Trading from Shimla since c. 1923Six generations of mountain trade
S.K. Traders logoS.K. TRADERSAnaj Mandi · Shimla
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Native staples and natural essentials

More from
the mountains.

Traditional hill pulses, a native herb and an eco-friendly household essential—selected for their connection to everyday Himalayan life.

Purple Bansafa flowers freshly gathered in the hills

Bansafa · Banafsha

A traditional hill herb.

Bansafa, also written as Banafsha, is a name used in the western Himalayas for violet herbs. Government forest references from Himachal Pradesh list Banafsha among the region's non-timber forest produce.

S.K. Traders offers the dried herb as a traditional hill product. Appearance and composition can vary by lot, so buyers should confirm the intended use, grade and supplied plant material before purchase.

Responsible-use note: This is not medical advice. Herbal products should not be used to diagnose, prevent or treat a condition without appropriate professional guidance.

Soapnuts · Reetha

Plant-based household utility.

Soapnuts are dried fruits traditionally known as reetha. Their shells naturally create a mild lather when agitated in water, making them useful in low-waste household washing routines.

They may be used in reusable wash bags or prepared as a strained liquid according to the buyer's preferred method. Keep the product dry during storage and away from children, eyes and accidental ingestion.

Brown natural soapnut shells
Pale soapnut seeds and shells

Pahari Rajmah

Short and long
hill varieties.

Rajmah is a recognised traditional foodgrain crop across Himachal Pradesh and is central to comforting dals, madra and rice-based meals.

Short and long red Pahari Rajmah varieties arranged together
Red Pahari Rajmah in a jute sack
Cook well

Soak. Boil. Enjoy.

Kidney beans must be soaked and boiled thoroughly before eating. Never eat raw or undercooked rajmah; follow reliable food-safety guidance and the cooking method appropriate to the supplied variety.

Whole black urad beans used for Pahari Maha Daal

Pahari Maha Daal · Sabut Urad

Hearty whole black gram.

Pahari Maha Daal is whole black urad, recognised by its dark skin and pale interior. It is suited to slow-cooked dal preparations where soaking and patient cooking create a rich, substantial texture.

Mash or maha daal also appears in descriptions of Himachali community feasts. For best results, sort and rinse the beans, soak as appropriate, and cook fully until tender.

Ask about the current hill-produce range and available lots.

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