The Spice
Trail

Everything starts in the soil of Assam and its neighbouring states — one of the most biodiverse growing regions on Earth. The Brahmaputra river valley, the Karbi hills, the bamboo forests of Mizoram and Nagaland — each provides unique ingredients that cannot be replicated anywhere else.

Our farmer partners are mostly smallholders — families who have cultivated these lands for generations, using organic methods not because it is trendy, but because that is simply how it has always been done.

Every week our team visits the spice markets of Guwahati — fragrant, labyrinthine lanes where whole spices are sold by the kilo from cloth sacks. Fenugreek. Nigella seeds. Dried turmeric root. Whole red chillies. These are not sourced from supermarket shelves.

The mustard oil — arguably the most important ingredient — is cold-pressed from locally sourced mustard seeds. Its sharp, pungent character is irreplaceable. No other oil makes Assamese pickle taste like Assamese pickle.

Our production kitchen is not a factory. It is a large, airy, traditional-style kitchen in Guwahati where our team of women artisans works in carefully managed small batches — never exceeding what can be prepared well in a single session.

Spices are ground fresh every batch. Oil is tempered at the right temperature to bloom the spices properly. Ingredients are mixed by hand. Each batch is tasted and checked against the original recipe standard before any jar is filled.