Every provision in our collection is sourced directly from generational growers across Pampore, Shopian, Gurez, and Kupwara. Filter by category, search by notes, or discover single-estate harvests.
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Rare, hand-foraged wild Morchella conica morels from the pine and deodar forests of Pir Panjal.
100% Single-origin Kashmiri Mamra almonds stone-milled with a gentle infusion of Pampore saffron.
Hand-pitted sun-ripened mountain apricots simmered with green cardamom and raw cane sugar.
Whole green tea leaves blended with Pampore saffron, green cardamom pods, cinnamon bark, and rose petals.
Naturally grown, sun-dried thin-shell Kagzi walnuts with rich oil content and golden buttery kernels.
Unheated, pale golden acacia nectar gathered by native bees in the remote, untouched Gurez Valley.
Pure Grade-1 deep crimson Mongra saffron stigmas hand-picked from the Karewas of Pampore, Kashmir.
High-curcumin Lakadong turmeric powder blended with fiery sun-dried ginger and sweet Ceylon cinnamon.
Slow-baked sprouted spelt clusters with raw wildflower honey, sliced Marcona almonds, and sea salt.
65% Roasted IGP Piedmont hazelnuts ground with raw Ecuadorian Criollo cacao and coconut sugar.
Traditional dense balsamic vinegar matured through a battery of oak, juniper, and chestnut casks.
Unheated, unpasteurized honey harvested from high-altitude wild Provence lavender plateaus.
Ultra-low acidity single-estate Koroneiki olive oil with vibrant grassy notes and peppery finish.
Sun-ripened Dottato figs slow-cooked with mountain rosemary and a whisper of wildflower honey.
Traditional wood-pressed golden yellow mustard seed oil blended with virgin Kashmiri walnut oil.
Traditional winter heritage provisions: sun-dried tomatoes (Ruwangan Hache) and dried brinjals (Wangan Hache).
Solar-dried whole Kashmiri chilies celebrated for brilliant natural crimson red color and gentle warmth.
Pyramid sea salt crystals blended with freeze-dried wild boletus edulis porcini mushrooms.
Deep mahogany mountain honey with complex smoky notes and bittersweet finish.
Hand-harvested whole Egyptian chamomile heads, French lavender florets, and dried orange blossoms.
Traditional solar-cured heirloom tomatoes submerged in extra virgin olive oil with wild herbs.
Sun-drenched Valais apricots paired with whole ground Tahitian vanilla beans.