Every jar of Saharsa Fresh ghee carries a unique QR code. Scan it to see the farmer who churned it, the village it came from, the batch date, and the method used.
India's ghee aisle is full of marketing words — "pure", "desi", "organic" — and almost no proof. We thought we'd skip the words and give you the proof instead.
A unique QR code on every jar links to that specific batch's origin: the farmer's name, the village, the cows, the bilona method, the churning date. You can verify it before you open the jar.
Join the launch waitlist →A simple chain of custody you can actually check — not take on faith.
Look for the QR code printed on the inside of the seal of every Saharsa Fresh ghee jar.
Open your camera, point at the code. No app to download, no account to create.
Source farmer's name, village, batch date, and a short note on the bilona method used for that batch.
The page links to a public log entry that's been hash-stamped — you can confirm the jar in your hand matches what we claim.
Sample scan result
Source farmer — Ramashish Yadav
Village — Bairgachi, Saharsa, Bihar
Batch — SF-G-0027 · Churned 12 Apr 2026
Cows — 6 native breed (Bachaur)
Method — 24-hour cultured curd, hand-churned bilona, slow simmered
Cultured curd, hand-churned, slow-simmered. The traditional method that yields ghee with grain — the way your grandmother would recognise.
We work with a hand-picked group of farmers we know personally. No anonymous bulk milk, no aggregator stamps.
Not a generic batch code — a unique code for every jar, linked to a public, hash-stamped origin record.
No palm oil. No vegetable fat blends. No artificial colours. Just clarified butter, made the slow way.
The very first run is small — so we can churn it the way it deserves. Waitlist members get first access plus a launch-batch discount.
847 people already on the list
Yes. Every jar gets a unique code linked to its specific batch's origin record. Two jars from the same batch share the same origin page; their codes are still individually unique so we can detect counterfeits.
Most factory ghee is made by directly heating cream. Bilona ghee is made by culturing curd from whole milk first, then hand-churning to extract butter, then slow-simmering it down. It takes longer, yields less, and tastes — to most people — better.
Our launch batches are made from milk of native-breed cows (predominantly A2). The QR-linked origin page tells you, per batch, the breeds involved.
9 months unrefrigerated, in a cool dry place — though it almost never lasts that long.
Pricing will be set closer to launch. Waitlist members will see it first, and get a launch-batch discount.