A journey into the heritage fields and mountain slopes where traditional healing begins. Deeply connected to the land, our growers preserve the wisdom of generations.
High in the Kodaikanal hills, our Mala Poondu (Hill Garlic) is grown in rich, volcanic soil. At an altitude of 2000 meters, the low oxygen and cool temperatures force the garlic to produce more Allicin to survive.
Local hill tribes have cultivated these small, potent cloves for centuries, using only natural mountain water and organic compost. This is why our garlic is significantly more medicinal than mass-produced varieties.
The extraction of Karupatti (Palm Jaggery) is a feat of true craftsmanship. Our climbers scale the high Palmyra palms at dawn, collecting the fresh Neera in clay pots lined with slaked lime to prevent fermentation.
The sap is then thickened in large open cauldrons over wood fires until it becomes a rich, dark liquid. No chemicals, no bleaching agents—just pure nature transformed into liquid gold by hand.
We work exclusively with farmers who grow ancestral sugar cane varieties. Unlike commercial hybrid canes, these native varieties are naturally resistant to pests and don't require chemical fertilizers.
Process is slow and respectful. The cane is crushed, and the juice is boiled and sun-dried to create Nattu Sakkarai. This method preserves every mineral, resulting in sugar that heals instead of harms.
Our hill farms utilize natural mountain runoff and precise irrigation to minimize environmental impact.
We ensure our traditional growers are paid fairly, protecting ancient livelihoods and mountain heritage.
By avoiding chemicals, we maintain a vibrant ecosystem where biodiversity thrives alongside our crops.