A kitchen in Bengal,
a mill in Melbourne
Every blend here started as something made for a family table, not a shelf.
We didn't develop these recipes. We inherited them.
They were measured by hand, roasted by smell, and written down by nobody. What we have changed is the scale, and not by much: we still roast in small trays, still mill in kilos rather than tonnes, and still pouch by hand.
There is no preservative in any of it, and nothing on the ingredient list that isn't the spice itself. That's not a marketing position — it's just how you make spice when you're making it for people you know.
What's not in it
How it's made
Four steps, none of them clever. Buy whole, roast slow, mill small, seal fast.
We buy seed and bark, never pre-ground powder. What arrives whole can be smelled, sorted and checked. What arrives ground cannot.
In small trays, with someone standing over it. Slow enough that the oils come forward instead of burning off.
Batch sizes we can taste through in a sitting. Ground spice starts losing aroma from the moment it’s cut, so we don’t get ahead of ourselves.
Into a resealable pouch same day of milling, so the aroma is still in the bag when it reaches your kitchen.