibit pathogenic bacteria — identical mechanisms to Chak-Hao and blueberry anthocyanins. The bran layer contains phytic acid with documented anti-cancer properties. Iron bioavailability from red rice is significantly higher than white rice. The slow digestion profile — from both the intact bran and the fibre — makes it particularly valuable for India's high-prevalence diabetic and pre-diabetic population.

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Kala Namak Rice (Buddha's Rice)

In Review

GI-Tagged · Kushinagar, Siddharthnagar, Gorakhpur, UP · Since 600 BC

Source farmer identified in Kushinagar GI region. Field walk in progress. Not confirmed until it carries our name.

Double the protein of your daily rice. GI 49–52. In cultivation since 600 BC.

11% protein. 4× iron and zinc. The rice the Buddha ate. Named farm. Named harvest date.

White rice daily: GI 72, 6g protein per 100g, minimal minerals — it spikes blood sugar and delivers carbohydrate with little else. Kala Namak: GI 49–52, 11% protein, 4× the iron and zinc. Grown in the Himalayan terai since the Buddhist period — documented by the FAO in Speciality Rices of the World. The GI tag issued in 2013 covers only eastern UP — the same variety planted anywhere else is not Kala Namak. Geography is the nutrition.

Who needs this: Every family with a diabetic member. Every child with low iron. Every family eating rice daily. Every Delhi kitchen that has never heard of a rice more nutritious than Basmati — that feeds more of the body with less blood sugar disruption.

11%

Protein per 100g

vs 6% in white rice — almost double the protein in the same bowl of rice every day

GI 49–52

Glycaemic Index

vs GI 72 in polished rice — the difference between spiking blood sugar and sustaining it for hours

4×

Iron and Zinc

richer than common rice — critical for the 57% of Indian children and 50% of women who are iron deficient

The science

The aroma compound 2-acetyl-1-pyrroline is present at higher concentration than in Basmati — the distinctive fragrance is the same molecule found in Pandan and jasmine. Anthocyanins in the black husk provide antioxidant activity. Lower amylose content produces a softer texture while the lower glycaemic index makes it suitable for diabetic-risk populations. The GI tag is geography-locked to eastern UP's terai soil and microclimate — it cannot be grown to the same nutritional standard elsewhere.

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MP Sharbati Wheat Atta

In Review

Named Farm · Stone Ground at Tamaspura · Sehore, Narmadapuram, MP

Named farmer identified in Sehore district. Stone grinding process being verified at Tamaspura.

The grinding method is a nutritional decision. What roller mills remove, your body needed.

20–30% more thiamine. 23% of grain protein in the germ — discarded by roller mills to extend shelf life.

Every Delhi family eats atta twice a day. Roller-milled atta discards the germ — which carries 23% of the grain's protein and most of its Vitamin E and B6 — because the germ's natural oils cause rancidity and shorten shelf life. The 12-month shelf life of commercial atta is the evidence of what was removed. Stone-ground MP Sharbati atta from a named Sehore farm, milled at Tamaspura, will have a shelf life of 2–3 months. Shorter shelf life is proof of less processing — not a defect.

Who needs this: Every family where atta is eaten twice daily. Every child whose B vitamins and iron come from roti. Every family that pays premium for branded whole wheat atta — the label says whole wheat, the roller milling removes the part that made it whole.

20–30%

More Thiamine

stone ground vs roller milled — documented in peer-reviewed research comparing the two methods

23%

Grain Protein in Germ

discarded in roller milling to extend shelf life to 12 months — that protein is not in your atta

2–3 months

Shelf Life

shorter = less processing = nutrition retained — 12-month atta is an industrial achievement, not a food

The science

Ferulic acid — 15% higher in stone ground — reduces oxidative stress and has documented anti-cancer properties. B vitamins thiamine, niacin and folate are concentrated in the bran — all reduced in roller milling. Iron 3.9mg, Magnesium 138mg, Zinc 2.6mg per 100g — only when bran and germ are intact. MP Sharbati is naturally sweet wheat — the name means sweet — grown in the Narmadapuram district's black soil belt where the mineral profile produces this natural sweetness.

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Bilona A2 Ghee

Preparing

Sahiwal Cow · Own Gaushala · Tamaspura, Jhajjar, Haryana

Gaushala being built at Tamaspura. Sahiwal cows arriving Sep/Oct 2026. First bilona batch when the cows are settled — not before.

25–30 litres of milk per kilogram of ghee. Commercial ghee uses a fraction of this.

A2 protein. Bilona churned. No BCM-7 inflammatory peptide. K2 + CLA + Butyric acid. Named cow.

