Spices from named places, not from whatever was cheapest that week
Most spice brands cannot tell you which district a batch came from, because it changes with the market. Ours do not change. Every spice below has one origin, and it stays that origin.
What we sell, and where it comes from
- Lakadong turmeric — Jaintia Hills, Meghalaya. The highest-curcumin turmeric grown in India.
- Kali Haldi — black turmeric, Meghalaya. Rare, sharp, camphorous.
- Byadgi and Kashmiri chilli — pounded together for deep colour and gentle heat.
- Guntur Teja chilli — for heat rather than colour.
- Idukki cardamom — bold 8mm+ green pods from Kerala.
- Kerala black pepper — hand-sorted, never bulked out with light berries.
- Kerala cloves — plump and oil-rich, not the spent heads left after oil extraction.
- Rajasthan cumin, ajwain, mustard and fenugreek.
- Madhya Pradesh coriander — whole and stone-ground.
- Ingmákhir ginger — Khasi hills, sun-dried and ground into saunth.
How they are processed
Two different methods, depending on the spice:
- Stone-ground spices — milled at low RPM so the grinding heat does not strip the aroma before it reaches the jar.
- Pounded chillies — pounded in stainless steel rather than milled, so the colour is the chilli’s own and not added afterwards.
- Whole spices — cleaned and sorted, never polished, never bleached. Grind them yourself and you can see exactly what you are grinding.
Why any of this matters
Once a spice is a powder, you cannot see what is in it. That is precisely why adulteration happens at the grinding stage — lead chromate in turmeric, brick powder in chilli, dried stalk in coriander, papaya seeds sold as black pepper. None of it is visible, and none of it is detectable by smell once it has been blended.
Our answer is not a claim. It is a batch number, a packing date and an FSSAI licence printed on every jar, and lab reports we publish.
Ground and packed in Mainpuri, Uttar Pradesh by 25 rural women. Free delivery on orders above ₹599.
