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From Coorg's rainforest hills. Sweet, tangy, unmistakably Indian
This cardamom comes from the Madikeri Hills in Coorg — the Western Ghats region that put Indian cardamom on the map. Grown in rainforest shade, it has the sweet, tangy intensity that mass-produced cardamom can't match. Crush a pod into your chai, biryani, or pastry and taste the difference.
Best when freshly crushed, the volatile oils dissipate quickly once ground.
From the misty hills of Coorg
Grown in
Karnataka's Western Ghats — mist-covered hills and tropical shade — have grown spices for over a thousand years.
Cardamom thrives in the shaded understory of Coorg's hills — no direct sun, no cleared fields, just the filtered light and mist that concentrate its aromatic oils.
A cardamom flower in bloom. Raghu sources from trusted growers in these hills who share his philosophy: no chemicals, no shortcuts — if you can't eat what you grow, you shouldn't sell it.
Green pods ripen on the vine. Raghu left tech eight years ago to return to his family's land in Bettadapura — three generations of natural farming knowledge he couldn't let fade.
