{"title":"Single-Origin Range","description":"\u003cp\u003eOur premium single-origin spices — each sourced from one specific region in India, lab-verified for purity and potency.\u003c\/p\u003e","products":[{"product_id":"lakadong-turmeric-powder-single-origin-meghalaya","title":"Lakadong Turmeric","description":"\u003cp\u003e\u003cstrong\u003eThe Origin.\u003c\/strong\u003e Grown in the Lakadong belt of the Jaintia Hills, Meghalaya, on small terraced farms in one of the wettest places on earth. One region, one landrace, never blended down with cheaper turmeric.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHarvest.\u003c\/strong\u003e Lakadong is a winter crop. The rhizomes are lifted between December and February, then boiled, sun-dried over several weeks, and ground in small lots. Turmeric is at its most potent close to harvest, which is why we pack fresh in limited quantity instead of holding stock for a year.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Test.\u003c\/strong\u003e Every batch is lab-tested for curcumin before packing. Lakadong is prized for naturally high curcumin, well above ordinary turmeric which typically sits at 2 to 3 percent. We don't print a single fixed number here because it moves from harvest to harvest. The exact figure for your pouch is on that batch's report, and the batch number printed on the pouch matches it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma \u0026amp; Flavour.\u003c\/strong\u003e Deep gold, almost amber. Warm and earthy on the nose with a woody, faintly peppery edge, none of the flat bitterness of over-processed powder. The colour it gives your food is the honest tell.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the Kitchen.\u003c\/strong\u003e Because the curcumin runs high, use about half of what you normally would in dal, sabzi, and marinades. For haldi doodh, pair it with a crack of black pepper. It's the traditional combination, and for good reason: the pepper helps your body absorb the curcumin.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e Keep the pouch sealed, away from light, heat, and steam. A shelf away from the stove, not on the rack above it. Use within 6 to 9 months of opening for peak colour and potency. Ground turmeric doesn't spoil quickly, but it fades, and that potency is the whole thing you're paying for.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNothing Added.\u003c\/strong\u003e One ingredient. No fillers, no anti-caking agents, no added colour, no lead chromate, the adulterant this crop is unfortunately known for elsewhere. Exactly what the front of the pack says.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Details.\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSingle origin: Lakadong belt, Jaintia Hills, Meghalaya\u003c\/li\u003e\n\u003cli\u003eNet weight: 50g\u003c\/li\u003e\n\u003cli\u003eLab-tested for curcumin every batch, report tied to your batch number\u003c\/li\u003e\n\u003cli\u003eBatch number and best-before printed on every pouch\u003c\/li\u003e\n\u003cli\u003ePacked under FSSAI licence\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eCommon Questions.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is this pricier than supermarket haldi?\u003c\/strong\u003e You're paying for a single high-curcumin landrace, grown in one region, tested every batch, and packed fresh in small lots. Commodity turmeric is blended, older, and often cut. It's a different product on the shelf and in the pan.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it pure?\u003c\/strong\u003e One ingredient, nothing added. Every batch is tested before it's packed, including for the adulterants turmeric is commonly cut with.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow do I know my batch's curcumin level?\u003c\/strong\u003e It's on that batch's lab report, and the batch number on your pouch matches the report. We don't quote one fixed number because it genuinely varies harvest to harvest.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy 50g and not a big value pack?\u003c\/strong\u003e Potency fades after grinding. A smaller pouch you finish in a few months beats a jumbo pack that sits and dulls.\u003c\/p\u003e","brand":"Farmdoor","offers":[{"title":"Default Title","offer_id":55763862814888,"sku":null,"price":199.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7991\/5432\/files\/farmdoor-lakadong-main.png?v=1784307907"},{"product_id":"byadagi-chilli-powder-single-origin-karnataka","title":"Byadagi Chilli","description":"\u003cp\u003e\u003cstrong\u003eThe Origin.\u003c\/strong\u003e From the Byadagi belt of Haveri district, Karnataka, the town whose name became India's shorthand for chilli colour. One region's harvest, never blended down.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHarvest.\u003c\/strong\u003e A post-monsoon crop, picked through the dry months, roughly November to February, then sun-dried before grinding in small lots.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Test.\u003c\/strong\u003e Every batch is lab-tested before packing, colour value and heat included. We don't print fixed numbers here because they move batch to batch. The figures for your pouch are on its report, and the batch number printed on the pouch matches it.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma \u0026amp; Flavour.\u003c\/strong\u003e Deep crimson, almost lacquer-red, with a warm, fruity aroma and gentle, rounded heat rather than sharp fire. The colour is the chilli's own, not added.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the Kitchen.\u003c\/strong\u003e This is the chilli behind restaurant-red sambar, rasam, and butter-masala gravies. Use it for base colour and body, then add Guntur separately when you want real heat. A spoon in the tadka and the whole dish takes colour.