We can candidly state that travelling for the better part of the last thirty years has been a pleasure for our business.  We have been thoroughly intrigued by the people we’ve met and who have introduced us to cuisines we had previously only heard or read about.  Once we were back home between adventures and trying to recreate some of the dishes we’d tasted, we would quickly realize in frustration that, as with any key ingredient, the quality of the spices used played a pivotal role in preparing these dishes from cuisines around the world: without the ‘location specific’ spices or the knowhow of the respective food traditions, our task was futile.  ‘Location specific’ is a term coined by the Indian Spice Board to categorize spices grown in a particular location, by a particular person or corporative, and under specific conditions, much like wine or tea: and parameters similar to those used to grade tea or wine also apply to spices.  So, if a product was good enough for the Spice Board, then it was good enough for us. What had started as a source of frustration now spurred us on to develop a network of small producers and friends on whom we came to rely to grow or procure the best spices that their regions had to offer.

It is this same group of friends and local producers and growers from whom we import today. Sold whole to ensure their purity, packaged in metal tins to preserve their character and freshness as long as possible, the spices we proudly offer to you, our customers, meet the one standard of quality that we recognize and demand for ourselves: the highest.