{"title":"Ground Spices","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eChilli, coriander, turmeric, Ceylon cinnamon — ground in small batches in our own facility, from whole, raw material. Nothing extracted before grinding. Nothing added after. The aroma you can smell across a kitchen. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eMost mass-market powdered spices are either de-oiled residue or blended with cheaper varieties to cut cost. Ours aren't. Single-origin, whole-seed ground, oils intact.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"lakadong-turmeric-powder","title":"Lakadong Turmeric Powder","description":"\u003cp\u003eLakadong isn't a brand. It's a village.\u003c\/p\u003e\n\u003cp\u003eTucked into the Jaintia Hills of Meghalaya in India's northeast, Lakadong has been growing turmeric for generations. What grows there isn't ordinary turmeric. It's the single-highest-curcumin variety known anywhere in the world — routinely tested at 7–9% curcumin, compared with 2–3% in the turmeric most kitchens have on the shelf.\u003c\/p\u003e\n\u003cp\u003eThat's why chefs, ayurvedic practitioners, and wellness-led cooks have been quietly stockpiling it for years.\u003c\/p\u003e\n\u003cp\u003eBut high curcumin isn't the only reason to cook with it. Lakadong turmeric has a deep orange-red colour, not the dull yellow of commodity turmeric. The flavour is warmer, slightly sweet, less bitter. It lifts a dal instead of muddying it. Golden milk made with Lakadong tastes like something you'd actually want to drink.\u003c\/p\u003e\n\u003cp\u003eOurs is sourced directly from farmers in the Jaintia Hills and ground in small batches in our own facility. No blending with cheaper varieties. No colour added. No anti-caking agents. What's in the pack is what the hills grew.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEveryday cooking: dals, vegetables, rice, marinades — use roughly half the quantity you'd use of regular turmeric. It's more potent.\u003c\/p\u003e\n\u003cp\u003eGolden milk (haldi doodh): ¼ tsp in a cup of warm milk, with a pinch of black pepper and a drop of ghee. Black pepper is essential — it increases curcumin absorption by up to 2,000%.\u003c\/p\u003e\n\u003cp\u003eSmoothies and tonics: a small pinch in a morning smoothie or with warm water and lemon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLakadong village, Jaintia Hills district, Meghalaya, India. Grown by traditional farmers on hill soil, harvested in late winter, cured and sun-dried before being shipped to us whole and ground on order.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the pack\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e100% pure Lakadong turmeric. Nothing added. Nothing removed.\u003c\/p\u003e\n\u003cp\u003eCurcumin content: 7–9% (typical for this variety; exact batch-level results on request).\u003c\/p\u003e\n\u003cp\u003eBest within: 9 months of grinding. Store airtight, away from direct light.\u003c\/p\u003e","brand":"Farmgrade","offers":[{"title":"150 GM","offer_id":42715213430855,"sku":"FG-TRM-LAK-150","price":250.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/2977\/7991\/files\/DSC07869.png?v=1776828778"},{"product_id":"chilli-powder-less-spicy","title":"Chilli Powder — Less Spicy","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNot every chilli powder needs to burn your tongue off.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis one is built differently. Deep red colour — the kind that gives a rogan josh its glow, a butter chicken its unmistakable tint, a tandoori marinade its signature red. Gentle warmth rather than sharp heat. Clean chilli flavour without the aggressive burn of commodity red chilli powder.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe reason it's this way isn't a gimmick — it's the variety.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWe source chilli from the Dharwad, Haveri, and Gadag belts of North Karnataka, one of India's most respected chilli-growing regions. Dabbi is closely related to Byadgi, both prized across Indian and global kitchens for the same qualities: deep colour, mild heat, clean flavour. Most Indian brands sell the same chilli under the word \"Kashmiri\" because the name is familiar. We don't. Kashmiri chilli grows in Kashmir. Dabbi grows in Karnataka. They do a similar culinary job — colour without aggressive heat — but they're different chillies from different hills. We call ours by its real name.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCleaned, sun-dried, and stone-ground in small batches in our own facility. No colour added. No blending with hotter varieties to bulk it up. No anti-caking agents.