
Wayanad, Kerala
Tellicherry Black Peppercorns
The largest, latest-picked berries on the vine — bold, floral and unmistakably citrus-bright.
100 g
14 single-origin spices and blends, each milled in small batches against live orders and stamped with its grind date.
Showing 14 products

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

Pampore, Kashmir
All-red stigma tips, no yellow style. Roughly 450 threads per gram.
1 g

Alappuzha, Kerala
High-curcumin Alleppey finger turmeric, milled fresh in small batches.
200 g

Blended in Fort Kochi
Eleven spices, each toasted separately, then ground together the week you order.
100 g

Assembled in Fort Kochi
Six house spices in amber glass, in a cloth-bound box with tasting notes.
6 × 50 g

Kashmir Valley
Deep lacquer-red colour, remarkably gentle heat — the chilli you use when you want the look.
100 g

Lang Son, Vietnam
Whole, unbroken eight-point stars with the seeds still seated in their pods.
50 g

Kanyakumari, Tamil Nadu
Picked at the pink-blush stage with the round head intact — where all the oil lives.
50 g

Unjha, Gujarat
Bold-grade seed, machine-cleaned to 99.5% purity and never fumigated.
150 g

Thrissur, Kerala
Two spices from one fruit — the seed and the scarlet lace that wraps it.
60 g

Uttarakhand
Three-veined cassia leaf — warm and cinnamon-like, not the Mediterranean bay.
25 g

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