
Turmeric
The colour and aroma most bought turmeric has already lost by the time it reaches a kitchen shelf.

Cold-pressed in a wooden ghani and filtered once — pungent, unrefined, and never deodorised.
Mustard seed is crushed slowly in a wooden ghani, a traditional stone-and-wood press that turns at low speed so the oil is never heated by friction. It's filtered once to remove sediment and left exactly as pungent as the seed made it — nothing deodorised or refined out.
Coming soon
We're still finalising rates for this one — it'll be available to add once pricing is confirmed.
Adding one of these does not start anything new — it joins the same Saturday van.

The colour and aroma most bought turmeric has already lost by the time it reaches a kitchen shelf.

Needs an overnight soak, but pairs naturally with turmeric and a warm oil to cook in.

A spoon of this finishes a bowl of daal or a plate of hot rice better than anything else in the kitchen.