Commercial ghee: cream separated from pooled milk, often A1 Holstein cows, heated industrially, never named. Bilona ghee: whole milk from a named Sahiwal desi cow, cultured to curd, hand-churned to makhan, slow-heated below 110°C. The fermentation step — absent in all commercial production — changes the fatty acid profile completely. 25–30 litres of milk for one kilogram of ghee. Commercial ghee uses far less — no fermentation, no churning, cream directly heated at industrial temperature.

Who needs this: Every family using ghee daily. Every child whose brain development depends on DHA and K2. Every family managing cholesterol, gut health or bone density. Every family that has reduced ghee without distinguishing between bilona desi ghee and commercial cream-separated ghee — these are not the same product.

25–30L

Milk Per Kg

The ratio before the chemistry — commercial ghee uses far less. The process difference starts here.

A2 Protein

No BCM-7 peptide

BCM-7 released by A1 milk digestion is linked to inflammation and digestive discomfort. A2 milk does not release it.

K2 + CLA + Butyric

Three rare compounds

K2 directs calcium to bones. CLA studied for anti-cancer effects. Butyric acid heals the gut lining.

The science

Butyric acid feeds colonocytes — the cells lining the gut wall — and supports gut barrier integrity, reducing permeability associated with inflammatory conditions. CLA from grass-fed desi cows has documented anti-inflammatory and anti-cancer properties in human studies. Vitamin K2 (menaquinone-4) is rare in most foods and directs calcium to bone matrix rather than arterial walls — explaining why traditional ghee-eating populations did not have the cardiovascular disease rates seen today. The bilona process removes most lactose and casein, making it tolerable for many dairy-sensitive people.

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Raw Mustard Honey

In Review

Village Malikpur · Tehsil Beri · Jhajjar · Beekeeper: Jagpal Singh Phogat

In conversation with Jagpal Singh Phogat, Village Malikpur, Tehsil Beri — same district as Tamaspura. Verification ongoing.

The bees feed on the mustard fields around Tamaspura. Named beekeeper. Named village. Named hive.

Methylglyoxal, bee defensin-1, raw flavonoids. All destroyed by heating above 70°C. Absent in processed honey.

Most honey sold in Delhi has been heated above 70°C — destroying methylglyoxal, hydrogen peroxide and bee defensin-1, the compounds that make honey genuinely antimicrobial and medicinally active. FSSAI testing has found adulteration rates above 70% in honey categories. Jagpal Singh Phogat in Village Malikpur, Jhajjar — same district as Tamaspura — has been beekeeping since 1999, has trained over 500 farmers, and migrates bees to Kashmir for acacia honey. His bees feed on the mustard fields of Jhajjar. The honey carries the character of this exact landscape.

Who needs this: Every family using honey as a sweetener who does not know it has been heated and adulterated. Every child given honey for cough and immunity — raw honey is medicine. Processed honey sold as honey in Delhi supermarkets is sugar syrup with colour.

Methylglyoxal

Primary antimicrobial

Destroyed above 70°C — absent in all commercially processed honey in India. Present only in raw.

Crystallisation

Sign of purity

Processed honey is chemically treated to prevent crystallisation. Natural mustard honey crystallises — that is purity.

Named hive

Malikpur, Jhajjar

Same district as Tamaspura. These bees pollinate the mustard fields that surround our farm.

The science

Bee defensin-1 — produced in the bee's hypopharyngeal gland — inhibits bacterial growth including MRSA in laboratory studies. It is heat-sensitive and destroyed in commercial processing. Hydrogen peroxide generated enzymatically is the primary antibacterial mechanism — also heat-sensitive and absent in heated honey. Mustard honey from Jhajjar is a monofloral variety — bees feeding primarily on mustard flowers produce a honey with a specific, consistent, documented nutrient and flavour profile that crystallises naturally.

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Cold Pressed Mustard Oil

Searching

Kachi Ghani · Named Seed Farm · Rajasthan → Cold Pressed at Tamaspura

Named seed farm in Rajasthan and cold press unit at Tamaspura not yet confirmed to Father Farmer standard.

Delhi abandoned kachi ghani mustard oil in the 1990s. The omega ratio went from 5:1 to 25:1.

Glucosinolates, ALA omega-3, Vitamin E. All destroyed by solvent extraction and refining.

Delhi largely switched from kachi ghani mustard oil to refined sunflower and soyabean oil in the 1990s when it was marketed as modern and heart-healthy. The omega-6 to omega-3 ratio of the urban Indian diet has shifted from 5:1 to 25:1 since. This single change correlates directly with the rise in inflammatory disease, cardiovascular disease and childhood asthma. The pungency of mustard oil is not a flaw — it is the glucosinolates, which are anti-carcinogenic. Refining removes them to create a milder-smelling product.

Who needs this: Every family that switched from sarson ka tel to refined oil and has not switched back. Every child with asthma or allergies. Every family managing cardiovascular health. Every kitchen that was told refined oil is healthier — it removed what your body needed.

