For centuries, the Maithil community has gathered Euryale ferox seeds from clean freshwater ponds. Harvesters dive into shallow beds to scoop the thorny pods by hand, safeguarding the delicate aquatic ecosystem.
Once reserved for sacred rituals and royal banquets in Darbhanga courts, these seeds provided clean nourishment during fasting festivals. We honour that provenance through direct trade with harvester co-operatives.
Three steps to pure crunch
Sun drying and size grading
Cast-iron flame popping
Botanical spice infusion
Seeds dry on woven bamboo screens under intense midday sun before sorting through seven graduated sieves for even heat transfer.
Small batches hit seasoned iron skillets over open flame, cracked instantly with wooden mallets to release the crisp inner kernel without oil.
Warm popped seeds toss gently with stone-ground Himalayan pink rock salt, cracked Malabar peppercorns, and sun-dried mint botanicals.
Puffed kernels rest on raw linen mats in open air, cooling slowly before receiving whole ground spices that cling without palm oil or synthetic binders.
Hand-harvested seeds, slow flame cooking, and pure botanical seasoning delivered directly to your doorstep in airtight canisters.