Free delivery on orders above ₹1,999 Cash on delivery across India Trade & bulk enquiries 870-877-3237 connect@panasva.com Seven sizes, 10 g to 1 kg Estate-graded 8 mm+ bold pods
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Our story

The Story of Love

A song, an anniversary and one simple question became a cardamom estate in the hills of Idukki, and then a spice company.

Rooted in loveGrown with devotion Shared with the world

One evening, our parents were at dinner when the song Laung Laachi played softly. Their anniversary was near, and our mother asked what he had planned as a gift. Smiling, he asked her a simple question.

Do you like elaichi? She said yes, not knowing that one word would change everything
A path through the cardamom estate at Chathurangapara
The gift: Spring Valley Plantations, on the Munnar–Thekkady highway near Chathurangapara.

Not an ordinary gift

He researched deeply, explored the land and gave her something timeless: a cardamom estate in serene hills. A romantic gesture soon became a life's passion.

Together they nurtured the land, learned the delicate nature of the cardamom plant and set out to grow the finest green cardamom possible.

What was once an anniversary gift evolved into a purpose. From the Panasva brochure

That love, for each other, for the land and for every single pod, became the foundation of the business: to cultivate cardamom with care, patience and soul.

Rooted in love, grown with devotion, and shared with the world.

Today Panasva is led by Sanchi and Greatal Sharma.

Sanchi and Greatal Sharma, the founders of Panasva
Sanchi and Greatal Sharma, who lead Panasva today.

How it went

From a question to seven pack sizes

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Sustainable agricultural practices

We grow, we clean, we pack

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A chef holding a Panasva pouch
From the family's estate to your kitchen.

Rooted in love

From our estate to your kitchen

Seven sizes, from a 10 g clay matki to a 1 kg pouch, plus trade lots. All from the same hills, all graded the same way.

Straight from the estate

Harvest notes, twice a season

What the estate is doing, when the new lot is packed, and the odd recipe from our own kitchen. No more than that.

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