A Little Closer
to nature.
We exist to reconnect the modern table with the quiet wisdom, living soils, and pristine botanicals of the Himalayas.
Where the road ends,
our work begins.
Sikora was not born in a corporate boardroom or a marketing brainstorm. It began on a narrow, mist-veiled footpath in North Sikkim, surrounded by ancient alder trees and the intoxicating aroma of cardamom pods smoldering over sweet oak fires.
In 2003, Sikkim took a bold and historic stand: it enacted legislation to ban all chemical fertilizers and synthetic pesticides across every single hectare of agricultural land. While the world doubted that an entire state could sustain itself organically, Sikkim proved that nature, when left alone, provides abundance with unmatched flavor and medicinal potency.
We created Sikora to be the bridge between these sacred highland farms and thoughtful households across the world.
Slow living. Pure origin.
We live in a world obsessed with speed, uniformity, and chemical intervention. Sikora is an invitation to slow down.
Living Soil First
True nutrition is not manufactured in a laboratory. It is transferred from vibrant, mineral-rich soils through roots and mycorrhizal webs directly into the food you eat.
Zero Adulteration
We never bleach, polish, irradiate, or dilute our harvests. What you receive is intact, raw, and full of natural life force.
Human Dignity
We guarantee fair, above-market compensation directly to grower guilds, ensuring the ancient craft of Himalayan agriculture continues across generations.
The Minds Behind Sikora.
“We didn't build Sikora to follow trends. We built it to honor the quiet, timeless rhythm of our Himalayan soil and share its honest purity with the world.”
Strategic Growth & Global Partnerships
Prem Chettri
Co-Founder • Sikora Organic
Prem orchestrates our strategic growth and global partnerships, ensuring Sikora's mountain-rooted philosophy reaches conscious consumers worldwide.
Brand Identity & Marketing
Amit Poudyal
Co-Founder • Sikora Organic
Amit leads our brand identity and marketing, weaving rich cultural narratives of Sikkim into every campaign to create an emotional resonance with our audience.
The Keepers of the Mountains.
Without the indigenous Lepcha, Bhutia, and Nepali farmers of Sikkim, there is no Sikora. Here are the people whose hands bring each harvest to life.
Pemba Lepcha
Guardian of the Alder Forest & Master Cardamom Grower
Dzongu, North Sikkim
“When you walk into our forests, you don't hear machines. You hear the stream, the birds, and the rustle of cardamom leaves. That quietness is inside every pod.”
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.
Doma Bhutia
Master Tea Plucker & Cooperative Lead
Temi, South Sikkim
“We pluck only between 6 AM and 9 AM when the dew is still evaporating from the bud. You cannot rush nature if you want tea that sings of the mountains.”
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.
Tenzing Sherpa
High Altitude Wild Beekeeper & Forager
Yuksom, West Sikkim
“The bees teach us moderation. We never take more than the cliff can spare, and we always leave the nursery combs untouched.”
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.
Karma Choden
Seed Saver & Fermentation Artisan
Ravangla, South Sikkim
“The Dalle chili is small, but its spirit is as fierce and warm as our mountain hearths on a snowy evening.”
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.
Honoring the earth,
at every touchpoint.
Our responsibility does not end when the crop leaves the soil. Conventional food shipping relies heavily on single-use plastics, bubble wrap, and synthetic freshness packets that poison waterways.
At Sikora, all our packaging is thoughtfully engineered:
- Recyclable, food-grade embossed tin canisters that protect delicate tea leaves from moisture and light.
- Heavy amber glass jars for honey and chili preserves that shield volatile compounds from UV radiation.
- Unbleached cotton sacks and kraft paper pouches lined with plant-based moisture barriers for grains and spices.
- Cornstarch-based biodegradable cushioning in every shipping box.
Rooted for generations.
We are playing a multi-decade game. As the world confronts ecological fragility, Sikkim stands as a beacon of what is possible. When you choose Sikora, you become an active partner in safeguarding this Himalayan sanctuary.