{"title":"Whole Spices","description":"\u003cdiv role=\"group\" aria-label=\"Code\" class=\"relative group\/copy bg-bg-000\/50 border-0.5 border-border-400 rounded-lg focus:outline-none focus-visible:ring-2 focus-visible:ring-accent-100\" tabindex=\"0\"\u003e\n\u003cdiv class=\"overflow-x-auto\"\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003ePeppercorns, cardamom pods, cinnamon quills, cloves, vanilla beans. Whole spices, unground. The essential oils stay locked inside the seed or pod until you crush, toast, or infuse them at the stove. Crack fresh and the aroma hits across the kitchen — nothing pre-ground ever comes close.\u003c\/p\u003e\n\u003cp\u003eEvery whole spice here is single-origin, sourced from the region in India where that specific spice reaches its highest natural quality.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"whole-pepper-kernels","title":"Whole Pepper Kernels","description":"\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMost whole pepper on a premium shelf is either black or white. This pack is both.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThat's not a marketing gimmick. Black and white pepper come from the same plant — Piper nigrum. The difference is only in when the berry is picked and how it's processed. Pick it green and dry it, you get black pepper: sharp, pungent, familiar. Let the berry ripen to red, ferment and remove the outer skin, you get white pepper: milder, more complex, slightly earthy.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA well-run smallholder pepper farm in the Western Ghats produces both — from the same vines, at different stages. What you usually see on a shelf has been laboriously sorted, because consumers expect a pack to be one or the other.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOurs isn't sorted. The black and white peppercorns from our Nilgiri farmer are cleaned, dried, and packed together as they come off the vine. It's a fuller flavour than either alone — the sharp edge of black, the rounded warmth of white. Grind it fresh at the table and the difference lands on the first dish.\u003c\/p\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]\"\u003eThe hills of Nilgiris — the southern tip of the Western Ghats, in Tamil Nadu. One of India's smaller but most respected pepper-growing regions. Peppercorns here are handpicked from smallholder plots, not machine-harvested. Washed, cleaned, and dried before being packed whole.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eHow to use\u003c\/h3\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\u003eGrind fresh\u003c\/strong\u003e into a peppermill for table-side use. Freshly ground pepper bears no resemblance to pre-ground — the volatile oils hit the air the moment the kernel cracks.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eToast and crack\u003c\/strong\u003e in a mortar for North Indian dals, South Indian pepper-cumin rasam, Chettinad pepper chicken, and Goan peri-peri marinades.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eInfuse whole\u003c\/strong\u003e into biryanis, korma, stocks, pickles, and broths — adds warmth without the sharp grit of powder.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSteep\u003c\/strong\u003e a few kernels in morning tea or warm water with lemon.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eA note on pepper with turmeric\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIf you're using our Lakadong Turmeric in golden milk, cooking, or as a wellness addition — always pair it with fresh-cracked black pepper. The piperine in pepper dramatically increases curcumin absorption. Turmeric taken without pepper is largely wasted.\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]\"\u003e100% whole peppercorns — a natural mix of black and white from the same farm. Cleaned, dried, and packed whole. Nothing added. Nothing removed.\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. Store airtight, away from heat and direct light. Whole pepper keeps its flavour far longer than ground.\u003c\/p\u003e","brand":"Farmgrade","offers":[{"title":"150g","offer_id":42717844111431,"sku":null,"price":260.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/2977\/7991\/files\/DSC07863.png?v=1776867471"},{"product_id":"vanilla-beans","title":"Kerala Vanilla Beans — 3 Beans","description":"\u003cp\u003eIndian Vanilla Beans — Gourmet Grade AAA+\u003cbr\u003eSingle-Origin | Traditionally Cured |\u003c\/p\u003e\n\u003cp\u003eNot all vanilla is commodity vanilla.\u003c\/p\u003e\n\u003cp\u003eAt \u003cspan\u003eFarmgrade\u003c\/span\u003e, we source our vanilla from a single high-altitude plantation in the mist-covered hills of Idukki, Kerala — one of India’s finest terroirs for Vanilla planifolia, the prized Bourbon vanilla species known for its deep, creamy aroma and naturally rich vanillin profile.