Camel Cream Cheese
Made with camel milk, this creamy and mildly sour cheese has a spicy kick from green chillies.
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Camel Feta
Made with camel milk, this mildly salty and creamy cheese is preserved in peanut oil.
Plantain Jam
A traditional Kerala recipe, this plantain jam is made from the juice of palayam kodan bananas sourced from Sheilas’ own farm in Mundakayam.
Vilumbi Puli Pickle
Made from Bilimbi, or the tree sorrel fruit, the complex sourness of this pickle together with the caramelised fruit balances perfectly with the spice.
Pahadi Lemon Pickle
The recipe for this tangy pickle made with large Galgal lemons and mustard oil comes from a local elderly woman from the Sasbani village.
Toasted Hemp Heart Seasoning
Reminiscent of pizza seasoning, this mix of toasted hemp hearts—inner kernels of raw hemp seeds—and wild garlic celebrates flavours of the Himalayas.
Red Onion Relish
Made using blemished and misshapen red onions that are caramelised in balsamic vinegar, this spread is the ultimate savoury flavour bomb with a unique blend of sweet, spicy, and tangy flavours.
Pesto with Moringa
Inspired by Italian basil pesto, this versatile spread is made with carrot tops that lend it a slightly peppery flavour, and roasted cashews and peanuts that add richness to both flavour and texture.
Wild Forest Honey
Wild honey from Apis dorsata bees sourced directly from local farmers in the East Garo Hills.