Ladakhi Dried Apricots, locally known as Khubani or Khurmani, begin their journey as plump, juicy fruits ripened under the clear Himalayan skies.

White apricots are generally small stone fruits that have a round, ovate, to oval shape with a curved base and shoulders. The fruit’s skin is thin, smooth, taut, and velvety, coated in a light fuzz, ranging in color from light green-white, almost translucent, to pale yellow.

Enjoy traditional Jammu Rajma for a delicious and nutritious meal. Soak overnight or for 6 hours and pressure cook in water (3 times the level of beans). Find the traditional Kashmiri recipe in the blog section.

Perfect for a quick and easy dinner, this Jammu and Kashmir classic has been enjoyed for generations. Serve with rice, roti, naan, or paratha for a truly authentic experience.

Keep in a cool and dry air tight container for apt freshness for about 12 months.

Saffron from Kashmir is the highest grade and quality. "Kashmiri Mongra is the world's darkest in colour and has a strong flavour, aroma, and has a colouring strength of more than 250, making it over three times more powerful than other natural colouring agents."