Popular Products
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Rajma Mix (Pahadi / Uttarakhand)
₹304.76 -
Mix Dal (Pahadi / Uttarakhand)
₹238.10
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Pahadi Topi Jai Shree Ram
₹238.10
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Pahadi Dry Haldi
₹285.71
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Pahadi Hing 20g
₹190.48
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Multi Colour Checked Uttarakhand Pahadi Cap
Original price was: ₹570.48.
₹285.71Current price is: ₹285.71.
Category: Groceries
Showing 1–12 of 31 results
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Pulses (दाल) (19)
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Rice (चावल) (1)
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SPICES (मसाले) (8)
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Pahadi Hing 20g
₹190.48Add to cart- NOTHING CAN BEAT HING WHEN IT COMES TO PREVENTING BLOATING.
- IT’S GREAT FOR THOSE WHO ARE DEALING WITH RESPIRATORY ISSUES.
- THE SPICE CAN HELP YOU AVOID ACIDITY.
- HING CAN HELP YOU REDUCE STRESS.
- IT CAN PROVE TO BE SOOTHING WHEN IT COMES TO MENSTRUAL CRAMPS.
- IT’S GREAT FOR COUGH, COLD, AND SORE THROAT
- HING IS GREAT FOR YOUR SCALP
- ASAFOETIDA IS YOUR SKIN’S BEST FRIEND
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Herbal Bheemal Shampoo
₹314.29Add to cartHerbal Bheemal Shampoo 500ml Bottle
- Repairs dead skin cells
- Repairs & adds lustre to dry & brittle Hair
- Prevents hair fall
- Stimulates hair regrowth
- Natural conditioner
- Strengthen’s hair follicles
- Natural & Ayurvedic
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गंदरायणी Gandrayani
₹350.00Add to cartGandrayani grows in slow moving streams, damp meadows, forest gullies in rocky substrata of Western Himalayas from Kashmir to Uttaranchal at an altitude of 2,700-3,400m. Dry roots yield essential oil (1.3 per cent), resin and valerianic acid and several furocoumarins such as angelicin, bergapten, xanthotoxin and umbelliferene,” says Organic Products from Uttaranchal, published by the Uttarakhand Organic Board.
The roots of the plant are pungent, aromatic, diaphoretic and diuretic. It increases appetite and combined with tonics it is given in typhoid conditions, bronchitis, flatulence, colic and pain in stomach. Roots are also used in the preparation of gin and liqueurs known as bitters. Gandrayani is used in Uttaranchali cuisine as a flavouring agent in vegetables and daals.”
Gandrayani is used to cure stomach disorders. In remote villages, it is used to cure stomach aches—the roots are powdered and boiled in water. It also has digestive properties, so is used in cooking dals.” Unlike in cities, where dals are available in the split or polished form, whole dals are consumed in most villages. Whole dals are difficult to digest and can cause flatulence. That’s why when dals are boiled a generous piece of gandrayani is added. It not only adds flavour, but also has digestive properties.
Alternatively, it can be used also for tadka (tempering). Here, the root is powdered and is added to the tadka along with cumin seeds or mustard or garam masala.
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Jambu Faran (Allium stracheyi)
₹50.00 – ₹200.00Select options This product has multiple variants. The options may be chosen on the product pageJambu is a perennial herb with rosy flowers. Leaves are 3-4, slender, narrowly linear, blunt-tipped, about a foot long. Flowering stem is slender, compressed above. Flower head at the top is spherical or hemispherical, densely flowered, 2.5 cm in diameter. Flower-stalks are shorter than the flowers. Sepals are oblong, blunt, stamen filaments are threadlike, much …
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Dal Suntha Lal Rayansh
₹130.00 – ₹228.57Select options This product has multiple variants. The options may be chosen on the product page