\u003c\/p\u003e\n\u003cp\u003eGrown under dense tropical shade at elevation, each orchid is hand-pollinated, each pod is harvested only at peak maturity, and every bean is traditionally cured over several months through the classic sweat–dry–condition process. No accelerated curing. No artificial enhancement. No flavouring oils. Just patient craftsmanship.\u003c\/p\u003e\n\u003cp\u003eThe result is a vanilla bean with remarkable depth — warm, floral, creamy, faintly spiced, with notes of cacao, dried fruit, caramel and soft woody sweetness. Rich enough for fine pâtisserie, yet elegant enough for delicate desserts.\u003c\/p\u003e\n\u003cp\u003eOur Gourmet AAA+ pods are long, plump, glossy and exceptionally supple, with a naturally high moisture content. Split one open and the interior is dense with aromatic vanilla caviar — the tiny black seeds prized by pastry chefs and artisanal bakers.\u003c\/p\u003e\n\u003cp\u003eUnlike mass-market vanilla that often spends months moving through export chains and storage warehouses, our beans are packed closer to origin for superior freshness, aroma retention and oil content.\u003c\/p\u003e\n\u003cp\u003eThis is vanilla in its purest form — single-origin, carefully cured, and selected for people who genuinely care about flavour.\u003c\/p\u003e\n\u003cp\u003eWhat Makes FarmGrade Vanilla Different\u003c\/p\u003e\n\u003cp\u003e• Single-farm origin from Idukki, Kerala\u003cbr\u003e• Premium Vanilla planifolia (Bourbon vanilla)\u003cbr\u003e• Traditionally cured for full flavour development\u003cbr\u003e• Gourmet AAA+ grade pods\u003cbr\u003e• High-moisture, pliable beans rich in natural vanillin\u003cbr\u003e• No blending, additives, flavour coating or treatment\u003cbr\u003e• Packed in small batches for freshness\u003cbr\u003e• Selected specifically for fine baking, desserts and artisanal use\u003c\/p\u003e\n\u003cp\u003eIn the Box\u003c\/p\u003e\n\u003cp\u003e• Whole Vanilla pods\u003cbr\u003e• Net weight: 10g - 500g\u003cbr\u003e• Pod length: 17–18 cm\u003cbr\u003e• Grade: Gourmet AAA+ (Grade A)\u003cbr\u003e• Variety: Vanilla planifolia (Bourbon vanilla)\u003cbr\u003e• Single-origin | Single-farm | Single-batch\u003c\/p\u003e\n\u003cp\u003eStorage\u003c\/p\u003e\n\u003cp\u003eStore sealed in a cool, dark place.\u003cbr\u003eBest enjoyed within 18 months unopened, and within 12 months after opening for peak aroma and complexity.\u003c\/p\u003e\n\u003cp\u003eHOW TO USE :\u003c\/p\u003e\n\u003ch2\u003e1. Classic Vanilla Bean Crème Anglaise\u003c\/h2\u003e\n\u003cp\u003eA foundational French vanilla sauce used in plated desserts, pastries and ice cream bases.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e500 ml full-fat milk\u003c\/li\u003e\n\u003cli\u003e1 vanilla bean from \u003cspan\u003eFarmgrade\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e5 egg yolks\u003c\/li\u003e\n\u003cli\u003e100 g caster sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSplit the vanilla bean lengthwise and scrape out the seeds.\u003c\/li\u003e\n\u003cli\u003eAdd both seeds and pod to the milk. Heat gently until steaming.\u003c\/li\u003e\n\u003cli\u003eCover and let infuse for 20 minutes.\u003c\/li\u003e\n\u003cli\u003eWhisk egg yolks and sugar until pale.\u003c\/li\u003e\n\u003cli\u003eSlowly pour warm milk into the yolks while whisking.\u003c\/li\u003e\n\u003cli\u003eReturn to low heat and stir continuously until the sauce lightly coats the back of a spoon (around 82–84°C).\u003c\/li\u003e\n\u003cli\u003eStrain and chill.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eUse With\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBrownies\u003c\/li\u003e\n\u003cli\u003eApple tart\u003c\/li\u003e\n\u003cli\u003eBread pudding\u003c\/li\u003e\n\u003cli\u003eSticky toffee pudding\u003c\/li\u003e\n\u003cli\u003eFresh berries\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e2. Real Vanilla Bean Whipped Ganache\u003c\/h2\u003e\n\u003cp\u003eA decadent frosting\/filling for cakes, tarts and choux pastries.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e250 ml fresh cream\u003c\/li\u003e\n\u003cli\u003e120 g white chocolate\u003c\/li\u003e\n\u003cli\u003e1 vanilla bean from \u003cspan\u003eFarmgrade\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSplit and scrape the vanilla bean.\u003c\/li\u003e\n\u003cli\u003eHeat cream with seeds and pod for 10 minutes on very low heat.\u003c\/li\u003e\n\u003cli\u003eRemove pod and pour hot cream over chopped white chocolate.\u003c\/li\u003e\n\u003cli\u003eMix until smooth.\u003c\/li\u003e\n\u003cli\u003eRefrigerate 6–8 hours.\u003c\/li\u003e\n\u003cli\u003eWhip lightly until silky and pipeable.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003ePerfect For\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eChoux au craquelin\u003c\/li\u003e\n\u003cli\u003eVanilla tartlets\u003c\/li\u003e\n\u003cli\u003eLayer cakes\u003c\/li\u003e\n\u003cli\u003eMille-feuille\u003c\/li\u003e\n\u003cli\u003eMacaron fillings\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch2\u003e3. Vanilla Bean Sugar\u003c\/h2\u003e\n\u003cp\u003eOne of the easiest and most versatile bakery ingredients.