Glucosinolates

Destroyed by refining

Convert to isothiocyanates with anti-carcinogenic properties — absent in all refined mustard oil

ALA Omega-3

Higher than olive oil

Anti-inflammatory fatty acid — significantly reduced in solvent-extracted hexane-processed refined oil

25:1

Delhi's omega ratio

vs ideal 5:1 — two generations of refined oil consumption drove this. Cold pressed mustard reverses it.

The science

Allyl isothiocyanate — formed from glucosinolates when mustard oil is used — is analgesic and anti-inflammatory when consumed. The refining process uses hexane solvent extraction followed by bleaching and deodorising — removing the pungency and simultaneously destroying the medicinal compounds. Cold pressed mustard oil from Tamaspura will carry a press date — the nutritional clock from which the volatile compounds begin degrading. The press date is a nutritional statement, not just a manufacturing date.

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Moringa / Sahjan Fresh Leaves

Preparing

Own Farm · Tamaspura · Jhajjar, Haryana · 70km from Delhi

Moringa trees being planted at Tamaspura. First harvest expected mid-2026. Delivered same day as harvest.

10× more iron than spinach. More calcium than milk. Growing 70km from your kitchen.

Delivered same-day. No cold storage. No transit loss. Harvest date on every packet.

Most Delhi families have eaten the sahjan pods but never the leaves — which carry the highest nutritional density of any commonly available plant. The leaves growing at Tamaspura can reach a Delhi kitchen within hours of harvest. The isothiocyanates and vitamin C in moringa begin degrading within 24 hours — making fresh same-day delivery fundamentally superior to any dried or powdered commercial moringa product. An address on every packet you can put in Google Maps.

Who needs this: Every family where someone is iron deficient. Every child who needs calcium without dairy. Every family buying iron or calcium supplements — this grows on a farm 70km from Delhi and delivers the same day it is harvested.

10×

More Iron than Spinach

28mg per 100g dried — fresh leaves still 3× more than spinach — and the vitamin C in the same leaf aids iron absorption

185mg

Calcium per 100g

Fresh leaves — 1.5× more than milk — with vitamin C in the same leaf enhancing absorption naturally

FAO Documented

Complete protein quality

Moringa leaf protein rivals milk and eggs in quality — documented by the Food and Agriculture Organization

The science

Isothiocyanates in moringa have anti-inflammatory properties across multiple research programmes. Zeatin — a plant hormone in moringa — has been studied for cellular regeneration. The vitamin C in moringa leaves enhances iron absorption from the same leaf — a natural bioavailability mechanism that iron supplements cannot replicate. Fresh leaves lose their isothiocyanate profile within 24 hours — the only argument for same-day delivery from a named farm 70km from Delhi.

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Aloe Vera (Fresh Leaf)

Preparing

Own Farm · Tamaspura · Jhajjar, Haryana

Aloe being planted at Tamaspura. Grows prolifically in Haryana climate. Available alongside moringa.

Acemannan — the active compound in fresh aloe — degrades within hours of cutting.

Every commercial aloe product has processed acemannan levels near zero. Fresh aloe from a named plant is different.

Acemannan — the primary bioactive polysaccharide in aloe vera — begins degrading within hours of cutting and is largely destroyed by pasteurisation and powdering. All commercial aloe gel, juice and supplement products contain acemannan levels far below fresh aloe. Fresh inner gel from a named Tamaspura aloe plant, delivered to Delhi within hours, is a genuinely different substance from anything commercially available. Aloe grows easily in Haryana's climate with minimal water.

Who needs this: Every family managing gut health, immunity or skin conditions. Every family buying commercial aloe juice without knowing the active compound is absent in it. Every child whose immune system would benefit from fresh acemannan delivered from a named plant.

Acemannan

Primary polysaccharide

Immune-modulating, anti-inflammatory, gut-healing — begins degrading within hours of cutting. Only fresh delivers it.

Anthraquinones

Detox compounds

Aloin and emodin — digestive, anti-fungal, anti-bacterial — present in the latex layer of fresh aloe

Vitamin C, E + Zinc

Antioxidants + minerals

The fresh leaf mineral and vitamin profile is dramatically higher than any processed commercial aloe product

The science

Acemannan activates macrophages — the immune cells that identify and destroy pathogens and cancer cells. Clinical studies show it accelerates wound healing, reduces radiation damage to skin, and improves gut permeability in people with leaky gut syndrome. The mannose-rich polysaccharide acts as a prebiotic — feeding beneficial gut bacteria. Pasteurisation and concentration destroy acemannan at every processing stage. The only way to receive therapeutic acemannan levels is through fresh gel.

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Polyhouse Flowers — Edible & Medicinal

Preparing

Own Polyhouse · Tamaspura Farm · Year Round Regardless of Season

Polyhouse being built. Six varieties: marigold, desi rose, hibiscus, butterfly pea, chamomile, calendula.

