Our Soyabeanhas been cultivated in terraced fields under natural, rain-fed conditions at altitudes ranging between 1000 m to 1800 m in Uttarakhand. A rich source of Lecithin, Soyabean is considered helpful in ailments of gall bladder, liver and kidneys. It is rich in Phosphorus and in Omega-3 fatty acid. Our Soyabean has been sourced from hill villages in Bhagirathi valley in Tehri Garhwal district of Uttarakhand. River Bhagirathi is the main stream of the holy river Ganga. After rising from Gangotri glacier near Gaumukh, it passes through this valley endowing the hill farms located along its course with mineral rich soil and water that enriches our Soyabean crops. After flowing through this valley, Bhagirathi confluences with Alakhanda river at Devprayag to form the much revered and holy Ganga river. After harvest by our women Self-Help Groups (SHGs) members, Soyabean is processed and marketed by our women&rsquo;s Cooperatives. | Locally known as &ldquo;Bhatt&rdquo; this pulse has been traditionally grown under &ldquo;Barahanaja&rdquo; system (12 crops being grown together). It is cultivated under natural conditions in Uttarakhand at altitudes ranging between 1000 m to 1800 m. A rich source of Lecithin, soyabean is considered helpful in ailments of gallbladder, liver and kidneys. It is rich in Phosphorus and in Omega-3 fatty acid. Our soyabean has been sourced from farms in Bhagarathi river landscape in Tehri Garhwal district of 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. | 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. | 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. | 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.