Himalayan Badri Cow Ghee
Himalayan Badri Cow Ghee is a premium variety of ghee made from the milk of the indigenous Badri cows, which are native to the Himalayan region, particularly in Uttarakhand. The cows in Urgam Valley graze freely in the high-altitude pastures of the Himalayas, feeding on a natural diet of medicinal herbs and wild grasses, which imparts a unique, rich flavour and superior nutritional quality to the ghee.
Badri cow ghee is highly prized for its golden colour, grainy texture, and distinctive aroma. It is renowned for its purity and high content of healthy fats, antioxidants, vitamins A, D, E, and K, and essential fatty acids.
Due to its purity and natural composition, Badri cow ghee is believed to offer various health benefits and medical qualities, such as improving digestion, boosting immunity, promoting joint and heart health, and enhancing cognitive function. This is due to the Ghee not being subjected to commercial feed, allowing the ghee to retain the natural healing properties of the Himalayan herbs they consume.
Himalayan Honey
Our local Honey from Urgam Valley, Uttarakhand is known for its purity, rich taste, and medicinal properties. The honey is collected from bees that forage on diverse, wild and crops such as wheat, rajma, amaranth, mustard and a variety of mountain herbs found in the forests of Uttarakhand.
This region’s honey is highly valued for its natural, unprocessed quality, completely free from additives or industrial interference. It can vary in flavour, from mild and sweet to rich and tangy, depending on the flora and the season. Rich in antioxidants, vitamins, and minerals, honey from Urgam Valley, Uttarakhand, is believed to have numerous health benefits, including boosting immunity, aiding digestion, and promoting skin health.
The local beekeepers follow traditional, sustainable methods of honey harvesting, ensuring the product is both eco-friendly and beneficial to the local economy.
Rajma (Kidney Beans)
Rajma grown in the Uttarakhand state of India, often referred to as “Uttarakhand Rajma,” is a popular variety of kidney beans. It is cultivated in the hilly regions of this northern state, particularly in the districts of Uttarkashi, Chamoli, and Pithoragarh. These beans are known for their smaller size, vibrant red colour, and creamy texture when cooked. The high altitude and cool climate of Urgam valley provides ideal growing conditions, resulting in rajma with a unique, earthy flavour that distinguishes it from other varieties grown in India.
The Rajma pf Urgam Valley is rich in protein, dietary fibre, and essential nutrients such as iron, potassium, and magnesium. It is a staple food in the region, often prepared in traditional dishes like “Rajma Daal,” where it is cooked with local spices, onions, tomatoes, and herbs to create a flavourful, hearty dish served with rice.
These rajma beans are often organically cultivated, without the use of chemical fertilizers or pesticides, making them a healthy and eco-friendly choice. Their ability to absorb flavors well, combined with their soft texture, makes Uttarakhand Rajma a preferred ingredient in Indian kitchens, particularly for vegetarian meals.
Note: All these products are available for Sale only for the guests who visit YogMatra Eco Homestay. These products are collected locally from the villagers and packed by us.