
Kota, Rajasthan
Coriander, Ground
Eagle-grade seed, gently toasted before milling for a sweeter, rounder body.
200 g

High-curcumin Alleppey finger turmeric, milled fresh in small batches.
In stock · ships within 24 hours
Alleppey turmeric is the benchmark variety, running 4–6% curcumin against the 2–3% typical of Madras-grade — which is why it colours so much more deeply and carries a fuller, more resinous flavour.
We buy whole fingers and mill weekly in a cold-grind mill. Turmeric heats up fast in a high-speed grinder and heat drives off the volatile oils that make fresh-ground turmeric taste of something rather than just staining things yellow.
Check the date on the back of your pouch. If it's more than eight weeks old, we packed it wrong.
Every curry base, golden milk, roasted cauliflower, rice, lentils.
For whole spice, dry-toast in a pan over medium heat for 30–60 seconds until fragrant, then grind. Toasting wakes up the volatile oils and makes a noticeable difference to depth.
Keep the pouch sealed, away from light and heat — the cupboard above the hob is the worst place in most kitchens. Whole spice will hold for 18–24 months stored properly; ground spice is at its best within three months of the grind date printed on the back.
Orders placed before 2pm ship the same working day. Standard delivery is 2–4 working days, free on orders over ₹799 and ₹59 below that.
If a spice isn’t what you hoped, tell us within 30 days and we’ll refund it — opened pouches included. We’d rather know.
Goes well with

Kota, Rajasthan
Eagle-grade seed, gently toasted before milling for a sweeter, rounder body.
200 g

Wayanad, Kerala
The largest, latest-picked berries on the vine — bold, floral and unmistakably citrus-bright.
100 g

Idukki, Kerala
Plump 8mm pods picked green and shade-dried, so the seeds inside stay sticky and black.
50 g

Matale, Sri Lanka
True cinnamon — paper-thin, multi-layered quills that crumble to the touch. Not cassia.
75 g