H2H High Curcumin Turmeric (Salt- Kumaon Valley) from Rs. 110.00
Salt, in Kumaon Valley of Uttarakhand produces one of the finest turmeric with high curcumin content. We procure this turmeric directly from farmers. Turmeric is processed in the traditional manner to help retain its medicinal properties. Curcumin level of Salt Haldi- as it is popularly known as- is comparable to one found in Lakadong turmeric. Medicinal properties of Haldi owe it to Curcumin- a bio-active substance that fights inflammation at the molecular level. Curcumin is a Natural Anti-Inflammatory Compound that helps fight Chronic inflammation- believed to be a major contributor to maximum diseases including heart disease, cancer, metabolic syndrome, Alzheimer's and various degenerative conditions. Curcumin actually targets multiple steps in the inflammatory pathway, at the molecular level. It blocks NF-kB, a molecule that travels into the nuclei of cells and turns on genes related to inflammation. NF-kB is believed to play a major role in many chronic diseases.(refer this link) Research has proven time and again that curcumin is strongly anti-inflammatory, it even matches the effectiveness of some anti-inflammatory drugs.(refer this link)
Pahadi Mix Masala Rs. 85.00
Made from 100% Natural and quality Himalayan Herbs and Spices. It contains some prized herbs of Ashwagandha, Giloy, Timru, Nagkesar, Ajwain, Jeera, Kadar Jadi, Chakaranish, Kali Mirch (Black Pepper), Jaiphal (Nutmeg), Dalchini (Cinamon), Badi Elaichi (Large Cardmom), Choti Elaichi (Small Cardmom), Tej Patta (Bay Leaf), Sonth (Dried Ginger/Gourd), Triphala, Meetha Neem (Curry Leaves), totaling more than 24 Herbs and Spices.A unique, healthy, nutritious and delicious recipe add-on. Enriched with ingredients possessing anti-viral and anti-bacterial properties, which can enhance vital enzymes, digestion, metabolism and helps detoxification. It offers and boosts immunity, resistance power, fitness, energy and well-being, it helps fight against certain health issues, keeps your body and mind active, healthy and fit.Pahadi Mix Masala can be used in preparations of Chhole, Sabjis, Rajma, Paneer Varieties, Dals, Parathas and various vegetarian and non-vegetarian dishes.Usage: Add 1 Teaspoonful of Pahadi Mix Masala for Cooking Preparation for 4 Persons and just add Salt to taste according to your liking. Source- Bhagirathi valley in Uttarkashi
Lakadong Turmeric Powder / Haldi from Rs. 160.00
According to the Indian Council for Agricultural Research, the uniqueness of the ecological situation in this region enables Lakadong variety to perform exceedingly well, yielding very high curcumin when compared to other locations in the state. The hilly terrain, suitable climate, rich soil and organic methods of farming have helped farmers to produce the best turmeric in India. These rhizomes are harvested during December to April. What makes it unique is that this particular variant with high curcumin can be grown only in this region of Meghalaya. If it is grown anywhere else, it will not yield the same amount of curcumin. This turmeric not only adds a distinct flavour and vibrant colour to dishes but also has multiple medicinal benefits. This variety of turmeric is a super-food and is grown in natural conditions to maintain the Curcumin level.
Organic Red Chilli Powder from Rs. 60.00
H2H Chilli powder is prepared from Chillies grown in Himalayan villages of Uttarakhand. Stone grinded on watermill, H2H Chilli powder‘s vibrant colour, flavour and aroma is its best USP. Source- Bhagirathi valley in Uttarkashi
Coriander Powder from Rs. 65.00
H2H Coriander powder is prepared from coriander seeds sourced from Himalayan villages of Uttarakhand. Stone grinding on watermill helps maintaining the rich aroma, flavour, colour and nutrition content of H2H Coriander powder. Source- Bhagirathi valley in Uttarkashi
Faran, Jamboo (Allium Stracheyi) - 50 GMS Rs. 245.00
Jambu is a perennial herb with rosy flowers. Jambu is found at altutudes of 2500-3000 m in Alpine Himalayas of Uttarakhand. Its inflorescence's and leaves are commonly used as seasoning agents. In the Indian state of Uttarakhand it is used very commonly as condiment to add flavor to soups and dals. Common name: Jambu Local Name: Jamboo, Faran Botanical name: Allium stracheyi Jamboo /Feren ( Allium Stracheyi) How to use 1. Take a small amount of Jamboo, crush it by using palms. 2. Put small quantity of cooking oil in the pan and heat it to normal. 3. Add Jamboo to the oil and fry till light brown. 4. Put the fried Jamboo in the dal.
Organic Bay Leaves from Rs. 55.00
Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying. Indian bay leaf or malabathrum (Cinnamomum tamala, Lauraceae) differs in that bay laurel leaves are shorter and light to medium green in colour, with one large vein down the length of the leaf, while tejpat (Cinnamonum tamala) leaves are about twice as long and wider, usually olive green in colour, and with three veins down the length of the leaf and is culinarily quite different, having a fragrance and taste similar to cinnamon (cassia) bark, but milder. If eaten whole, bay leaves (Laurus nobilis) are pungent and have a sharp, bitter taste. As with many spices and flavourings, the fragrance of the bay leaf is more noticeable than its taste.