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e Keep the pouch sealed, away from light, heat, and steam. Use within 6 to 9 months for peak colour and aroma. Ground chilli doesn't spoil fast, but colour and lift fade, and colour is the point here.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNothing Added.\u003c\/strong\u003e One ingredient. No artificial colour, no husk or bran filler, nothing to bulk it out. The red is the chilli's own.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Details.\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSingle origin: Byadagi belt, Haveri district, Karnataka\u003c\/li\u003e\n\u003cli\u003eNet weight: 50g\u003c\/li\u003e\n\u003cli\u003eLab-tested each batch for colour and heat, report tied to your batch number\u003c\/li\u003e\n\u003cli\u003eBatch number and best-before printed on every pouch\u003c\/li\u003e\n\u003cli\u003ePacked under FSSAI licence\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eCommon Questions.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is it milder than other chilli powders?\u003c\/strong\u003e Byadagi is prized for colour, not heat. It gives deep restaurant-red without burning the dish. For fire, pair it with Guntur.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs the red colour natural?\u003c\/strong\u003e Yes. One ingredient, no added colour, and every batch is tested before packing, including for added dye.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow hot is this pouch exactly?\u003c\/strong\u003e The heat value for your batch is on its report, matched to the batch number. We don't quote one fixed number because it varies harvest to harvest.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy 50g?\u003c\/strong\u003e Colour and aroma fade after grinding. A smaller pouch you finish in a few months stays vivid.\u003c\/p\u003e","brand":"Farmdoor","offers":[{"title":"Default Title","offer_id":55763868319912,"sku":null,"price":159.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7991\/5432\/files\/farmdoor-byadagi.png?v=1784307886"},{"product_id":"malabar-black-pepper-single-origin-kerala","title":"Malabar Black Pepper","description":"\u003cp\u003e\u003cstrong\u003eThe Origin.\u003c\/strong\u003e From the Malabar coast of Kerala, where pepper vines climb shade trees on monsoon-fed hillsides, the same coast that traded pepper with Rome two thousand years ago. One region, never blended.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHarvest.\u003c\/strong\u003e Pepper is a winter harvest here, picked between December and March as the berries turn, then sun-dried until they wrinkle black. Ground in small lots so the oils stay in the pouch, not the factory.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Test.\u003c\/strong\u003e Every batch is lab-tested before packing, volatile oil and piperine included. Those figures move batch to batch, so they live on your batch's report, matched to the batch number on the pouch, rather than printed here as a fixed claim.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma \u0026amp; Flavour.\u003c\/strong\u003e Coarsely ground, so it's flecked cream and charcoal, not uniform grey dust. Sharp, woody, and floral at once, with heat that arrives late. Freshly ground pepper smells like something; old pepper smells like dust.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the Kitchen.\u003c\/strong\u003e Add early for warmth and again at the end for aroma that survives to the plate. The backbone of rasam, the finish on eggs and pasta, and the single most improvable ingredient in a dal tadka.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eStorage.\u003c\/strong\u003e Keep the pouch sealed, away from light, heat, and steam. Use within 6 to 9 months. Ground pepper loses its volatile oils fastest of all, and that is exactly the part you can smell.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNothing Added.\u003c\/strong\u003e One ingredient, ground and packed. No papaya-seed filler, no bulking, nothing else.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Details.\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eSingle origin: Malabar coast, Kerala\u003c\/li\u003e\n\u003cli\u003eNet weight: 50g\u003c\/li\u003e\n\u003cli\u003eCoarse-ground in small lots\u003c\/li\u003e\n\u003cli\u003eLab-tested each batch for volatile oil and piperine, report tied to your batch number\u003c\/li\u003e\n\u003cli\u003eBatch number and best-before printed on every pouch\u003c\/li\u003e\n\u003cli\u003ePacked under FSSAI licence\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eCommon Questions.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy is it coarse, not a fine powder?\u003c\/strong\u003e Coarse grinding keeps the volatile oils intact until you use it. Fine factory powder loses its aroma to heat and time.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs it pure pepper?\u003c\/strong\u003e One ingredient. Black pepper is commonly cut with papaya seeds or husk, so every batch is tested before packing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow strong is this batch?\u003c\/strong\u003e Piperine and oil values are on the batch report, matched to the batch number. They vary by harvest, so we don't print one fixed figure.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy 50g?\u003c\/strong\u003e Ground pepper fades fastest. A small pouch you finish quickly beats a jar that goes flat.\u003c\/p\u003e","brand":"Farmdoor","offers":[{"title":"Default Title","offer_id":55763874840744,"sku":null,"price":199.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7991\/5432\/files\/farmdoor-pepper.png?v=1784307860"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0759\/7991\/5432\/collections\/farmdoor-lakadong-main.png?v=1784358067","url":"https:\/\/farmdoorspices.com\/collections\/single-origin-range.oembed","provider":"Farmdoor","version":"1.0","type":"link"}