A curated set of bold, rare aromatics prized across South Asian kitchens. Hing delivers allium intensity, black cardamom adds smoky, resinous depth, and saffron brings floral, golden luxury. For elevated curries, dals, rice dishes, biryanis, and broths.
1 x jar Wild Afghani Hing 1 x jar Kashmiri Saffron 1 x jar Smoky Black Cardamom
Hing: Funky and deeply aromatic—this is hing in its purest form. Sourced from Afghanistan, our hing (asafoetida) is the resin of the wild ferula plant, free from fillers like rice or wheat flour. Just a pinch, smashed and tempered in hot oil, unlocks an umami-rich depth with intense allium notes. A little goes a long way—this is the secret to next-level dal.
Saffron: Floral, warm, and musky with a deep red hue — this saffron is hand-harvested from delicate flowers that bloom for only a few weeks each autumn.
Black Cardamom: Our black cardamom is grown on terrace farms in the hills of Eastern Nepal. The pods are hand harvested and smoked in traditional ovens called “Bhattis” which gives it's characteristic smoky flavor.
