With our work we aspire to re-imagine local food systems as being abundant, self sustainable and restorative.
Here is a family of trees that build up the soil, works on its water holding capacity, well suited for dry, arid and extremely challenging climates - the PALM family of trees with its roots growing vertically down, deep into the soil - are nature's sure fix to water scarcity issues, calamities like cyclones, floods and tired soil. With over 2000 species under the Palm family, the most commonly found are Wild Date Palm, Palmyra, Betel Nut and Coconut.
Date palm jaggery or Nolen Gur or Khejur Gur is a warm, memory note of winter goodness for most Bengalis - as it is prepared by the siuli tribe during the cold winters in Bengal. The siulis climb the tall date palm trees, tap it for it's fresh sap and hang their earthen pots into which the sap (neera) will trickle all night long. The pots are removed during early dawn hours, filtered through a layered mesh and then boiled for about many hours at controlled temperature in tin or steel flat vessels fixed on firewood pits - also called a mud oven.
This is done before sunrise as the sap can deteriorate quickly and get fermented with slight increase in temperature. . Prithviraj, the farmer who grows and cares for his Wild Date Palm trees, just a few acres away from our farms in our village prepares Date Palm Jaggery for 8 months in a year. . So, go place your orders on our website - 100% naturally made Date Palm Liquid Jaggery is now available for purchase.
And then, when you receive your first order of this nutrient dense, medicinal jaggery (you could read up online of its nutrient profile) relish it's sweet, smoky caramel taste; but also remember while you eat - the generosity of the trees, it's work on our soil's health and the committed farmer who brings us clean food and feel proud of your immense support for such related livelihoods who work daily to mitigate climate change and preserve native ecologies.... :-)
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The turmeric, cumin, cinnamon, cardamom, dry ginger, black pepper and whole coriander seeds which have been ground together to make this immunity boosting powder have been farmed under strict adherence to traditional farming practices where each ingredient is respected and allowed to grow as it should.
The blending of these spices have also been done with as much reverence as they deserve. Slow roasting over firewood to gently coax out their inherent properties, unhurried pounding to break it down without damaging the nutrients and mixing it all carefully with great attention to detail is what also goes into making this aromatic powder.
Dry ginger and whole black pepper are spices and shoots which are so typically Indian. ‘Sukku kaapi’ is a dry ginger & warm water concoction that the people of Kerala swear by. The Indian diet primarily consisted of black pepper to add that spiciness to the food. The chillies came much later from the ‘new world’ and are not a part of ancient Indian cooking.
A case in point is when looking at food offerings (prashaad) in places of worship...the food would be devoid of onion, garlic or tomato and would contain copious amounts of pepper, cumin, curry leaves, rice, lentils and ghee.
The feedback for this immunity boosting powder has been positive and extremely encouraging. While we do tend to highlight the respiratory distresses that this powder helps ease, it must be mentioned that the addition of whole spices also have anti inflammatory and digestive properties making it ideal for the gut. All food absorption and assimilation happens at the digestive tract so only if that were in a condition to absorb what is necessary will it then help the immune system.