Single-origin spices, hand-plucked estate teas, and wild high-altitude honeys. Gathered from generational organic family farms under the sacred peaks of Mount Khangchendzonga.
Naturally grown ingredients, certified free of synthetic chemicals.
Rooted in the pristine, mineral-rich landscapes of Sikkim.
Direct partnerships supporting indigenous growers and guilds.
Plastic-free, biodegradable packaging for people and planet.
100%
Certified organic state since 2016 — no chemical fertilizers, no synthetic pesticides, no GMOs.
Certified organic state since 2016 — no chemical fertilizers, no synthetic pesticides, no GMOs.
At Sikora, we believe the best things don't need to be complicated. They begin with good soil, clean ingredients, responsible farming and the people who care for them.
Nestled beneath the sacred peaks of Mount Khangchendzonga, our harvests are shaped by mountain mist, glacial runoff, and centuries of indigenous agrarian wisdom. We work directly with smallholder farmers across Sikkim to safeguard heirloom seeds and ensure every pod, leaf, and drop of honey remains completely unadulterated.
Discover our collection of thoughtfully grown and carefully crafted organic products, harvested at peak vitality.
Single Origin • Hills of Sikkim, India
Elevation 1,500m
Pure • Natural • Premium — Nurtured by the Hills of Sikkim • 250g (also available in 150g)
From the land of the first organic state of India. 100% natural, stone-milled turmeric with high natural curcumin, zero preservatives, and no artificial colour.
Terroir & Aroma Notes
Dispatched in eco-friendly protective packaging from Sikkim
From living mountain soil to your table — a horizontal journey through Sikkim's mindful agricultural rhythm.
The Soil
Beneath the alpine canopy, our soil has spent over two decades completely free of chemical fertilizers. Volcanic stone runoff and natural leaf fall enrich the earth with essential trace elements.
Explore our verified farming enclaves across North, South, and West Sikkim — where microclimates and ancient mountain soils shape extraordinary harvests.
An ancestral homeland of the indigenous Lepcha people, Dzongu is a strictly protected biological sanctuary. Here, large cardamom thrives in shaded agroforestry systems beneath towering Himalayan alder trees, needing zero chemical fertilizers.
A quiet commitment to purity, provenance, and long-term ecological balance in the Eastern Himalayas.
Every harvest is certified 100% organic under Sikkim's stringent state mandate. No synthetic pesticides, chemical fertilizers, or GMO additives ever touch our soil.
Our agricultural practices emulate natural forest ecosystems. Nitrogen-fixing alder canopies, spring water irrigation, and crop rotation maintain the ancient living microbiome.
Rooted beneath Mount Khangchendzonga, we protect indigenous heirloom crops like Dalle Khursani, Tartary buckwheat, and Badi Elaichi that have thrived here for centuries.
We build multi-year relationships directly with smallholder grower guilds, paying premium prices that exceed fair-trade benchmarks to keep traditional mountain stewardship viable.
We eschew single-use plastics. Our teas, honey, and spices arrive in recyclable embossed tins, amber glass, and biodegradable cotton pouches designed to shield light-sensitive nutrients.
Harvested in micro-batches and processed without harsh heat or chemical solvents, our raw honeys retain live enzymes and our spices retain their pure, volatile essential oils.
Meet the generational growers, seed savers, and tea masters who practice quiet devotion on the slopes of Sikkim.
Dzongu, North Sikkim
Guardian of the Alder Forest & Master Cardamom Grower
Born in the sacred valleys of Dzongu, Pemba inherited three hectares of agroforestry hillside from his grandfather. Rather than clearing trees for monoculture, he nurtures the delicate balance between native Himalayan alders and large black cardamom bushes. He cures each harvest over slow oak smoke in the traditional stone kiln built by his family seventy years ago.
Temi, South Sikkim
Master Tea Plucker & Cooperative Lead
Doma leads a cooperative of 45 women pluckers on the mist-draped terraces of Temi. Her hands can evaluate the moisture, maturity, and fragrance of a spring tea shoot in a fraction of a second. Under her leadership, the cooperative transitioned completely away from synthetic pesticides twenty years ago, proving to the world that Sikkim could lead global organic agriculture.
Yuksom, West Sikkim
High Altitude Wild Beekeeper & Forager
Tenzing operates at the boundary between human habitation and the untouched wilderness of Khangchendzonga Biosphere. Using traditional hemp rope ladders and smoking bundles of dried mountain mugwort, he works with native rock bee colonies on granite cliffs. His honey carries the rare medicinal terroir of high-altitude alpine rhododendrons and wild mountain thyme.
Ravangla, South Sikkim
Seed Saver & Fermentation Artisan
Karma maintains an heirloom seed bank in her village near Ravangla, ensuring indigenous chili varieties aren't displaced by hybrid varieties. Every winter, after the cherry peppers are harvested and washed in mountain spring water, she ferments them in stone crocks using cold-pressed mustard oil and wild timur pepper according to recipes passed down from her great-grandmother.
Direct testimonials from patrons who cook, bake, and heal with our certified Himalayan mountain harvests.
The packaging was amazing and also the quality of the product feels lovely and fresh. Thank you so much for starting this initiative.
Roti made from this flour is completely different in taste. I really love Sikora. Thank you for providing a good taste to us.
Essays on high-altitude soil microbiology, indigenous Lepcha curing traditions, and mindful kitchen rituals.
When Sikkim became the world's first 100% organic state, the soil did not just become free of synthetic toxins — it regained its ancient, living microbial memory.
High in the misty valleys of Dzongu, large black cardamom is not merely a spice crop. It is an agroforestry rhythm, cured over sacred oak smoke in stone bhattis.
Living closer to nature does not require moving to a mountain ridge. It begins with deliberate choices about the ingredients you touch, smell, and consume every day.
Glimpses into our mountain estates, morning harvests, and the slow rhythm of the Himalayas.
Morning mist lifting over Temi tea terraces
Dzongu large black cardamom curing in stone kilns
Wild high-altitude honey straight from the comb
Terraced agricultural valleys under Khangchendzonga
Fresh heirloom Dalle Khursani cherry peppers
Stone-milled high-curcumin golden turmeric
Stories, seasonal harvests and a little Himalayan inspiration — delivered occasionally.
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