Bhangjeera (Perilla frutescens) 100gms Rs. 150.00
Bhanjeera (Perilla frutescens) are romatic seeds, that is used as a spice and to prepare flavored chutney. Oil extracted from the seeds is used in cooking or as a medicine. This oil is known to be rich in Omega 3 & Omega 6, essential fatty acids. People of Uttarakhand have many uses for the leaves and seeds of this plant grown in the upper reaches of Himalaya. Besides, scientists of Center for Aromatic Plants, Uttarakhand (India) found out that 'Bhangjeera' plant seeds and leaves contain omega-3 and omega-6 fatty acid in abundance- something that makes it a better choice than cod liver oil. As per NCBI (The National Center for Biotechnology Information- part of the United States National Library of Medicine, a branch of the National Institute of Health.) -- Bhangjeera (Perilla frutescens) seeds are a good source of polyunsaturated fatty acids (PUFAs). The seeds of perilla are small & weight about 4 g. As compared to other plant oils, perilla seed oil consistently contains one of the highest proportion of omega-3 (ALA) fatty acids, at 54–64%. The omega-6 (linoleic acid) component is usually around 14% and omega-9 (Oleic acid) is also present in perilla oil. These polyunsaturated fatty acids are most beneficial to human health and in prevention of different diseases like cardiovascular disorders, cancer, inflammatory, rheumatoid arthritis etc. Its aromatic seeds are used as a spice and to prepare flavored chutney. Roasted bhangjeera seeds blended with roasted proso millet offers nourishment to those suffering from jaundice and measles. Bhanjeera seeds unlike Flax seeds are tastier and contain an extra Omega fatty acids. Recipe : Bhangjeera Ki Chutney A testy sour chutney prepared with roasted Bhangjeera seeds and cumin seeds(zeera), mixed with AnardanaIngredients1. Bhangjeera Seeds - 50 gm2. Cumin Seeds - 3 gm3. Anardana- To taste4. Salt and Jaggery - To taste5. Whole Red Chillies - 3Preparation1. Roast bhangjeera seeds and cumin seeds separately.2. Grind red chillies, cumin seeds, Anardana and bhangjeera seeds into fine paste adding little water.3. Add salt to taste and serve.Note : You can add jaggery if you want sweet and sour taste.
Jakhiya (Cleome viscose) 100 gms Rs. 170.00
Jakhia is mainly used as a condiment, with a distinct taste and aroma, for frying vegetables. A little dash of it on blackgram pakodi, enhances its flavour. Jakhiya is also known as wild mustard or dog mustard. The seedsare small, dark brown or black. Because of its sharp pungent smell and crunchy taste, most Garhwalis prefer jakhiya over cumin and mustard seed for tempering. It is used in tempering of harasaags, vegetables, curries, pulses—almost everything that needs to be tempered before or after cooking. Jakhiya is one of those pungent herbs that give Garhwali food the taste of mountains. “You cannot experience authentic Garhwali taste without it,” R E C I P E S Aaloo ke Gutke Ingredients Fresh pahadi aaloo: 1/2 kg Jakhiya: 3 teaspoons Asafoetida (heeng): 1 teaspoon Salt: to taste Red chillies: 3-4 Turmeric powder: 1/2 teaspoon Chilli powder: 1/2 teaspoon Mustard oil: 1 tablespoon Fresh coriander leaves Fresh garlic/onion leaves Method Boil the potatoes, peel and chop. Heat oil in a thick-bottomed wok, add asafoetida and jakhiya. When they start to crackle, add chopped potatoes, turmeric powder, chilli powder and salt. Mix well and keep on fire for 5-10 minutes for crispy taste. Garnish with freshly chopped coriander leaves, garlic leaves and fried dry red chillies. Serve with tea.
Black Cumin Seeds (Kala Zeera) 100gms Rs. 150.00
H2H Black Cumin is a spice made from the seeds of the Cumin Plant.Many people around the world don’t get enough iron. Cumin is very dense in iron, providing almost 20% of your daily iron in one teaspoon.These aromatic seeds are rich, and consumed like a condiment, and medicine. They are widely used as a spice, for flavoring dishes. Thymoquinone (TQ) is the main active ingredient in black cumin seeds that can boost the immune system and contain powerful antioxidants. This content can increase cell activity to become a natural killer of various diseases and symptoms. Benefits Of Kala JeeraPromotes Digestion. The most common traditional use of cumin is for indigestion. Is a Rich Source of Iron. Contains Beneficial Plant Compounds. May Help With Diabetes. May Improve Blood Cholesterol. May Promote Weight Loss and Fat May Prevent Food-Borne Illnesses. May Help With Drug Dependence. Black cumin/kala zeera has been found to have anti-cancer properties
Black Cardamom from Hills - 100 GMS Rs. 260.00
Black cardamom is largely used in savory Indian dishes ranging from curries, stews, daals (lentil dishes). This variety of Elaichi is cultivated in Rudraprayag district of Uttarakhand. Weight : 100 GMS
Organic Yellow Chilli Powder from Rs. 90.00
H2H yellow chilies powder is prepared from yellow chilies grown in Salt region of Almora district, yellow chilies powder can be used to enhance color and piquancy to the dishes. This variety of chili is fierce and can be used in vegetarian and non-vegetarian dishes. Hand pounding helps preserve the aroma and freshness of the yellow chilies. yellow chilies are known to be hot and contain medicinal properties. H2H yellow chilies powder is 100% organic product.
Organic Ginger Powder - 50 GMS Rs. 90.00
Dry ginger powder made with organic ginger has a beautiful smell and sharp taste that can never be got with ordinary dry ginger powder. Many people peel off the outer skin of ginger while making the dry ginger powder, but traditionally, it was always made with the peels and H2H continue to do so.... Weight :50gm