Our Products

Cold-pressed from hand-picked coconuts using the traditional marachekku method. Retains natural aroma, lauric acid, and vitamins — ideal for South Indian cooking, hair care, and pooja lamps.

Extracted from premium-quality groundnuts using a traditional wooden press. High smoke point and a mild, nutty flavor make it perfect for deep-frying, sautéing, and everyday cooking.

Premium sesame oil extracted using the ancient marachekku technique. Prized in Tamil cuisine for its distinct nutty flavour and Ayurvedic health benefits. Also used in pooja rituals.

Harvested from wild bee colonies in the Western Ghats, this raw mountain honey is unprocessed and unpasteurized. Its dark amber colour and complex floral flavour make it a prized natural sweetener.

Collected from bees that pollinate moringa (drumstick) flowers. This light golden honey has a mild, delicate sweetness and is valued in traditional medicine for its anti-inflammatory properties.

Bilona-method ghee made from A2 cow milk. Slow-churned from curd and clarified over a low flame to produce a rich, golden ghee with an unmistakable aroma and nutty taste.

Handcrafted from fresh palm sap (padhaneer) without any chemical processing. Dark, aromatic, and mineral-rich — a traditional sweetener used across South Indian households for generations.

Minimally processed cane sugar that retains natural molasses, giving it a caramel colour and earthy sweetness. A healthier everyday substitute for refined white sugar.

Sun-dried tamarind sourced from native trees. Tangy, seedless, and packed with natural flavour — essential for authentic sambar, rasam, and South Indian chutneys.

Sourced from bees that forage on jamun (java plum) blossoms. This honey has a distinctive dark hue and a subtly fruity, mildly tangy taste prized in traditional medicine.

Premium-grade split Bengal gram, cleaned and polished. A staple in South Indian kitchens for dal preparations, sundals, and as a key ingredient in chutneys and sweets.

Light, easily digestible split green gram. A go-to dal for quick sambar, kootu, and comforting khichdi — recommended for all age groups including babies and the elderly.

Premium arhar (pigeon pea) dal — the backbone of South Indian sambar. These golden lentils cook to a creamy consistency and deliver authentic, comforting flavour.

Whole black gram with skin intact, essential for traditional idli/dosa batter, vada, and papad. High in protein and naturally rich in B-vitamins.

Bold, aromatic whole black peppercorns sourced from Kerala. Sun-dried to concentrate their piperine content and essential oils — the king of spices for any Indian kitchen.

Finely ground pink Himalayan salt, mined from ancient salt deposits. Contains 84+ trace minerals and a milder flavour profile compared to regular table salt.

Coarse pink salt crystals from the Himalayas. Perfect for grinding fresh at the table or using in pickling, brining, and traditional preservation methods.

Traditional sea salt harvested from the salt pans of Thoothukudi, Tamil Nadu. Sun-evaporated and minimally processed — the way salt has been made for centuries on the Coromandel coast.

Unrefined cane jaggery made the traditional way. Golden-brown with a rich caramel flavour — widely used in Tamil Nadu for pongal, payasam, and as an after-meal digestive.

Large blocks of natural palm sugar made from concentrated palm sap. Low glycemic, mineral-rich, and ideal for traditional sweet preparations and beverages.

Convenient small pieces of natural palm sugar. Easy to portion for daily coffee, tea, or quick sweet snacks — a healthier alternative to refined sugar.

Calcium-rich finger millet (kezhvaragu) sourced from organic farms. A gluten-free superfood used for porridge, roti, dosa, and baby food across South India.

Tiny, nutrient-dense little millet (samai) — a traditional Tamil grain that cooks like rice and works beautifully in upma, pongal, and biryani.

Foxtail millet (thinai) — one of the oldest cultivated grains. Light, easy to digest, and perfect for idli, dosa batter, upma, and sweet pongal.

Kodo millet (varagu) — a drought-resistant traditional grain with a mild, earthy flavour. Excellent for rice replacements, pulao, and ven pongal.

Barnyard millet (kuthiravali) — the lightest of all millets with the lowest calorie count. A favourite during fasting and for weight-conscious meal planning.

Pearl millet (kambu) — the most widely grown millet in India. Known for its cooling properties in summer and warming energy in winter. Perfect for kambu koozh and rotis.