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eHow to use\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAnywhere you want deep red colour and warmth without harsh heat:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eRogan josh, butter chicken, shahi paneer — for colour and gentle warmth\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eTandoori and tikka marinades — mixed into yogurt for the signature red\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eMangalorean, Udupi, and Goan curries\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eRasam, sambar, and everyday dals where you want colour, not burn\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eDum aloo, Kashmiri yakhni, and traditional Kashmiri recipes that call for \"Kashmiri chilli\" — this does the same job\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eOrigin\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDharwad, Haveri, and Gadag districts of North Karnataka, India. Sun-dried on the stem, cleaned, and stone-ground in small batches.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eIn the pack\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eChilli powder. No colour added. No blending. Nothing else.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHeat level:\u003c\/strong\u003e mild to moderate. \u003cstrong\u003eBest within:\u003c\/strong\u003e 12 months of grinding for peak colour and aroma. Store airtight, away from direct light.\u003c\/p\u003e","brand":"Farmgrade","offers":[{"title":"150g","offer_id":42717656023111,"sku":"FG-CHL-150","price":250.0,"currency_code":"INR","in_stock":true},{"title":"500g","offer_id":42717656055879,"sku":"FG-CHL-500","price":650.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/2977\/7991\/files\/DSC07875.png?v=1776863394"},{"product_id":"coriander-powder","title":"Coriander Powder — Whole Seed Ground","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCoriander powder looks the same on any shelf. It isn't.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eHere's what most buyers don't know. The essential oils in coriander — the aromatic, volatile compounds that give it its warm, nutty, slightly citrusy character — are valuable. They're extracted from the seed for the global flavour and fragrance industry. What's left behind, the spent seed residue, gets ground up and sold as coriander powder. It's legal. It still says \"coriander powder\" on the pack. It has almost none of the actual flavour left.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWe don't do that.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFarmgrade coriander is ground from whole, raw coriander seeds — in small batches, in our own facility. Nothing is extracted first. The oils stay in the powder, not in someone else's fragrance bottle. Open a pack and you can smell it across the room. Six months later, it still smells the same.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis is the difference between coriander powder that does nothing for your dal and coriander powder that reminds you why it's the foundation spice of Indian cooking.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eHow to use\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCoriander is the base of more Indian dishes than any other spice. Roughly 2 teaspoons per curry is the standard:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eEveryday curries, dals, sabzi\u003c\/strong\u003e — bloom it with cumin in hot oil at the start of cooking (the classic dhania-jeera base).\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eMasala blends\u003c\/strong\u003e — it's a primary ingredient in garam masala, sambar powder, rasam powder, chaat masala. Much better when you grind and mix your own blends using this rather than buying pre-made mixes.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eMeat marinades\u003c\/strong\u003e — balances the heat of chilli and the sharpness of ginger-garlic.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eBakes and soups\u003c\/strong\u003e — a pinch adds warmth to tomato soup, roasted vegetables, and savoury breads.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eIn the pack\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e100% pure coriander powder. Whole seed ground. Nothing removed. Nothing added.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBest within:\u003c\/strong\u003e 12 months of grinding for peak aroma. Store airtight, away from direct light.\u003c\/p\u003e","brand":"Farmgrade","offers":[{"title":"150g","offer_id":42717787979847,"sku":"FG-COR-150","price":150.0,"currency_code":"INR","in_stock":true},{"title":"500g","offer_id":42717788012615,"sku":"FG-COR-500","price":450.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/2977\/7991\/files\/DSC05443-3_10e70dab-d07a-4dff-8904-3471bec9a060.jpg?v=1776878435"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/2977\/7991\/collections\/add-small-bowls-of-multiple-powders-like-chilli-powder-coriander-powder-turmeric-and-cinnamon-powder.png?v=1776870525","url":"https:\/\/farmgrade.in\/collections\/ground-spices.oembed","provider":"Farmgrade","version":"1.0","type":"link"}