Apple or Plum Murabba
A traditional sweet preserve, made from fruit too bruised or oddly-shaped to sell fresh. Nothing wasted — which is ho...
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Apricot Kernel Oil
Cold-pressed from the kernel inside the apricot stone — the part everyone else throws away. Nothing goes to waste her...
Barley
One of the oldest grains grown in these hills, and one of the few that will ripen this high. Nutty, chewy, and almost...
Buransh Squash
Made from the flower of the rhododendron — Himachal's state flower — which blooms bright red across these hillsides e...
Chalai
Amaranth — once a daily staple in these houses, now sown almost nowhere. Tiny pale seeds that puff when heated and ta...
Chilgoza
Where the forest gives up and bare rock takes over, this is almost the only thing that grows. Hand-cracked, one shell...
Desi Cow Ghee
Some of it comes from our own cows, some from families down the road. Slow-cooked the bilona way — churned from cultu...
Dried Apricots
Laid out on flat roofs in the thin dry air of Kinnaur until they concentrate into something between fruit and toffee....
Dried Persimmon
Sun-dried whole in the thin Kinnaur air until they turn deep amber and almost jammy. Sweet enough that people mistake...
Dried Seabuckthorn Berries
Sharp, sour, and almost impossible to find anywhere else. Hand-picked from thorny riverbank shrubs at 10,000 feet, wh...
Fafra
Ogla's close cousin, and just as close to disappearing. Ground for rotis and porridge, with a slightly sharper edge t...
Hazelnut
Grows wild in the same forest belt as chilgoza and walnut, and is rarer than either. Most people here don't even know...
Kala Zeera
Wild black cumin, gathered by hand from high forest slopes. A GI-tagged spice that grows nowhere else, and one you'll...
Kinnaur Walnuts
Grown higher and harder than the Upper Shimla trees — thicker shells, denser kernels. Wild in the same forest belt as...
Kinnauri Almonds
Kagzi badam — paper-shelled, soft enough to crack in your hand. Sweeter and smaller than commercial almonds, and gett...
Kodra
Kodo millet — sturdy, drought-proof, and mostly forgotten. Nobody decided to stop growing it. It just became easier n...
Kulth / Horse Gram Dal
A traditional hill dal, cooked thick and eaten through the cold months. Strong, earthy, and warming in a way lighter ...
Local Honey
Raw, unfiltered, and taken from hives kept in the orchards themselves. It will crystallise — that's how you know noth...
Local Pahadi Rajma
Somebody spread these out to dry on a roof in Kinnaur this season, the way their mother did before them. Cook it slow...
Local Rice
Grown in small terraced plots cut into the hillside, watered by snowmelt. Nothing like the rice from the plains — sho...
Makki Atta
Stone-ground maize flour, coarse and golden. An everyday hill-kitchen staple — nothing exotic about it, which is rath...
Ogla
Buckwheat, once ground fresh every week in every house in this valley. Almost nobody grows it now — not because anyon...
Sepu Badi
Dried lentil dumplings — the base of sepu vadi, a Himachali dish that turns up at every dham worth attending. Made by...
Walnuts
Grown along the Pabbar Valley in Himachal Pradesh, these walnuts are cracked and sorted by hand. Thin-shelled, natura...
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