The flowers your grandparents put in the dal were medicine. Grown at Tamaspura. Delivered with the harvest.

Marigold for eyes. Hibiscus for blood pressure. Butterfly pea for cognition. Chamomile for sleep.

Flowers have been used in Indian cooking and medicine for millennia. The polyhouse at Tamaspura gives year-round access to six medicinal flower varieties regardless of season. A few petals of marigold in dal dramatically increases the lutein and zeaxanthin content of that meal — the carotenoids prescribed by ophthalmologists for macular degeneration. Hibiscus tea has more clinical evidence for blood pressure reduction than most branded herbal supplements on the market.

Who needs this: Every family where someone manages high blood pressure, eye health, sleep quality or anxiety. Every kitchen that wants to add documented medicinal value to daily food without buying supplements.

Marigold

Lutein & zeaxanthin

The carotenoids ophthalmologists prescribe for macular degeneration — in every petal, delivered fresh

Hibiscus

7–10 mmHg BP reduction

Documented in human clinical trials — anthocyanins comparable to mild antihypertensive medication in effect

Butterfly Pea

Nootropic ternatins

Clinical evidence for memory improvement and spatial learning — the blue tea that has genuine neurological activity

The science

Marigold lutein and zeaxanthin in a food matrix have higher bioavailability than the same compounds in supplement form — confirmed by pharmacokinetic studies. Hibiscus anthocyanins reduce systolic blood pressure by 7–10 mmHg in human trials — equivalent to mild antihypertensive medication — through ACE inhibition. Apigenin in chamomile binds to GABA-A receptors with the same mechanism as benzodiazepines — explaining documented sleep and anxiety improvement in human trials. Butterfly pea ternatins improve spatial learning and memory in clinical studies.

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Bajra (Pearl Millet) — Heritage Variety

Searching

Named Farm · Heritage Variety · Rajasthan · Fresh Ground

Heritage variety source and fresh-grinding arrangement in Rajasthan being identified.

The highest iron content of all cereals. The winter grain Delhi ate before wheat monoculture arrived.

8mg iron per 100g. Highest zinc of any common cereal. Warming. Anti-diabetic. Wrongly forgotten.

Bajra is the traditional winter grain of Rajasthan and Haryana — both within Delhi's immediate food geography. It has the highest iron content of all common cereals at 8mg per 100g, and the highest zinc. Most bajra sold in Delhi is old, improperly stored and oxidised — the volatile oils in bajra bran degrade rapidly after grinding. Fresh-ground heritage variety bajra from a named Rajasthan farm, ground within 48 hours of delivery, is a fundamentally different food from what the commodity market provides.

Who needs this: Every family with iron deficiency anaemia. Every family managing blood sugar or diabetes. Every family that was raised on bajra roti in winter and abandoned it for wheat — the grain they abandoned was nutritionally more complete for the season.

8mg

Iron per 100g

Highest of all common cereals — addressing the iron deficiency affecting 57% of Indian children and 50% of women

Highest Zinc

Immune mineral

Zinc deficiency is the most common mineral deficiency in urban Delhi — bajra daily addresses it from food not supplements

Low GI

Winter grain

Lower glycaemic impact than wheat roti — the original winter food of Delhi and Haryana's culinary tradition

The science

Bajra is rich in phytic acid which can reduce mineral absorption — but traditional preparation through fermentation or soaking dramatically increases iron and zinc bioavailability by breaking down phytates. Polyphenols in bajra bran including ferulic acid and catechins reduce glycaemic response and provide antioxidant activity. Fresh-ground bajra within 48 hours of milling retains volatile oils carrying these polyphenols — stored flour loses them progressively after milling. The heritage varieties have higher polyphenol content than modern commercial varieties bred for yield.

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Cold Pressed Sesame Oil (Til)

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Named Farm · Rajasthan or Gujarat · Unhulled Sesame · Cold Pressed

Named unhulled sesame farm and cold press arrangement being identified.

Sesamol and sesamin. The most potent antioxidants in any commonly available food oil. Documented more potent than Vitamin E.

975mg calcium per 100g in sesame seeds. Cold pressed retains the lignans. Refined removes them.

Cold pressed sesame oil from unhulled seeds is one of the most nutritionally dense oils available in India. Sesamol and sesamin — the sesame lignans — have documented antioxidant activity more potent than Vitamin E in multiple studies. The calcium content of unhulled sesame is 975mg per 100g — more than any dairy product. Commercial sesame oil is refined — the lignans and calcium are largely removed. Sesame was one of the first cultivated oil crops in the Indian subcontinent. It belongs back in the Indian kitchen every day.

Who needs this: Every family where someone needs calcium without dairy. Every family managing cholesterol or blood pressure. Every kitchen that uses til in laddoo or chutney without knowing the lignans are only present when cold pressed from unhulled seeds.

