/* ———- RESET & GLOBAL ———- */
@import url(‘https://fonts.googleapis.com/css2?family=Inter:wght@300;400;600;700&family=Space+Grotesk:wght@500;700&family=Cormorant+Garamond:ital,wght@1,600&display=swap’);
:root {
–primary-deep: #0B422D;
–primary-gold: #FFB300;
–neutral-soft-bg: #FEFAF2;
–text-rich: #2C2418;
–text-soft: #5A4E3E;
–shadow-lift: 0 28px 42px -18px rgba(11, 66, 45, 0.12);
}
.tw-main-wrapper {
max-width: 1280px;
margin: 0 auto;
padding: 2rem 1.8rem;
font-family: ‘Inter’, sans-serif;
color: var(–text-rich);
line-height: 1.8;
}
/* ———- TYPOGRAPHY ———- */
.tw-p { font-size: 1.08rem; color: var(–text-soft); margin-bottom: 1.5rem; text-align: justify; }
.tw-h2 {
font-family: ‘Space Grotesk’, sans-serif;
font-weight: 700;
font-size: clamp(1.8rem, 4.5vw, 2.4rem);
background: linear-gradient(125deg, #0B422D 0%, #1E6B4A 100%);
-webkit-background-clip: text;
-webkit-text-fill-color: transparent;
border-left: 6px solid var(–primary-gold);
padding-left: 1.2rem;
margin: 3.5rem 0 1.5rem;
}
.tw-accent-serif {
font-family: ‘Cormorant Garamond’, serif;
font-style: italic;
color: var(–primary-deep);
font-weight: 600;
}
/* ———- LAYOUT COMPONENTS ———- */
.tw-split-layout { display: flex; flex-wrap: wrap; align-items: center; gap: 3rem; margin: 4.5rem 0; }
.tw-split-image, .tw-split-content { flex: 1; min-width: 300px; }
.tw-soft-img {
border-radius: 34px;
overflow: hidden;
box-shadow: 0 20px 38px rgba(0,0,0,0.08);
transition: 0.5s ease;
background: #fefaf2;
}
.tw-soft-img img { width: 100%; display: block; transition: 0.6s ease; }
.tw-soft-img:hover { transform: translateY(-8px); box-shadow: var(–shadow-lift); }
/* ———- DATA BOXES ———- */
.tw-table-flex { display: flex; flex-wrap: wrap; gap: 2rem; margin: 3rem 0; }
.tw-data-box {
flex: 1;
min-width: 320px;
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.tw-data-box header {
background: var(–primary-deep);
color: #fff;
padding: 1.5rem;
text-align: center;
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.tw-data-box td {
padding: 1.2rem 1.5rem !important;
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float: right;
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/* ———- STEP GRID ———- */
.tw-step-grid { display: grid; grid-template-columns: repeat(auto-fit, minmax(280px, 1fr)); gap: 1.8rem; margin: 3.5rem 0; }
.tw-step-card {
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border: 1px solid rgba(255,179,0,0.3);
padding: 2.5rem 1.5rem;
border-radius: 30px;
text-align: center;
position: relative;
transition: 0.3s;
}
.tw-step-num {
font-size: 3.5rem;
font-weight: 800;
color: rgba(11,66,45,0.06);
position: absolute;
top: 10px;
right: 20px;
}
.tw-explore-btn {
display: inline-flex;
align-items: center;
background: var(–primary-deep);
color: #fff !important;
padding: 1.1rem 3.5rem;
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box-shadow: 0 10px 25px -8px rgba(11, 66, 45, 0.4);
}
.tw-explore-btn:hover { background: var(–primary-gold); color: var(–primary-deep) !important; transform: translateY(-3px); }
@media (max-width: 800px) { .tw-split-layout { flex-direction: column; } }

Bihari thali ka wo shahi uphar, jise log pyar se “Vegetarian Meat” kehte hain—Tastewala laya hai aapke liye 100% natural aur traditional Jackfruit Pickle. Bihar mein Kathal ke achar ki ek alag hi viraasat hai. Hamara Jackfruit Pickle chote aur tender kathal se taiyar kiya jata hai, jise shudh Kachi Ghani Sarson tel aur Bhagalpur ke artisan masalo ke saath dheere-dheere mature kiya jata hai. Yeh ek sadiyon purani vidhi hai jo aapki thali mein wo purana desi swad wapas le aayegi jise hum digital duniya mein bhoolte ja rahe hain.

The Heritage of Kathal: Why it’s the King of Pickles?

Kathal yaani Jackfruit ka achar apni unique texture ke liye jana jata hai. Jab ise sahi anupaat (ratio) mein masalo ke saath milaya jata hai, toh ye kafi rich aur “Meaty” taste deta hai. Tastewala Jackfruit Pickle banane ke liye hum sirf “Kaccha Kathal” hi chunte hain, kyunki wahi asli Bihar ka swad deta hai. Ise dho kar, sun-drying process se guzara jata hai taaki moisture khatam ho jaye. Is traditional method aur Jackfruit Nutrition ke baare mein vistar se janein. Hamara maqsad aap tak shudhata aur swad ka wahi balance pahunchana hai jo aapne nani ke ghar chakha tha.

0% Vinegar & Zero Added Sugar

Bazaru acharo mein teekhepan ko dabane ke liye vinegar ya sugar ka upyog hota hai, lekin Tastewala Jackfruit Pickle 100% savory aur natural hai. Isme 0g Sugar hai, jo ise health-conscious aur diabetic logon ke liye bhi ek behtareen choice banata hai. Hum ise “Solar Curing” vidhi se mature karte hain. Jab kathal aur masale suraj ki roshni mein 15-20 dino tak sarson tel mein mile rehte hain, toh wo naturally fermented ho jate hain, jaisa ki FSSAI Guidelines bhi shudhata ke liye suggest karti hain.

The Perfect Culinary Pairing

Hamara Jackfruit Pickle har meal ka swad dugna kar deta hai. Ise hamare premium Chana Sattu parathe ya garma-garam Litti-Chokha ke saath enjoy karein. Kathal ka rich texture ise Khichdi aur Dal-Chawal ke saath bhi ek lajawab combination banata hai. Humne isme Amchoor ka sahi balance rakha hai taaki ye khatta aur teekha dono ho. Bihar ke Bhagalpur factory mein bade dhyan se banaya ye achar aapki thali mein wo purana desi ‘Chaska’ wapas le aayega.

Shop Bihar’s Finest Kathal Achar

Our 6-Step Traditional Process

01Sourcing

Small, fiber-rich tender jackfruits sourced from local Bihar orchards.

02Triple-Wash

Hygienic cleaning and peeling to ensure zero impurities in every jar.

03Sun Drying

Naturally removing moisture under the sun to retain nutritional value.

04Stone Grinding

Spices ground on Silbatta for that raw, authentic village-style aroma.

05Mustard Soak

Infusion in pure Mustard oil for 15+ days of slow maturation.

06Induction Sealing

Packed in food-grade jars to keep the spice and texture fresh for 18 months.

Frequently Asked Questions

🌶️ Is the Jackfruit soft or hard in this pickle?

Hum “Tender” kathal use karte hain, jo sun-drying aur oil maturation ke baad bilkul perfect “Bite-sized” soft ho jata hai.

📦 Is there any sugar in Tastewala Jackfruit Pickle?

Bilkul nahi! Hamare Kathal achar mein 0g Sugar hai, iska swad sirf masalo aur sarson tel se aata hai.

🏺 Can I carry this while traveling?

Haan, hamare jars induction sealed hote hain jo leakage ko rokte hain, isliye ye international travel ke liye safe hain.