Named for a flower that outlasts winter
Every February, while the rest of the Kashmir valley is still grey with snow, the gul-toor pushes up through the frost — a small, defiant, golden bloom. Growers here have watched for it for generations; it means the hardest part of winter is over.
We named our spices and tea after it. The same patience that grows saffron and chilli in this soil goes into every batch we pack — nothing rushed, nothing diluted, just flavour the way Kashmir has always made it.