Sesame is considered to be the oldest oilseed crop known to humanity. Our Sesame oil, also known as Til oil, has been extracted from Sesame cultivated in villages situated in the Ramganga Catchment around the hills of Ranikhet in the Almora district of Uttarakhand. The river originating in the southern slopes of Dudhatoli Hills of Gairsain subdivision (Diwali Khal) is endowed with beautiful landscapes and is the lifeline of world-famous Corbett National Park. As it flows through untouched mountain corridors, it brings with itself an abundance of pure aquatic and loam properties. Sesame, grown by our women SHG members in their fields in this rich valley, imbibes the purity of Ramganga waters, which manifests in its taste and properties. Our Sesame oil has been extracted using the ancient cold-press method that helps in high nutrient retention due to low heat generation during the oil-extraction process. Historical records trace Sesame oil to Indus Valley civilization. It is believed that it was one of the first crops processed for oil during Indus Valley civilization and was probably exported to Mesopotamia around 2500 BC. Sesame oil has an earthy, nutty flavour and is ideal for deep frying. Its nutty taste complements the spices used in Indian cuisine, apart from use in cooking it is much preferred for preparing pickles. Lignan compounds present in Sesame oil are useful antioxidants while this oil is also believed to have anti-fungal and anti-inflammatory properties. It is rich in Omega -6 fatty acids any is believed to help in controlling cholesterol levels. Due to high Vitamin E content it is also considered beneficial for the skin. | Our Sesame oil has been prepared using naturally grown sesame sourced from villages around the hills of Ranikhet in the Almora district of Uttarakhand. It has been extracted using the ancient cold-press method that helps in high nutrient retention due to low heat generation during the oil-extraction process. Sesame has been cultivated by members of our women Self-Help Groups (SHGs) and processed and marketed by our women&rsquo;s Cooperatives. | Faran or Jambu is an alpine herb that grows between 2500 m to 3000 m altitude in the Himalayas. Its inflorescence and leaves are used as seasoning agents. Faran is widely used as a condiment. Dried leaves of this herb are tempered in oil or ghee to flavour vegetables, curries, soups and meat. Faran aids in digestion and controlling cholesterol. Our Faran has been sourced from villages in the Dhauli Ganga valley of the Nanda Devi Biosphere Reserve in Uttarakhand. It is being processed and marketed by our women&rsquo;s cooperatives. | This powder has been prepared from high quality Amla. They are cleaned, sun-dried and ground in most hygienic manner. Amla is known for its high vitamin C, Iron and Calcium contents and; is helpful in boosting immunity, controlling diabetes and reducing bad cholesterol. Our Amla has been sourced from villages in Nainidanda region of Pauri Garhwal district in Corbett landscape and Ramganga river catchment in Uttarakhand. It has been harvested by members of our women Self-Help Groups (SHGs) and; processed and marketed by our women&rsquo;s Cooperatives | Jakhya (also known as wild mustard) is the seed of Cleome viscose, a traditional herb of the mid-Himalayas. Jakhya is dark brown in colour and is traditionally used for tempering culinary dishes in the Himalayan region. It crackles on being heated in oil, has a distinct smell and adds flavour to various recipes, leaving an exotic feel on the taste buds. Jakhia is widely used in Uttarakhand in preparing various cuisines, particularly for preparing vegetables, pulses and curries. It is considered beneficial for treating liver and respiratory ailments. Our Jakhya has been sourced from Nayarriver catchment of Pauri Garhwal district Uttarakhand. It has been grown under natural conditions by members of our women Self-Help Groups (SHGs) and; processed and marketed by our women&rsquo;s cooperatives | Yellow chilli powder has been obtained from a unique variety of chilli cultivated in the villages in Nainidanda region of Pauri Garhwal district in Corbett landscape and Ramganga river catchment in Uttarakhand. Locally know as Lakhori or Dhara chilli, it is highly pungent and gives a rich flavour. It is a good source of Vitamin C with anti-bacterial, analgesic and anti-diabetic properties. It has been grown under natural conditions by members of our women Self-Help Groups (SHGs). Chillies are plucked manually, sun-dried and pulverized in a hygienic manner. | Baheda (Terminalia bellerica) powder is believed to be useful in protecting liver, treatment of respiratory tract infections, cough and sore throat. This pack contains dried powder of Baheda fruits harvested, sun-dried and pulverized in a hygienic manner. Triphala, an Ayurvedic preparation made from Amla, Baheda and Harad, is a milk laxative and believed to improve digestion, build immunity and useful for treating eye diseases. Our Baheda has been sourced from villages in Nainidanda region of Pauri Garhwal district in Corbett landscape and Ramganga river catchment in Uttarakhand. It has been harvested by members of our women Self-Help Groups (SHGs) and processed and marketed by our women&rsquo;s Cooperatives. | Harad or Terminalia chebulahas a wide use in Ayurveda. Harad powder is believed to be rich in antioxidants, effective for intestinal health, constipation and weight loss as well as considered helpful in controlling hair loss. Use of Harad powder (mixed with water) in appropriate quantities is considered beneficial in boosting the immune system. Triphala, an Ayurvedic preparation made from Amla, Baheda and Harad, is a milk laxative and believed to improve digestion, build immunity and useful for treating eye diseases. Our Harad has been sourced from villages in Nainidanda region of Pauri Garhwal district in Corbett landscape and Ramganga river catchment in Uttarakhand. It has been harvested by members of our women Self-Help Groups (SHGs) and processed and marketed by our women&rsquo;s Cooperatives.