About PICKLLUM
PICKLLUM is not just a pickle brand. It is a living archive of Assamese culinary heritage — every jar sealed with ancestral knowledge, tribal spice wisdom, and the love of women who have been doing this for generations.
Our Mission
Most Indian pickle brands have forgotten something essential: that great pickles take time, care, and deep knowledge. They are the product of seasons, of patience, of hands that know exactly when the mustard oil is ready.
PICKLLUM exists to prove that authentic, artisanal, ancestral food can be premium, export-ready, and celebrated globally — while remaining rooted in the communities and traditions that created it.
We exist to bring the extraordinary culinary heritage of Assam and North East India to every table in the world, without compromise, without artificial shortcuts, and without forgetting where we came from.
"The best pickles in the world are made in grandmothers' kitchens across North East India. We're just the delivery mechanism."
PICKLLUM is also a social enterprise at heart. By employing local women artisans, partnering directly with tribal farmers, and reinvesting in community skill programs, we aim to prove that ethical, community-rooted food production is not just the right thing — it is the premium thing.
How We Work
Every ingredient is sourced directly from tribal farmers and local growers within North East India. No middlemen. No supply chain compromise. We know where every chilli, every bamboo shoot, every mustard seed comes from.
Sun-drying, slow fermentation, cold-pressed mustard oil, hand-grinding spices. We follow methods that predate industrial food production by centuries — because they produce better results.
Every jar is hand-filled, hand-sealed, and hand-labeled. Small batch production means we can guarantee quality at every step. We will never scale in ways that compromise this.
No artificial preservatives. No synthetic flavours. No stabilisers or emulsifiers. Our ingredient lists are short because they should be: just real food, real spices, and real technique.
Production is entirely women-led. We pay above-market wages, offer flexible arrangements, and invest in skill development. The knowledge in our jars belongs to these women — they are our most important asset.
FSSAI licensed, batch tested, hygienically packaged. We operate to the highest food safety standards in India — not because we're required to, but because your health is sacred to us.
Brand Identity
The name PICKLLUM is a modern crafting of "pickle" — familiar enough to be instantly understood, distinctive enough to be remembered. The double-L is intentional: it echoes the valley landscape of Assam and carries the visual weight of a premium brand.
Our colour palette — deep burgundy red, saffron gold, warm cream parchment — is drawn directly from the colours of our ingredients and heritage. The burgundy of dried chilli. The gold of mustard oil. The cream of earthenware.
Our typography blends editorial luxury (Playfair Display) with Assamese warmth (Cormorant Garamond) and functional modernity (DM Sans) — just like the brand itself.
Our Journey
Ancestral pickle recipes pass from grandmother to mother to daughter in the kitchens of Assam. Each generation adds a note, a twist, a refinement.
The founder shares family pickle jars with friends. The response is overwhelming: "Where can we buy these?" PICKLLUM begins as an answer to that question.
PICKLLUM achieves full FSSAI food safety certification — bringing homemade quality to professional compliance standards.
The first commercial batch of PICKLLUM pickles is sealed, packed, and shipped. Orders come from Bengaluru, Delhi, Mumbai — and as far as Indian diaspora communities abroad.
PICKLLUM prepares for international markets — bringing the flavours of North East India to the global gourmet food scene. The Northeast deserves the world's attention.
Every jar is a piece of Assam. Order yours today.