The Families Behind The Food.
In their own words.

“The vines climb the native silver oak and wild forest trees. We wait until the berries turn from dark green to slight yellow before cutting. If you rush the harvest with machines or chemical dryers, you lose the volatile essential oils that take a whole monsoon to develop.”

“Cardamom pods cannot be harvested in a single day. You have to walk the steep slope every ten days to pluck only the mature, heavy pods. In local commercial auctions, our yield used to get mixed into huge heaps with inferior stock. Here, our family name stays with what we grew.”

“Our grandmothers saved these seeds across droughts. We cultivate finger millet and foxtail millet on rain-fed hillsides without tube-well groundwater or chemical urea. When city buyers purchase this, they are keeping our indigenous seed heritage alive.”