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Gluten Free

100% Organic

No preservatives

No artificial colors

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Post Pregnancy Kit

RAAB

Raab is a warm health drink made
from pearl millet flour also known as
bajra that is infused with ginger and
ajwain, most often prepared and
served to strengthen the immune
system of a new mother or to someone
who is low on energy or has a
congested chest. You can also serve it
cold during summers.

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VAVDING VAKUMBHA

VAVDING VAKUMBHA
Embelia ribes, commonly known as false black
pepper, white-flowered embelia, vidanga,
vaividang, vai vidang, or vavding, is a species in
the family Primulaceae. It was originally
described by Nicolaas Laurens Burman in his
1768 publication, Flora Indica. It is widely
distributed throughout India.

MUKHWAS

Mukhwas is a colorful South Asian after-meal snack
or digestive aid widely used as a mouth freshener,
especially after meals. It can be made of various
seeds and nuts, often fennel, anise, coconut,
coriander, and sesame. They are sweet in flavor
and highly aromatic due to added sugar and the
addition of various essential oils, including
peppermint oil. The seeds can be savory or sweet

HIRABOL

Hirabol (Latin name – Commiphora myrrha),
a spiny herb which is primarily used to
produce resin made from the dried tree sap
is a native tree of Arabian Peninsula and
Africa.

DASHMUL KADHA

Dashmul kadha is used as tonic post delivery.
It helpful in post-partum problems. Dashmool
quath is also prescribed for fever, cough, joint
inflammation, gynaecological problems and
other vata roga.

HALDI PREMIX

Turmeric, also known as Haldi powder, is made from
the dried and ground roots of the Curcuma longa
plant. Native to Southeast Asia, turmeric has been
used in Indian cuisine and traditional medicine for
centuries. The powder is a vibrant yellow-orange
colour and has a slightly bitter, earthy flavour.

GRATED COCONUT

Shredded coconut is “grated” bits of coconut,
usually in long thin strips/strands. They are then
dried out, but still, retain more moisture than
desiccated coconut. Desiccated coconut is finely
ground coconut, rather than bigger strips. This is
also usually drier than shredded coconut.

SUVA + GUD LADDU

As per Ayurveda, gond is known to boost stamina and
health, helping one keep away from falling sick due to
cold and cough. It also is known to treat low Vitamin D
levels in the body. As the ladoos help lubricate the joints,
they are extremely powerful to reduce back pain as well
as other joint pains.

Harvest

Tea Plucking

In the spring and summer, you should notice a fresh ‘flush’ of young leaves and these are the perfect ones for tea making and the most prized by tea growers. Pick the two youngest leaves and the bud of each branch to give yourself a small pile of fresh soft leaves to work with.

Steaming

Heat the leaves by steaming them

A steamer works best or you can use a colander over a pan of boiling water, steam for 1-2 minutes.. You should never have the bundles temperature so high that you can’t carefully handle them and by feeling for them to go limp you’ll know they are ready for the next step.

Shaping

Retain tea leaves freshness

Is the process by which the leaf is twisted and the leaf cell walls ruptured to bring the juices to the surface of the leaf. The rolling machines have deep jacket, a pressure cap to apply pressure on the leaf, and the table itself has battens and a cone at the center to twist the leaf.

Drying

Keep the tea moisture-free

Drying enhances a tea’s flavors and ensures its long shelf-life. To dry the leaves they are fired or roasted at a low temperature for a controlled period of time, typically inside an industrial scale oven. If the leaves are dried too quickly, the tea can turn abrasive and taste harsh.