Syzygium aromaticum
Hand-picked clove buds from Kerala's coastal groves — intensely aromatic, rich in eugenol, and essential to biryanis, masalas, and traditional Ayurvedic formulations.
| Species | Syzygium aromaticum |
| Origin | Thrissur, Kerala |
| Harvest | |
| Shelf Life |
Piper nigrum
Our black pepper is hand-harvested from lush Western Ghats estates at peak ripeness. Sun-dried on traditional mats to develop the signature sharp heat and earthy aroma that chefs across the world seek.
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Elettaria cardamomum
Grown at elevations above 900m in the misty Idukki highlands, our cardamom pods are plump, vibrantly green, and intensely aromatic — prized by perfumers and master chefs equally.
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Curcuma longa
Sun-dried Kerala turmeric with exceptionally high curcumin content — vivid golden colour, earthy warmth, and deep medicinal value prized in Ayurveda for centuries.
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Coffea canephora (Robusta)
Grown in the shaded highlands of Wayanad under silver oak and pepper vines, our Robusta coffee carries a full-bodied character with a soft cup and a gentle hint of chocolate.
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Anacardium occidentale
Creamy, golden, and rich — cashews from Kollam, the historic "Cashew Capital of the World," are roasted and graded by hand to bring out their signature buttery crunch.
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Oryza sativa
A rare, red-husked heirloom rice once reserved for royalty — Rakthashali has been treasured in Ayurveda for over two thousand years for its blood-nourishing properties.
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Oryza sativa var. Gandakasala
ഗന്ധകശാല — Wayanad's own aromatic rice — is a rare short-grain variety grown exclusively in the highland paddy fields of Wayanad. Known for its heavenly fragrance and soft texture, this treasured grain has been part of Kerala's culinary and cultural heritage for generations.
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Oryza sativa var. Valichuri
വലിച്ചൂരി is a rare indigenous red rice variety grown exclusively in the misty highland fields of Wayanad. With its deep reddish-brown grains and rich nutty aroma, this heritage variety is a proud symbol of Wayanad's ancient farming traditions.
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Oryza sativa var. Thondi
വയനാടൻ തൊണ്ടി is a rare traditional rice variety grown exclusively in the highland paddy fields of Wayanad. Nurtured by the cool misty climate and rich red soil of the Western Ghats, this heritage grain carries a distinct earthy flavour found nowhere else.
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Cinnamomum verum
Hand-peeled Ceylon cinnamon — the true variety — distinguished by its paper-thin layers and delicate, honeyed sweetness. Far superior to cassia, our sticks dissolve gracefully into dishes and teas.
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Zingiber officinale
Hand-harvested Kerala dry ginger with a sharp, fiery heat and citrusy undertone. Sun-dried to preserve the essential oils that make it a kitchen and medicinal staple.
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Myristica fragrans
Jathikka — Kerala's warm, sweet nutmeg — is hand-harvested from evergreen trees grown across the highlands of Idukki and Ernakulam, the heartland of India's nutmeg cultivation. Each seed carries a deep, woody sweetness prized in both kitchens and traditional medicine.
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Myristica fragrans (aril)
Jathipathri — the brilliant scarlet lace that wraps each nutmeg seed — is hand-separated and dried to a deep golden-orange. More delicate and intensely aromatic than nutmeg itself, it is one of Kerala's most prized and costly spices.
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Triticum aestivum
Whole wheat flakes, flattened and lightly processed to retain the bran and natural fibre of the grain, make for a quick, wholesome breakfast or snack that's ready in minutes without losing any of wheat's natural goodness.
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Eleusine coracana
Ragi poha — flattened finger millet flakes — is a naturally gluten-free, calcium-rich grain prepared the traditional way, ready to cook into a light breakfast or snack in just a few minutes.
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Brassica nigra
Tiny but mighty — Kerala's black mustard seeds pop and crackle in hot oil to release a nutty, sharp aroma that is the very first step in almost every traditional Kerala dish.
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Murraya koenigii
Fresh-dried Kerala curry leaves — fragrant, slightly citrusy, and deeply aromatic. The soul of every Kerala tempering, impossible to substitute and unforgettable once tasted fresh.
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Coriandrum sativum
Stone-ground Kerala coriander powder with a warm, citrusy, and mildly sweet flavour. Made from whole seeds roasted to order — worlds apart from pre-ground commercial varieties.
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