Sesamol & Sesamin

Most potent antioxidants

Documented stronger than Vitamin E — anti-cancer, anti-inflammatory, liver-protective lignan compounds unique to sesame

975mg

Calcium in sesame seeds

Per 100g unhulled sesame — more calcium than any dairy product — bioavailable when cold pressed

Lignan matrix

Only in cold pressed

Refining removes the lignans that give sesame its medicinal value — cold pressed from unhulled seeds retains all

The science

Sesamin and sesamol are unique to sesame — not found in any other oil. They inhibit delta-5-desaturase, the enzyme that converts healthy omega-6 to pro-inflammatory arachidonic acid — meaning sesame oil actively reduces inflammation even though it contains omega-6. Lignan-rich sesame oil improves lipid profiles, reduces blood pressure and protects liver cells in human studies. The calcium in unhulled sesame is in a form with higher bioavailability than the calcium in spinach (which has oxalic acid inhibiting absorption).

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Alphonso Mango (Devgad / Ratnagiri)

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GI-Tagged · Devgad & Ratnagiri, Maharashtra · Naturally Ripened Only

Named orchard in Devgad or Ratnagiri and natural ripening verification being established. Seasonal — April to June.

67% of daily Vitamin C in one cup. Naturally ripened Alphonso is nutritionally superior to carbide-ripened.

Beta-carotene, zeaxanthin, polyphenols. Named orchard. No carbide. Delivered at peak. Harvest date.

Alphonso from Ratnagiri and Devgad is the most nutritionally dense mango variety — superior Vitamin C, carotenoid and antioxidant content attributed to the laterite soil and sea-breeze microclimate. Carbide-ripened mangoes — the industry standard — develop flavour but not nutrition. The vitamin C, carotenoid and polyphenol content of a carbide-ripened Alphonso is significantly lower than one allowed to ripen naturally. A named orchard, natural ripening, harvest date, delivered at peak — this is what Alphonso was before logistics took over.

Who needs this: Every Delhi family that eats mango season as an annual ritual. Every HNI household that orders Alphonso annually and has never verified it is from Devgad, naturally ripened, harvested at the right stage.

67%

Daily Vitamin C in one cup

Ratnagiri and Devgad Alphonso — highest Vitamin C among all Indian mango varieties due to unique laterite microclimate

Beta-carotene

10% daily Vitamin A

Supports eye health, immune function, skin cell turnover — higher in naturally ripened vs carbide-ripened Alphonso

Polyphenols

Anti-cancer evidence

Phytochemicals in Alphonso reduce fat cells and show anti-tumour activity in multiple laboratory studies

The science

Alphonso from Ratnagiri and Devgad has documented superior carotenoid profile — lutein, zeaxanthin, beta-carotene — compared to other Indian mango varieties, attributed specifically to laterite soil mineral composition and the coastal sea-breeze microclimate. Carbide ripening triggers ethylene production rapidly but bypasses the full enzymatic ripening cascade during which polyphenols, carotenoids and Vitamin C develop to their peak. The Father Farmer commitment: named orchard, GPS, harvest date, natural ripening, delivered within 48 hours of optimal ripeness.

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Gir Kesar Mango

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GI-Tagged · Gir Forest Region · Junagadh, Gujarat · Since 2011

Named orchard in the Gir GI region being identified. Seasonal — May to July.

The saffron-coloured mango. GI-protected from the Gir forest. Named by the Nawab of Junagadh.

Deep orange flesh, carotenoid-rich. Longer season than Alphonso. Named orchard. Naturally ripened.

Gir Kesar received its GI tag in 2011. Named Kesar — meaning saffron — by the Nawab of Junagadh for the saffron colour of its flesh, which indicates high carotenoid density. The dry climate and mineral-rich black soil of the Gir forest region produces a mango with balanced sweetness and a longer season than Alphonso — May to July — making it more accessible. The deep orange flesh is the direct measure of beta-carotene and carotenoid concentration. Named orchard, GI-protected, naturally ripened, delivered with harvest date.

Who needs this: Every family that eats mango in season. Every family where Alphonso is unavailable or finished for the year. Every kitchen that wants the full carotenoid and antioxidant benefit of a premium mango from a named, GI-protected source.

Deep orange flesh

High carotenoid density

Beta-carotene, alpha-carotene, lutein, zeaxanthin — the saffron colour is the measure of carotenoid concentration

GI 2011

Geography protected

Only mangoes from Junagadh's Gir region grown under traditional practices can carry the Gir Kesar name

Longer season

May to July

Extends the mango season — naturally ripened from a named GI orchard with harvest date on every box

The science

Gir Kesar's deep orange-saffron flesh indicates high carotenoid density — beta-carotene, alpha-carotene, lutein and zeaxanthin — all of which have documented roles in eye health, immune function and cancer prevention. Polyphenols including gallotannins and benzophenones have documented anti-cancer properties in laboratory studies. The GI protection ensures that only Junagadh-grown mangoes under specific agro-climatic conditions carry the name — the same traceability principle Father Farmer applies to every item.

