History, tradition & creativity…
Welcome to our boutique
Indigena Herbals studio contains one-of-a-kind collection of specialty botanicals.
The intense aromas of spices mingle with the enveloping, reassuring scents of incense, frankincense and Sandal.
It is a suggestive immersion into the history of spices, herbs and medicinals — through the precious collection created by our artisans.
Impressions that belonged to the spice salesmen and practitioners of yesteryear.
Meticulously perfected in every detail.
Specialty Pepper (Piper Nigrum)
Being led by the nose … a collection of rare and single origin spices from different botanical varieties - carefully selected and processed by authentic craftsmanship - each an individual with its own scent, taste and a sense of place.
Malabar - a historic pepper native to the jungles that cloak the lower slopes of the Western ghats - mistakenly known as ‘Tellicherry’. Since antiquity, pepper has been traded and blended in the Malabar region of India. Wild pepper vines are still found growing here - bold, beautifully perfumed and fruity.
Available in sweet, white and green.
Neelamundi - an indigenous variety that nestles in the cooler peaks of the Western Ghats. Named as such due to the ‘neela’ (blue) hue seen on the early shoots in the morning dew. The grains have a characteristic taste. Sweet woody notes with a lush floral bouquet.
Karimunda - a single botanical variety from southern Kerala, now blossoming in a range of terroir. Small dark brown berries that enchant with their sweet and resinous fruity odour. High in piperine and oleoresin.
Kalluvally ( exclusive - single estate ) - a rare heirloom variety comes from an organic certified single estate surrounding the national forest in Wayanad - Kerala. The diverse and mountainous local conditions create a microclimate beneficial to this singular pepper. From 25 year old vines, harvested at full maturity, the tiny peppercorns are considerably denser than others grown in the region. Pine and citrus with a great depth of flavour.
Kolli Malai - Most Indian peppers come from the state of Kerala. Our more novel pepper’s come from the lesser known Eastern Ghats of Tamil Nadu. 1300m above sea level, the Malai hills are inundated by abundant rainfall and sun. A region recognised for production of Ayurvedic medicine. The pepper is bold, scented, full of character and bite.
Jeerakamundi - this pepper comes from a single variety of pepper: The Jeerakamundi has very small grains - called ‘jeera’ because of its distinct earthy nose of cumin and pine.
It’s near extinction of production owes to the fact it is too small in size to be considered of value and in its difficulty in picking, which requires a meticulous handpicking process. Extremely hot.
Rare ‘false’ Peppers (Wild, Zanthoxylum and piper-Longum)
Timur Pepper - Zanthoxylum Armatum - Also known as poivre pamplemousse ( grapefruit pepper), the Timur berry is a very precious rarity. It is harvested by the bhotiya tribals in the upper Himalayan valleys of Nepal and Uttrakhand above 2000 metres altitude. It has a unique smell of pink grapefruit and candied citrus on the nose with vegetable and woody aromas upon infusion.
Assam Wild - This is a rare long pepper that grows throughout the North East India region, and varies with terroir. A unique pepper by shape - reminiscent of blackberries, it’s herbaceous odour, it’s particular fresh and delicate taste, evocative of Japanese dashi and earthy Puer teas, and ending like a sweet pepper of Sri Lanka.
Zanthoxylum Limonella - A wild ‘mountain’ pepper from the Ukhrul region of Manipur, harvested by the Thangkul tribals. The round berries have an unmistakable aroma of lemongrass and citronella.
Sichuan ‘Khasi’ - Zanthoxylum Khasianum - This fine, delicate pepper with lemony flavors springs from the Khasi hills In Meghalaya. Berries harvested from prickly bushes are less aggressive than the traditional Sichuan. A characteristic culinary component of diverse tribes in northeast India that stands out through its difference in appearance, aroma and flavor compared to the more known Szechuan peppers found in China. The wild species is threatened by deforestation in Meghalaya.
