Why we confirm every cash-on-delivery order
A short explanation of the message or call you will get after ordering, and why it makes delivery faster rather than slower.
Journal
Notes on tradition, ingredients and craft
Plain writing about how traditional preparations are made, what the ingredients are, and how to read a label.
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How to store and use a traditional majoon
Practical handling: the spoon, the seal, the cupboard, and the mistakes that spoil a jar early.
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Ashwagandha, Safed Musli and Shatavari in traditional preparation
Three of the most recognisable botanicals in South Asian herbal tradition, what they are, and why they are used together.
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The problem with “60+ herbs”
It is the most common claim in Pakistani herbal wellness, and it is close to meaningless. Here is what it hides, and what to ask instead.
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Saffron at 0.2%: why the smallest number matters most
Saffron is the ingredient this product is named for, and it makes up two tenths of one per cent of the jar. That is not a shortcut — it is what saffron is used at.
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What is majoon, and how is it actually made?
A short, plain explanation of one of the oldest formats in Unani preparation — and what separates a properly made majoon from a sweetened paste.