Kala Jeera
These GI-tagged black cumin seeds have a distinctive floral aroma, with light, citrusy notes and a warm, earthy flavour.
Pantry Staples
Singhara Atta
Made by stone-grinding water chestnuts, this flour has a warm, nutty flavour with a gentle sweetness.
Native Hallikar Cow Ghee
Made from the milk of Hallikar cows, an indigenous cattle breed from Karnataka, this hand-churned ghee has a creamy texture and a nutty, gently smoky flavour.
Handmade Virgin Coconut Oil
Made by gently heating fresh coconut milk at a constant temperature in an uruli, or a large bronze vessel, this oil has nutty roasted notes.
Whistling Schoolboy
A blend of Arabica and Robusta beans with 20% chicory, this is Black Baza’s take on traditional South Indian filter kaapi.
Meetha Nimbu Pickle
This sweet and sour pickle—made using a heirloom recipe from Gwalior, Madhya Pradesh—has thickly sliced lemon pieces along with whole spices like cumin, black pepper, peepal, brown cardamom, clove, to name a few.
Marwari Lehsun Kachri Chutney
Based on a regional recipe from Rajasthan and made using native ingredients, this is a vibrant, fiery, and spicy chutney.
Jeera
These whole cumin seeds are complex, flowery, and almost citrusy in flavour. They are grown in sandy regions, under intense heat, which leads to a higher essential oil content.
Tur Dal
Grown without any chemicals, this unpolished split pigeon pea or tur dal is earthy and nutty in flavour, making it the perfect daily essential.