Who We Are

Jai Jungle was not born in a lab—it was born in the forests of Jashpur, from the fragrance of Mahua flowers, the strength of tribal women, and one man’s return to his roots. Founder Samarth Jain, after his research in Belgium, returned home to revive lost traditions. Witnessing Mahua’s reduced identity as a liquor ingredient, he explored its Ayurvedic potential—as a cooling, immunity-boosting, digestive, and hormonal balancing flower.

Our Work: From Forest Produce to Thoughtful Products

Jai Jungle’s product range is shaped by what the forests and farms of Jashpur naturally offer—Mahua, millets, traditional rice varieties, herbs, and seasonal forest produce. Each product begins with careful sourcing and moves through thoughtful processing, where traditional practices are refined with food safety, quality control, and scientific understanding. Whether it is Mahua-based foods, wellness infusions, millet products, or native grains, the focus remains on minimal intervention, clean ingredients, and preserving the original character of the raw material. Our work is not about creating trends, but about responsibly translating indigenous food systems into products suited for modern lifestyles.

Our People: Women at the Centre of Every Decision

At the heart of Jai Jungle are tribal women, who lead every aspect of the enterprise. From identifying new product ideas and participating in trials, to forest collection, grading, processing, and day-to-day operations, women’s self-help groups are deeply involved at every step. They manage manufacturing units, oversee hygiene and quality, handle packaging, and take responsibility for order dispatch and fulfilment. These women are not just workers following instructions—they are skilled practitioners, decision-makers, and custodians of knowledge. Jai Jungle exists as a women-led system, where ownership, responsibility, and pride remain firmly within the community