New
Dried Seabuckthorn
fromRs 1,450Fiercely tart orange berries, wild-picked from thorned riverbank shrubs.
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Wild-harvestedSmall-batchNo artificial colour
Seabuckthorn Jam
Small-batch preserve from wild-picked berries — bright, sharp, unmistakably orange.
- Origin
- Ghizer & Astore riverbanks, 2,800–3,500 m
- Harvest
- Wild-picked September, cooked in small copper batches within 48 hours
Rs 1,250≈ Rs 3,906 / kg
In stock, packed in Gilgit
Qty
1
Rs 2,750 more in your basket and delivery is free.
Ordered before 2:00 pm PKT? It leaves Gilgit today.
Pay by card, bank transfer, or cash to the courier at your door.
Why it's different
Three things worth knowing
- 01
48 hours from shrub to jar
Seabuckthorn degrades fast once picked. Cooking it within two days is the whole quality control system.
- 02
No pectin, no colour
It sets on its own and it is already orange. Anything else in the jar would be there to cut cost.
- 03
Copper, in small batches
Cooked in copper pans in batches of a few dozen jars, the way it is done in the valley.
About this one
The berries come off the shrub and go into the pan within two days. They are cooked in small batches with sugar and nothing else — no pectin, no citric acid, no colouring, because seabuckthorn is already the most aggressively orange thing in any kitchen.
The result is a jam that is properly sour underneath the sweetness. It is closer to a sharp marmalade than to a strawberry preserve, and it cuts through butter, cream and cheese in a way most jams cannot.
Three ingredients on the label. Two of them are the same berry.
How to use it
- On buttered toast or a warm paratha — the sourness needs the fat.
- Spoon over thick yoghurt or vanilla ice cream.
- Whisk with oil and vinegar into a sharp salad dressing.
- Glaze roast chicken or lamb in the last ten minutes.
Keeping it
Cool, dark cupboard until opened. Refrigerate after opening and use within 4 weeks.
Sizes
- 220 g jarRs 1,250
- 450 g jarRs 2,300
From Rs 1,250. Prices include GST where applicable.
Goes with
Pairs well with
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