Sil - Timur Berry - Lindera Neesiana -Comes from a deciduous bush from the Himalayas. Berries are picked by hand at an altitude of 1500 - 2700 metres. A wild native species with lemon balm and herbal scents.
Tepal - Zanthoxylum Rhetsa - a sichuan relative from the South of India. Endemic to the Western Ghats and to Nagaland in the North East. Floral, citrus and strong woody aromas on this Sichuan pepper.
Andaliman - Zanthoxylum Acanthopodium -
speciality turmeric (curcuma longa)
A beautiful compilation of Organic turmeric with a sincere representation of provenance. Veritable works of art that conceal the secrets and history of the people, region and their craft - Choose between aroma, oil, colours and flavour.
Madras - A turmeric produced from a handful of botanical varieties including Salem, Rajamundry and Guntur. Named after the port from where it was originally transported. Our special grade of Madras comes from a single origin and single cultivar of turmeric whose fingers are much thicker and stumpy than the bulk - mixed grades.
Our Madras produces a lovely, bright and intense yellow colour with a sweet fragrant aroma. Curcumin content varies from 2.5 - 4 %.
Allepey - Produced in the Idduki and Wayanad regions of Kerala the ‘Allepey’ produces a much higher essential oil and curcumin content than the Madras. Different botanical varieties produce the turmeric with flavour and oil content distinguished by geography. Unpolished it also produces a dense orange colour. It has a peppery, earthy odor and a slight aromatic, bitter taste. Complex with a touch of gingery and nut-like undertones.
Our turmeric varieties contain about 3.5 to 5.5 % volatile oil, and 4.0 to 5.0 % curcumin.
Lakadong - GI Appelation - A truly unique turmeric buried away in the alluring Jaintia hills of Meghalaya. Named after a small village in this undiscovered region in the North East of India. The distinct microclimate at around 700m above sea level produces a staggering 7.5% curcumin. An indigenous single variety, the turmeric exemplifies ‘terroir’ - any movement outside the small pocket of the Lakadong region in the hills reduces the curcumin by 2-3 %.
A bittersweet orange with a potent aroma and flavour. Warm and woody oxidized citrus notes. Spice nuances of green pepper.
Pahadi - Grown from Organic heirloom ‘Pahadi’ seed in the pristine hills of the Kumaon Himalayas, without any inputs or fertiliser. The Himalayan Haldi – is a truly hand crafted product. Harvested after 1.5 years of being in the ground, maturing slowly in the clean soils of the Kumaon hills.
A complete contrast to the pervasive southern turmeric, growing at a 1500m altitude in the rugged valleys. Deep orange in colour, bright, fresh and aromatic it is cured and processed, within 3 days, all in small batches to ensure the highest quality. Sweet citrus, mandarin and slightly woody terpene
Odisha - GI Appelation - An ancient turmeric variety from the unkempt tribal dominated Kandhamal, in the sleeping state of Odisha. Cultivated from time immemorial by these tribes, it has vast spiritual, magical, religious and medicinal significance amongst these people. The Khonds still ‘pray’ to the turmeric along with their forefathers in a continuation of ancient rituals; where previously human sacrifices were common to increase the fertility of the soil and ordain the turmeric more ‘magical’.
As organic as they come, tribal cultivation prohibits any use of chemical or unnatural inputs. Cultivated by hand and processed by an ancient method. The region is separated by plains and hills, the latter at around 750 m altitude, producing a much more hearty variety with a higher percentage of curcumin ( 3 -5 %).
Meghalaya -
Ginger
The home of ginger. The spicy freshness of ginger possesses a strong personality: exotic and evocative, it reveals the ancient mystery of senses, centering them back to where they belong – among people and their inhabitations.
The subtle nuances amongst species, varieities and colours create an extraordinary collection. To retell stories of the roots, praxis and places.
History, tradition & creativity…
SPICES ARE a tradition of excellence in our country. In fact, BOTANICALS, especially USED IN FOODS, MEDICINE AND PERFUMERY, are veritable works of art, which conceal within the secrets and history of the REGION in which they are made.
