Description
You can copy the seed. You can’t copy the altitude.
Joshimath Rajma grows slowly — very slowly — on narrow terraces carved into the Himalayan mountains at 6,150 feet. The thin mountain air, the short growing season, the ice-cold glacial water — all of it conspires to concentrate flavour into each small bean. The result is a tender skin, a naturally creamy interior, and a depth of taste that commercial varieties grown in flatlands simply cannot achieve. This is what real rajma tastes like.
Why You’ll Love It
- Tender skin — cooks quickly, no toughness
- Naturally creamy interior — rich without needing cream
- Deep, complex flavour from slow mountain growing
- Grown at 6,150 ft — one of the highest-altitude rajmas in India
- Limited by nature — small-batch, every season
Pure. Natural. Trustworthy.
- No chemicals. No fertilisers. No artificial processing.
- Single origin — Joshimath, Uttarakhand, 6,150 ft altitude
- Hand-picked by mountain farming families each season
How to Use
Soak for 6–8 hours. Pressure cook for 4–5 whistles — the tender skin means it cooks faster than standard rajma. Simmer with onion, tomato, and mountain spices. Add a generous spoon of Bilona ghee before serving for an unforgettable bowl.
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