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Kerala Virgin Coconut Oil

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Cold Pressed Within 24 Hours · Named Estate · Kerala

Named Kerala estate with cold press within 24 hours of fresh coconut milk being verified.

Lauric acid converts to monolaurin — antimicrobial against viruses, bacteria and fungi.

MCTs metabolised directly to energy. Antioxidants. All absent in refined coconut oil.

Kerala receives 2,500–3,000mm annual rainfall from dual monsoon systems — producing coconuts with higher oil content than any other region. Virgin coconut oil cold pressed within 24 hours of extraction from fresh coconut milk retains lauric acid, MCTs, vitamins and antioxidants that are completely stripped in refined coconut oil. Lauric acid — 50% of virgin coconut oil — converts in the body to monolaurin, which is antimicrobial against viruses, bacteria and fungi. Refined coconut oil has none of this. It is a different product with the same name.

Who needs this: Every family managing gut health, immunity or metabolic health. Every kitchen using coconut oil without knowing whether it is virgin or refined. Every family with a member managing Candida, gut dysbiosis or recurrent infections.

50%

Lauric Acid

Converts to monolaurin — antimicrobial against Candida, Helicobacter pylori and certain viruses — absent in refined oil

MCTs

Direct energy metabolism

Medium-chain triglycerides bypass fat storage and metabolise directly to energy — not found in long-chain fat oils

24 hours

Processing window

Kerala VCO must be pressed within 24 hours of fresh milk extraction — beyond this, the nutrient profile degrades

The science

Monolaurin — formed from lauric acid in the body — disrupts the lipid bilayers of pathogenic organisms. MCTs in virgin coconut oil are absorbed directly into the portal vein and metabolised rapidly, providing quick energy and supporting ketogenic metabolism benefits. Polyphenols in virgin coconut oil — present only in cold pressed, absent in refined — have anti-inflammatory and antioxidant activity comparable to olive oil phenols. Kerala's dual monsoon system and unique geography produce coconuts with the highest oil content and richest micronutrient profile in India.

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Coorg Black Pepper

Searching

Named Estate · Kodagu, Karnataka · Western Ghats Forest Canopy

Named Coorg estate and harvest being identified. The companion spice to every item on this list.

Without black pepper, the turmeric in your kitchen is barely absorbed. Piperine makes everything else work.

2,000% better curcumin absorption. Anti-inflammatory mechanism. Named estate. Freshly ground.

Piperine from black pepper is the most important bioavailability enhancer in the Indian spice pantry. It increases curcumin absorption from turmeric by 2,000%. It increases selenium, resveratrol and B vitamin absorption. Every family using Lakadong turmeric without Coorg black pepper is receiving approximately 1/20th of the curcumin benefit. Coorg pepper is grown under natural Western Ghats forest canopy at altitude — producing higher piperine content than plains-grown commodity pepper. Fresh-ground Coorg pepper from a named estate is a different spice from what is in the commodity pepper grinder.

Who needs this: Every family that uses turmeric. Every family that uses any spice with bioactive compounds. Every kitchen where the pepper is anonymous commodity — which is every kitchen in Delhi NCR. Coorg pepper is the companion to every other spice on this list.

Piperine

Bioavailability enhancer

Increases curcumin absorption by 2,000% — without it, turmeric's active compound barely enters the bloodstream

Anti-inflammatory

NF-κB inhibitor

The primary inflammatory signalling pathway — piperine's documented mechanism in multiple human studies

Named estate

Coorg altitude

Western Ghats forest canopy microclimate — higher piperine concentration than all plains-cultivated pepper

The science

Piperine's bioavailability mechanism is two-fold: it inhibits CYP3A4 enzymes in the intestinal wall that break down curcumin, and increases intestinal cell membrane permeability for faster absorption. The result is curcumin serum concentrations 20× higher when combined with piperine vs curcumin alone — which is why every classical Ayurvedic formulation combined these two spices. Coorg pepper under forest canopy at altitude produces higher piperine due to environmental stress — the same altitude principle as Kinnaur kala zeera and Lakadong turmeric.

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Kodaikanal Malai Poondu (Hill Garlic)

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GI-Tagged (No. 627) · Palani Hills · 35 Villages · Kodaikanal, Tamil Nadu

GI-certified source from the 35 designated villages in the Palani Hills being identified.

Higher allicin, organosulphur compounds and flavonoids than any plains garlic. Grown at 2,000m. Called Power Food.

Purple-streaked skin. Wood-smoke cured for 3 months. 40 years of cultivation in the Palani Hills.

