Traditional Processing of Kaunch Beej

At Husband Wife Farm, Kaunch Beej goes through a carefully followed processing process before it is converted into herbal powder.

After thorough cleaning and washing, we process the Kaunch Beej using desi cow milk as part of our traditional preparation method.

Boiling Kaunch Beej in Desi Cow Milk

After washing, the Kaunch Beej seeds are boiled in desi cow milk.

We use milk in a quantity that is approximately double the weight of the Kaunch Beej seeds. This means that for every 1 kg of Kaunch Beej, approximately 2 kg of desi cow milk is used for this stage of processing.

The seeds are processed carefully so that the milk-based preparation is carried out properly before the drying stage.

Drying After Milk Processing

Once the milk processing is completed, the Kaunch Beej is taken for drying.

At Husband Wife Farm, we have a dedicated covered solar drying setup along with an electric drying system. Depending on the processing requirement, the appropriate drying method is used to help reduce moisture before further processing.

Proper drying is an important stage because the seeds need to be sufficiently dry before they can be ground into powder.

Grinding Into Herbal Powder

After drying, the processed Kaunch Beej is ground using suitable pulverizing equipment to obtain a fine herbal powder.

The finished powder is then handled and packed carefully to maintain hygiene and protect it from moisture and contamination.

Our Processing Philosophy

For us, herbal processing is not simply about grinding a raw herb into powder. Every stage—from washing and traditional processing to drying, grinding and packing—is part of the journey.

At Husband Wife Farm, we focus on quality and careful processing rather than simply producing larger quantities.

From farm to processing to your home — we believe every herb deserves careful handling.