It’s hand-foraged in the Western Ghats and Himalayad, making it one of the most uncommon natural spices in the world. Michelin-level chefs use it in meats, biryanis, soups and spice blends to add a mysterious, slow-cooked depth of flavor. Raw, it smells earthy and faint. But once roasted or fried in oil, it releases a deep, smoky, woody aroma - almost like burnt leather mixed with truffle! Use only a pinch, otherwise it could overpower the dish with its intense flavour