Kodaikanal hill garlic has been cultivated in the Palani Hills for over 40 years — grown in nutrient-rich volcanic soil at 2,000m altitude and traditionally smoked over wood fire for 2–3 months. Research from Mother Teresa Women's University, Kodaikanal documents significantly higher organosulphur compounds, phenols and flavonoids compared to commercial plains garlic. GI Geographical Indication No. 627 covers exactly 35 designated villages. One clove of Malai Poondu delivers the active compound equivalent of 3–4 cloves of commercial plains garlic.

Who needs this: Every family that uses garlic daily. Every family managing blood pressure or cholesterol. Every family where someone has recurrent infections. Every kitchen buying anonymous commodity garlic without knowing the documented Power Food from Kodaikanal hills exists.

Higher Allicin

Than any plains garlic

The primary antimicrobial, cardiovascular and anti-cancer compound — altitude and volcanic soil make the difference

Organosulphur

Documented higher concentration

Research from Kodaikanal confirms significantly higher medicinal compounds than commercial garlic varieties

Wood-smoke cured

3 months traditional

The smoking process concentrates sulphur compounds further — a preparation method no commercial garlic undergoes

The science

Allicin — formed when garlic is crushed — is antimicrobial against a broader range of pathogens than most antibiotics in laboratory studies, including antibiotic-resistant strains. The cardiovascular effects of garlic documented across 40+ human clinical trials include blood pressure reduction of 7–8 mmHg, LDL reduction and platelet aggregation inhibition. Kodaikanal Malai Poondu's documented higher organosulphur content means these effects are delivered at smaller quantities — representing higher potency per clove than commercial alternatives.

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Nilgiri Orthodox Tea

Searching

GI-Tagged 2008 · Western Ghats · Nilgiris District, Tamil Nadu

Named single estate and orthodox (not CTC) processing being identified in Nilgiris district.

The tea that stays clear when cooled. The sign of clean, unoxidised catechins.

Citrus and floral. Full-bodied. Single estate. Named flush. Theaflavins, L-theanine.

Nilgiri tea is grown at altitude in the Western Ghats. GI-tagged since 2008. Its defining characteristic is a brisk, fragrant liquor with citrus and floral notes that remains clear when cooled — unlike CTC teas that turn cloudy. This clarity is the sign of clean, unoxidised catechins — indicating the polyphenols are in their active, nutritionally valuable form. Most global tea brands blend Nilgiri with cheaper teas for volume. Single estate Nilgiri orthodox from a named garden and named flush is a completely different product — seasonal, traceable, carrying the full polyphenol profile.

Who needs this: Every family that drinks tea daily. Every family managing cholesterol or cardiovascular health. Every HNI household where the daily cup deserves the same sourcing standard as the food on the table.

Stays clear when cooled

Sign of clean catechins

Clear = unoxidised active polyphenols. Cloudy = oxidised, nutritionally compromised. The clarity is the test.

Theaflavins

Anti-cancer antioxidant

Form during orthodox rolling — cardiovascular protective, anti-inflammatory — absent in CTC commodity tea

Named estate

Named flush

Spring, summer, autumn — distinct polyphenol profiles with each — commodity blended tea has no identity

The science

Theaflavins and thearubigins in Nilgiri orthodox tea have documented cardiovascular protective effects — reducing LDL cholesterol and platelet aggregation in human studies. The clarity test when cooled reflects low protein-tannin binding — indicating polyphenols are in their active, bioavailable form. L-theanine, found only in tea, promotes alpha brain waves and calm alertness synergistically with caffeine. Single estate Nilgiri from a named garden delivers all these compounds with the traceability Father Farmer requires.

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Ragi / Finger Millet — Heritage Variety

Searching

Heritage Variety · Karnataka or Uttarakhand · Stone Ground

Heritage variety (not decorticated commercial ragi) with stone grind being identified.

364mg calcium per 100g. Three times more than milk. The grain 57% of Indian children need and urban India abandoned.

Highest calcium of all cereals. Iron, methionine, polyphenols. Fermentation increases bioavailability 3×.

57% of Indian children are anaemic. Over 50% of Indian women of reproductive age are anaemic. Ragi addresses both iron and calcium deficiency in one grain. Urban Delhi stopped eating it because no one sold it with a story. The decorticated commercial ragi — outer layer removed — strips most of the calcium. Stone-ground heritage variety ragi with the full grain intact, from a named farm, is a fundamentally different food from what the commodity market provides under the same name.

Who needs this: Every family with children who need calcium and iron. Every woman of reproductive age. Every elderly family member managing bone density. Every family that replaced ragi with packaged breakfast cereals — the ancient grain was more nutritious than what it was replaced by.

