Agro Organics — Grown at Altitude, Sent to You Unchanged

Our sourcing promise

Purity isn’t made.
It’s protected.

Gurez Valley, 2,400m — cloud forest below the saffron fields

Agro Organics was founded on one belief: food in its purest form should travel directly from source to consumer, without dilution, compromise or unnecessary intervention.

Rooted in the untouched terrain of the Himalayas and Kashmir, we work at the source — alongside farmers, harvesters and local communities — so every product stays inherent to its origin, minimally handled, and traceable from farm to final destination.

100%

Traceable to farm

Additives or dilution

Source collections

From glacier line
to gathering table.

A single, unbroken route — every stage held to the same standard of restraint.

2,600m & above

Wild & orchard source

Saffron corms, morels and stone fruit gathered from mineral-rich soil and glacial water at altitude.

Same day

Hand-sorted at village

Local growers and harvesters grade each lot by hand — no mechanical processing, no shortcuts.

Minimal touch

Dried, milled or pressed

Only the intervention needed to preserve the product — nothing added to extend or enhance it.

Direct dispatch

Traced to your door

Every batch carries its origin with it, so what arrives is exactly what left the valley.

Eight collections,
one standard.

Fresh Orchard Fruit

Gala & Red Delicious apples, cherries, apricots, plums — picked at temperate altitude.

ApplesCherriesApricots

Exotics & Wild-Foraged

Kashmiri saffron, gucchi morels, dandelion, cold-water rice and nettle leaves.

SaffronGucchiMushk Budj

Jams & Preserves

Small-batch mulberry-apricot, cherry, apple-fig and quince-honey preserves.

No refined sugarWalnut butter

Dry Fruits

Mamra almonds, Kashmiri walnuts, dried apricots and dried plum, air-dried at source.

Mamra almondWalnuts

Single-Origin Spices

KL1200 Kashmiri red chilli and Kashmiri Lasun single-clove garlic, grown for depth rather than heat alone.

KL1200Kashmiri Lasun

Lavender & Botanicals

Lavender buds, essential oil, soap and cream from the valley's high fields.

Essential oilSoap

Traditional Beverages

Kashmiri instant kehwa powder, blended in the region's centuries-old style.

Kehwa

Fruit-Based Goods

Apple pulp, chips, powder and cider vinegar — processed the same day as harvest.

Cider vinegarApple chips

Our single-crop lavender fields, Kashmir valley

Flagship crop — 01

One field. No neighbors.
No drift.

Kashmiri Organic Lavender — Lavandula angustifolia, English/French variety

Across the valley, most lavender is intercropped with fruit trees that get sprayed 12–13 times a year. That drift settles into the buds — compromising quality and making the harvest non-organic. We’re one of the only dedicated single-crop producers in Kashmir, so our fields never see a neighboring pesticide cycle.

Sun and machine heat bleach lavender from vivid purple to dull grey and boil off the oils that make it worth growing. We shade-dry every harvest slowly, in single-stack piles, to lock in the volatile oils and the natural hue.

0.98–0.99

g/mL oil density

12–13

Annual spray cycles we avoid

100%

Batches GC-MS & residue tested

Hand-harvested buds, still fragrant

Slow shade-drying — no sun, no machine heat

Bulk-weighed for standardized supply

Flagship crop — 02

The near-extinct chilli,
revived.

KL1200 — trademarked, standardized at 1,200 SHU

Kashmiri farmers had lost access to the true native red chilli, and were growing seeds bought in from the Guntur trade instead. We worked with regional agricultural universities to build a seed bank from scratch, selecting for the real native phenotype, then spent years re-introducing it at the grassroots. We’re possibly the only standardized supplier of this variety anywhere.

Most “Kashmiri Mirch” sold today is actually Byadgi or Guntur chilli grown in southern India — sharp, pungent, and with no tie to Kashmir at all. KL1200 is mild, earthy and fruity instead, with a much higher natural capsanthin content, which is what gives it that deep, vibrant red without the heat.

KL1200 chilli plant with unripe green pods, Kashmir valley

KL1200 in the field, before the color turns

Mild by design

Heat is measured in Scoville Heat Units (SHU). KL1200 is standardized far below both commercial chilli and even other genuine Kashmiri varieties — deliberately, so the color and flavor lead rather than the burn.

Standard chilli

Global commercial average

30,000–50,000 SHU

Genuine Kashmiri chilli

Real Kashmiri-origin varieties

1,000–2,000 SHU

KL1200 (ours)

Standardized, averaging 1,200 SHU

1,000–1,800 SHU

025,000 SHU50,000

Full ripeness, deep capsanthin red

Ripe red KL1200 chilli pod, close detail

Thin-walled, quick to dry

Kashmiri Lasun

One clove.
Seven times the punch.

Also known as Snow Mountain Garlic, or Pahadi Lehsun

In the high-altitude valleys of the Himalayas grows one of nature’s most powerful, ancient superfoods. This rare, single-clove marvel makes its mark as a fine culinary ingredient — and as a potent natural healer.

7× the Healing Potency

Unlike everyday commercial garlic, ours packs a concentrated punch — up to seven times more potent in its medicinal properties, from a single clove.

The Single-Clove Marvel

A distinct, marble-sized single bulb encased in a hard, brownish shell — the hallmark of true, authentic Snow Mountain Garlic.

Targeted Holistic Benefits

Renowned for targeted relief — a natural aid for managing hypertension, improving insulin sensitivity, and easing persistent respiratory issues like asthma and colds.

The exotic, explained

Three threads
decide the grade.

Our Kashmiri saffron is GI-tagged and graded on the same three measures gemologists use for colour, aroma and taste — Crocin, Safranal and Picrocrocin — before it ever leaves the valley. Even high-grade Iranian saffron can qualify as Grade 1. Ours scores higher than the standard requires.

LachaGrade, hand-harvested

150,000+Blossoms per kilogram

3Quality parameters tested

Hand-graded strands, Pampore

This is a real ISO 3632-1:2011 lab result from a G.I.-tagged batch of ours, tested against the Grade 1 threshold.

Colouring strength, A¹⁵ᶜᵐ 440nm

Crocin200 min (G1)

Our result236.18

Aroma strength, A¹⁵ᶜᵐ 330nm

Safranal20–50 (G1)

Our result50.36

Flavour strength, A¹⁵ᶜᵐ 257nm

Picrocrocin70 min (G1)

Our result87.25

Behind the harvest.

We work directly with farmers and harvesters at the source — technical support, minimum support price, and buy-backs, so the standardized crop that leaves the valley is worth protecting on both ends of the chain.

Orchard rows, Kashmir valley

Loaded for dispatch — farm to bazaar

Open field, harvest season

Single-crop lavender rows

Cultivated valley land

The road in

From the source

We no longer sell to the middle market. Every apple that leaves here already knows where it's going.Orchard cooperative — Sopore, Kashmir

Gucchi season lasts six weeks. We forage what the forest gives and nothing more.Forest harvester collective — Gurez Valley

Grading saffron by hand takes patience most buyers never see. Here, it's the whole point.Saffron growers' guild — Pampore

Grown at altitude.
Sent to you unchanged.

Purity isn’t made.
It’s protected.