₹2,439 · Moms Tree, Kamola. Cash on delivery across India. 5 favourites from Moms Tree's shelf, boxed together for Diwali. Each was picked for what…
5 favourites from Moms Tree's shelf, boxed together for Diwali. Each was picked for what buyers rate, reorder and look at most in the shop.
In the box: • Kala namak — काला नमक — kala namak, black salt, the pinkish-grey salt with a distinctive sulphurous smell that north Indian kitchens use to finish food rather than to cook it. • Madrasi saunf candy — Madrasi saunf candy is a fennel-based after-meal sweet. • Methi — मेथी — methi, fenugreek seed, from Moms Tree in Kamola, Uttarakhand. • Ghee — घी, ghee, is butter simmered slowly until the water cooks away and the milk solids settle, leaving a golden fat with a nutty smell that keeps without a fridge. • Honey (1 kg ) — शहद — honey in a 1 kg pack, the largest that Moms Tree of Kamola, Uttarakhand, lists.
Every item is the same one Moms Tree sells on its own, packed by the shop and sent as one parcel.
Yes. Moms Tree takes cash on delivery, so nothing is paid up front and nothing is charged until the parcel is in your hands.
Arrives by Mon, 16 Nov for most addresses. It is packed and sent by Moms Tree in kamola — not from a warehouse — so it leaves the hills the same week you order it.
Moms Tree, in kamola. Basket of Pahad does not hold stock or pack parcels — the shop does both. We take the payment and hold it until the order reaches you.
Food that has been opened cannot be returned. Anything that arrives damaged, leaking, short, or not what the page said is refunded in full — tell us within 48 hours.
Hill ghee smells nutty and lightly caramelised, from butter that was simmered slowly until the milk solids browned. The taste is fuller than a neutral dairy ghee and carries through a dish, and buffalo ghee is a little milder and whiter than cow ghee.
A spoon goes on hot rice and dal, on madua roti straight off the tawa, and into the jakhiya tadka for gahat, chudkani and greens. It is the fat for halwa and festival frying, and many households keep a separate jar for the lamp in the shrine.
Keep the jar closed at room temperature, away from the stove and out of the sun. Always use a dry, clean spoon, because a drop of water or a crumb of food is what spoils ghee. There is no need for the fridge, and chilled ghee is hard to spoon.
Ghee made and stored well usually keeps for many months. The jar's label gives the shop's own best-before date.
Each batch comes from one household's animals in one season. Winter ghee sets paler and firmer, summer ghee is yellower and softer, and buffalo ghee is whiter than cow ghee. Where the shop says which animal it is from, the product page has it.
Yes. Ghee melts in a warm parcel or a warm room and sets again, usually into grains, once it cools. Melting and setting do not harm it.
Slow-made ghee sometimes settles with a firmer, paler layer at the bottom, or the odd fine brown speck from the browned solids. Both are part of the method. Stir it or warm the jar gently if you want it even.
Cow ghee is yellower and has a stronger, more caramel taste; buffalo ghee is whiter, richer and milder. Hill households use both. If you are buying for the lamp or for sweets, either works.