Our groundnuts come from small “Chaura” households across the river basins, grown on fertile char-lands where silt from Himalayan waters renews the soil each year. Families plant and harvest by hand, often roasting the nuts on open fires before selling them locally. We buy in small lots, sort carefully, and roast in small batches to draw out a full aroma. The nuts are then ground slowly, without added oils or preservatives, so the natural peanut oil rises gently and the flavour remains true. Every jar carries the imprint of river, soil, and hand, rather than machine or factory.

Peanut butter is versatile in use. Spread on warm flatbreads or rice cakes, it is a nourishing breakfast. Whisked with a little jaggery and chilli it becomes a sauce for vegetables or noodles, echoing Southeast Asian traditions. Mixed with honey it is a quick energy food for farmers and children alike. It can also enrich curries, thicken gravies, or be stirred into sweets for body and richness. For newcomers, a spoonful on plain rice is the simplest introduction, while seasoned cooks can fold it into sauces that balance spice, sourness, and fat.