A Taste of the Hills

• Chamba Chukh is slow-cooked in mustard oil with sun-dried red chillies and traditional spice blends.
• Lingad (fiddlehead ferns) are hand-harvested from Himalayan stream-sides each spring. Seasonal, foraged, and naturally preserved.
• Apple Cinnamon Preserve uses orchard-fresh apples slow-cooked with warm cinnamon in small batches.
• All three made without preservatives, artificial flavours, or colours.

• Products: Hot Chilli Chutney (Chamba Chukh) + Fiddlehead Fern Pickle (Lingad) + Apple Cinnamon Preserve
• Total jars: 3 airtight reusable glass jars
• Chukh and Lingad shelf life: Best before 12 months. Consume within 30 days of opening.
• Preserve shelf life: Best before 9 months. Consume within 15 days of opening.
• Storage: Store in a cool, dry place. Refrigerate after opening.

Chamba Chukh: No known allergens. Lingad: Contains mustard. Apple Cinnamon Preserve: No known allergens. All prepared in environments handling spices.

• Natural
• Vegan
• Plant-Based
• Gluten-Free
• No Preservatives

Three flavours, one mountain

• Sampler set: Covers pickles, chutneys, and preserves. Good for a first-time buyer or as a gift for someone new to BB.
• Meal and breakfast pairing: Chamba Chukh and Lingad for meals. Apple Cinnamon for the morning table.
• Gifting-ready: Three distinct jars with strong individual stories. Makes for an easy, considered gift.

• Serve Chamba Chukh as a dip or cook into curries and stir-fries.
• Add Lingad as a crunchy side with dal-chawal, curd rice, or parathas.
• Spread Apple Cinnamon on toast, parathas, or pancakes in the morning.
• Use Apple Cinnamon in pies, crumbles, or as a cheese board pairing.

• Prepared in small batches using traditional methods.
• No unnecessary additives or refinements.
• Minimal processing to retain natural flavour and texture.
• Rooted in authenticity, simplicity, and honest produce from the hills.