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e500 g caster sugar\u003c\/li\u003e\n\u003cli\u003e1 used or fresh vanilla bean from F\u003cspan\u003earmgrade\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePlace sugar in an airtight glass jar.\u003c\/li\u003e\n\u003cli\u003eSplit the vanilla bean and bury it inside the sugar.\u003c\/li\u003e\n\u003cli\u003eSeal and leave for 1–2 weeks. Shake occasionally.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eUse For\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCoffee\u003c\/li\u003e\n\u003cli\u003eCookies\u003c\/li\u003e\n\u003cli\u003eDoughnuts\u003c\/li\u003e\n\u003cli\u003eButter cookies\u003c\/li\u003e\n\u003cli\u003eFrench toast\u003c\/li\u003e\n\u003cli\u003ePastry finishing sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe longer it sits, the deeper the aroma becomes.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e4. Gourmet Vanilla Bean Ice Cream\u003c\/h2\u003e\n\u003cp\u003eA classic French-style vanilla ice cream with deep natural aroma and exceptional flavour depth\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e500 ml full-fat milk\u003c\/li\u003e\n\u003cli\u003e250 ml cream\u003c\/li\u003e\n\u003cli\u003e1 vanilla bean from Farmgrade\u003c\/li\u003e\n\u003cli\u003e5 egg yolks\u003c\/li\u003e\n\u003cli\u003e120 g sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSplit and scrape the vanilla bean.\u003c\/li\u003e\n\u003cli\u003eHeat milk, cream, seeds and pod gently for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eWhisk yolks and sugar separately.\u003c\/li\u003e\n\u003cli\u003eSlowly combine warm milk mixture into yolks.\u003c\/li\u003e\n\u003cli\u003eCook gently until thickened slightly.\u003c\/li\u003e\n\u003cli\u003eChill completely.\u003c\/li\u003e\n\u003cli\u003eChurn in an ice cream machine or freeze while stirring every 30–45 minutes for 3–4 hours.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003ePairs Beautifully With\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSalted caramel\u003c\/li\u003e\n\u003cli\u003eWarm brownies\u003c\/li\u003e\n\u003cli\u003eEspresso\u003c\/li\u003e\n\u003cli\u003eBerry compote\u003c\/li\u003e\n\u003cli\u003eDark chocolate desserts\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\n\u003ch2\u003e5. Vanilla Bean Pastry Cream (Crème Pâtissière)\u003c\/h2\u003e\n\u003cp\u003eA classic French bakery filling used in premium pastries, tarts and viennoiserie.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e500 ml full-fat milk\u003c\/li\u003e\n\u003cli\u003e1 vanilla bean from \u003cspan\u003eFarmGrade.ai\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e5 egg yolks\u003c\/li\u003e\n\u003cli\u003e100 g sugar\u003c\/li\u003e\n\u003cli\u003e40 g cornflour\u003c\/li\u003e\n\u003cli\u003e30 g butter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eMethod\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSplit the vanilla bean lengthwise and scrape out the seeds.\u003c\/li\u003e\n\u003cli\u003eAdd both seeds and pod to the milk and heat gently until steaming.\u003c\/li\u003e\n\u003cli\u003eLet infuse for 15–20 minutes for deeper flavour.\u003c\/li\u003e\n\u003cli\u003eWhisk egg yolks, sugar and cornflour until smooth.\u003c\/li\u003e\n\u003cli\u003eSlowly pour warm vanilla milk into the yolk mixture while whisking continuously.\u003c\/li\u003e\n\u003cli\u003eReturn to low heat and cook until thick and glossy.\u003c\/li\u003e\n\u003cli\u003eRemove from heat, stir in butter and strain if desired.\u003c\/li\u003e\n\u003cli\u003eCover with cling film touching the surface and chill completely.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eUsed In\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eÉclairs\u003c\/li\u003e\n\u003cli\u003eFruit tarts\u003c\/li\u003e\n\u003cli\u003eMille-feuille\u003c\/li\u003e\n\u003cli\u003eDanish pastries\u003c\/li\u003e\n\u003cli\u003eCream buns\u003c\/li\u003e\n\u003cli\u003eDoughnuts\u003c\/li\u003e\n\u003cli\u003eVanilla slices\u003c\/li\u003e\n\u003cli\u003eChoux pastries\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe real vanilla bean gives the pastry cream tiny black vanilla specks and a rich floral aroma impossible to replicate with synthetic vanilla essence.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBest within:\u003c\/strong\u003e 12 months\u003c\/p\u003e","brand":"Farmgrade","offers":[{"title":"3 Beans (10g)","offer_id":42718133747783,"sku":null,"price":499.0,"currency_code":"INR","in_stock":true},{"title":"30 Beans (100g)","offer_id":42747297759303,"sku":null,"price":4500.0,"currency_code":"INR","in_stock":true},{"title":"150 Beans (500g)","offer_id":42747297792071,"sku":null,"price":21000.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/2977\/7991\/files\/ChatGPTImageApr9_2026at12_45_29PM.png?v=1776883746"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/2977\/7991\/collections\/generate-an-image-for-collection-with-whole-spices-images-like-pepper-cardamon-cinnamon-cloves-and-vanilla.png?v=1776870135","url":"https:\/\/farmgrade.in\/collections\/whole-spices.oembed","provider":"Farmgrade","version":"1.0","type":"link"}