364mg

Calcium per 100g

3× more than milk at 113mg — highest calcium content of any cereal — in every 100g of unprocessed ragi

3.9mg

Iron per 100g

For the 57% of Indian children who are iron deficient — bioavailability dramatically increased by traditional fermentation

Methionine

Complete amino acid

Deficient in rice and wheat — present in ragi — making its protein profile more complete than the grains that replaced it

The science

Traditional ragi preparation through sprouting or fermentation reduces phytates by up to 75%, dramatically increasing calcium and iron bioavailability. Polyphenols including ferulic acid, catechins and proanthocyanidins provide antioxidant capacity and reduce glycaemic response. Dietary fibre 11.5g per 100g vs 1.3g in white rice. Heritage varieties have higher polyphenol content than commercial varieties bred for yield. The outer layer — removed in decorticated commercial ragi — is where most of the calcium and polyphenols live.

We are not sourcing food.We are sourcing nutrition.

Food fills the stomach.Nutrition feeds the cells.

We are building a community of 500 families first.The nutrition will follow.

Kashmir & Himalayas

Kashmir Kesar (Saffron)

The most clinically documented spice in the world. 30mg a day — 10–12 strands.

Kangra Green Tea

The only Indian tea with a European GI tag. Won Amsterdam and London awards in 1886.

Himachali Kala Zeera

Wild black cumin from 3,000m altitude. Not the same plant as the jeera in your kitchen.

Northeast India — The 7 Sisters

Chak-Hao (Manipur Black Rice)

The highest anthocyanin content of any rice in the world. Lowest glycaemic index of any rice.

Lakadong Turmeric

Your kitchen haldi has 2–3% curcumin. This has 7–12%. You are using 5× more than you need.

Sikkim Large Cardamom

84% of India's large cardamom. Grown under forest canopy. Zero chemicals. India's fully organic state.

Assam Orthodox Tea

Assam produces 55% of India's tea. Almost all of it is CTC. This is not that.

Uttarakhand & Hill States

Pahadi Rajma

Kidney beans grown at 2,000m with glacier water and Himalayan mineral soil.

Uttarakhand Lal Chawal (Red Rice)

Red rice from the Himalayas. Anthocyanins, iron, fibre. Everything polished rice discards.

Uttar Pradesh & Madhya Pradesh

Kala Namak Rice (Buddha's Rice)

Double the protein of your daily rice. GI 49–52. In cultivation since 600 BC.

MP Sharbati Wheat Atta

The grinding method is a nutritional decision. What roller mills remove, your body needed.

Haryana — Tamaspura & Jhajjar

Bilona A2 Ghee

25–30 litres of milk per kilogram of ghee. Commercial ghee uses a fraction of this.

Raw Mustard Honey

The bees feed on the mustard fields around Tamaspura. Named beekeeper. Named village. Named hive.

Cold Pressed Mustard Oil

Delhi abandoned kachi ghani mustard oil in the 1990s. The omega ratio went from 5:1 to 25:1.

Moringa / Sahjan Fresh Leaves

10× more iron than spinach. More calcium than milk. Growing 70km from your kitchen.

Aloe Vera (Fresh Leaf)

Acemannan — the active compound in fresh aloe — degrades within hours of cutting.

Polyhouse Flowers — Edible & Medicinal

The flowers your grandparents put in the dal were medicine. Grown at Tamaspura. Delivered with the harvest.

Rajasthan

Bajra (Pearl Millet) — Heritage Variety

The highest iron content of all cereals. The winter grain Delhi ate before wheat monoculture arrived.

Cold Pressed Sesame Oil (Til)

Sesamol and sesamin. The most potent antioxidants in any commonly available food oil. Documented more potent than Vitamin E.

Maharashtra & Konkan

Alphonso Mango (Devgad / Ratnagiri)

67% of daily Vitamin C in one cup. Naturally ripened Alphonso is nutritionally superior to carbide-ripened.

Gujarat

Gir Kesar Mango

The saffron-coloured mango. GI-protected from the Gir forest. Named by the Nawab of Junagadh.

Kerala, Karnataka & Tamil Nadu

Kerala Virgin Coconut Oil

Lauric acid converts to monolaurin — antimicrobial against viruses, bacteria and fungi.

Coorg Black Pepper

Without black pepper, the turmeric in your kitchen is barely absorbed. Piperine makes everything else work.

Kodaikanal Malai Poondu (Hill Garlic)

Higher allicin, organosulphur compounds and flavonoids than any plains garlic. Grown at 2,000m. Called Power Food.

Nilgiri Orthodox Tea

The tea that stays clear when cooled. The sign of clean, unoxidised catechins.

Ragi / Finger Millet — Heritage Variety

364mg calcium per 100g. Three times more than milk. The grain 57% of Indian children need and urban India abandoned.

Follow the search.Be the first to know.

Followthe search.

We are not sourcing food.
We are sourcing nutrition.

Food fills the stomach.
Nutrition feeds the cells.

We are building a community of 500 families first.
The nutrition will follow.

Follow the search.
Be the first to know.

Follow
the search.