Mithila Makhana
Himalayan Salt

The Sacred Ponds of Mithila.

In the shallow, still ponds and seasonal wetlands of Mithila — the ancient cultural heartland spanning northern Bihar and southern Nepal — grows Euryale ferox, the prickly water lily whose seeds have been harvested as food and medicine for over 3,000 years. Known as makhana in Hindi and phool makhana when roasted, these lotus seeds are Bihar's most celebrated agricultural product.

The harvest is entirely manual. Mallah community farmers wade into waist-deep water to collect the spiny seed pods, a process that has remained unchanged for centuries. The raw seeds are then sand-roasted in large iron woks over wood fires — a technique that requires years of practice to master. The heat causes the seed to pop and expand, creating the light, crispy puff that makes makhana so distinctive.

Bihar produces over 90% of the world's makhana supply. The GI tag (2022) protects this heritage and ensures that farmers in Darbhanga, Madhubani, and surrounding districts receive fair recognition and pricing for their craft. Ama (अमा) sources directly from Mallah farming cooperatives, paying a premium that supports the continuation of this ancient practice.