Assam Tea Cookies & Regional Specialities

Tea as an ingredient, not a label

Most tea-flavoured food in India uses essence. We grind whole second-flush orthodox leaf from partner gardens in Jorhat directly into a cold-butter shortbread, so the malt and honey character sits in the crumb where you can actually taste it. It costs more and it is the entire point of the product.

• Fourteen partner tea gardens, one flush, one picking window
• Chakhao black rice bought direct from Majuli growers
• Jaggery and date paste instead of refined sugar
• Cold-pressed coconut and mustard oil — no palm oil, anywhere

Gluten free that tastes like a treat

The black rice cookie is naturally gluten free — stone-milled Chakhao, jaggery, cold-pressed coconut oil and cardamom. Deep purple, faintly nutty, rich in anthocyanins, and the first gluten-free thing a lot of our customers' children ask for by name.

The Assamese pantry, packaged properly

Til pitha rolled by hand in small batches, sesame-jaggery laru, komal chira granola clusters and cashews tossed in a measured amount of bhoot jolokia. Regional recipes, cleaner methods, six-month shelf life, batch and plucking dates printed on every label.