Shiitake Mushroom ∙ Olive Oil ∙ Parmesan ∙ Caramelized Onions

This is garlic powder unlike any you've tried before — it literally tastes like garlic bread! Its depth of flavor will have you adding it to soup, stir-fries, eggs, and more. It's truly the new workhorse of your pantry!

High-Minerality · Earth-Filtered · Hand-Pounded · Solar-Powered

We're so proud to be partnering with the Agariya community, a tribe that has been working in the salt district of Gujarat, India for generations, to bring you this solar-powered, earth-filtered, and hand-pounded salt.

This sour, mouth-puckering blend is the star ingredient at roadside chaat stalls across South Asia. It and can be sprinkled on top of cut fruit, used to rim a cocktail glass, added to brighten up a chutney, or stirred into seltzer. Think of it as the green mango Tajín of the Subcontinent!

The ubiquitous garam masala elevates just about any dish with its signature complexity, versatility, and heat. While every family's recipe is different, garam masala makes up the base of thousands of South Asian dishes and is used amply. As one of our team members says, "Just use it like salt!"

This masala makes the most beautifully aromatic biryani! Whether it's classic Hyderabadi, Malabari prawn, or your secret family recipe, we've made a masala that acts as your foundation but is made to be played with and built upon. It's a masala that celebrates the regional diversity of biryani and the act of gathering together.

Our dream blend: rich in cardamom and ginger, sweet with fennel and cinnamon, and spicy with a touch of pepper and cloves.

Whether involving a traditional tandoor (clay oven) or a good old grill, our mouth-watering blend is made to play with smoke and fire.

Recommended as People Magazine's 50 Food Faves of 2022!

Treacle ∙ Lemongrass ∙ Warm Bread ∙ Hachiya Persimmon

An heirloom ginger powder with the floral perfume and buttery molasses flavour of a warm gingerbread cookie, imagine that! 

Marigolds ∙ Orange ∙ Sunshine ∙ Honey

This is what we're best known for - the freshest, most potent turmeric, the new gold standard! So bright, so zesty, and deeply floral, it's turmeric like you've never had before. 

Dandelion ∙ Bay Leaf ∙ Wet Earth ∙ Tree Bark 

This turmeric is perfect for medicinal uses!

Fig ∙ Citrus ∙ Jam ∙ Nutmeg

Pepper Subscription here!

We'd describe our beloved black pepper like a beautiful red wine - it's complex, layered, and deserves to be savored. Sometimes it feels like we've created a swarm of Aranya hoarders and evangelists, which makes sense because it truly makes every meal feel like a special occasion.

Black Licorice ∙ Fennel Fronds ∙ Chamomile ∙ Pine

White pepper has a milder and more floral taste than black pepper, and can be used in noodle soups, salad dressings, or roux for mac n cheese.

Lemony ∙ Floral ∙ Nutty ∙ Fresh Linens

Our cult favorite coriander is lemony, nutty and floral like you've never had before. Crisp like fresh linens, and bursting with zesty aromas. Customers have been known to keep a jar close by for regular inhaling and tasting, I swear it's calming! 

Whiskey ∙ Honey ∙ Orange Blossom ∙ Vetiver

Four years in the making, this is the dreamiest cinnamon verum we could source! 

Tobacco ∙ Menthol ∙ Sweet Potato ∙ Molasses

Our new nutmeg is wildly aromatic with notes of tobacco, menthol, and sweet potato. The nutmeg comes in an outer pod which keeps it super fresh.

Raw Mango ∙ Fennel ∙ Papaya ∙ Lemongrass

Our new mace - the dried outer lacy covering of the nutmeg - is its sweeter, milder counterpart with notes of raw mango, fennel, papaya, and lemongrass. Both add richness and depth to curries, spice blends, and slow cooked meats that is irreplaceable. 

Macadamia ∙ Sumac ∙ Lemon ∙ Tomato

These beautiful heirloom chillies are the pride and joy of Andhra Pradesh's heat-centric cuisine. They're hand pounded with cold pressed sesame oil and rock salt to bring out all their smoky, tomato-ey and fiery flavors. They play nice with everything, so we find ourselves sneaking them into every cuisine! 

Prune ∙ Pineapple ∙ Citrus ∙ Soy Sauce

Most folks know Kashmiri chillies as mild and colourful, an old myth that traders without access to true Kashmiri mirch perpetuated so that they could sell their lesser, milder chillies. Well, this is the real deal! Acidic and savoury with notes of prune, pineapple, citrus, and soy sauce, these pack a real punch!  

Bacon ∙ Chipotle ∙ Whiskey ∙ Oak

Traditionally wood smoked on bamboo mats, these have quickly become our go-to for their umami-laden oak, whiskey, and chipotle notes (talk about smokey!), and their bright heat that plays so well with others! 

Bell Pepper ∙ Porcini Mushrooms ∙ Smoke ∙ Salami

India's famously mild and vibrant chilli that is all umami and funk with notes of bell pepper, porcini mushrooms and dare I say it for the vegetarians amongst us - nicely aged salami! 

Pineapple ∙ Smoke ∙ Maple ∙ Guava

The 7th hottest chilli in the world, but also so much more than that! They're an absolute delight to cook with ft. fruity, fragrant notes of pineapple, maple, and guava. Please be careful when handling, just a quarter chilli is enough to add significant heat to a whole pot of dal! 

Black Licorice ∙ Carrot Tops ∙ Matcha ∙ Morning Mist

This fennel is the freshest, most potent we could find! The seeds are as fragrant and green as if just plucked from the plant.

Pine ∙ Butterscotch ∙ Henna ∙ Allspice

Plump wild clove buds, picked and dried at their peak, with powerful notes of pine, butterscotch, henna & allspice. These new cloves are the best I've ever tried. 

Lemon ∙ Black Tea ∙ Jujube ∙ Cranberry

A different, yet highly delightful variety of sumac with notes of black tea, jujube, and cranberry but with that same tart, lemon zestiness we all know and love. 

Peppermint ∙ Thyme ∙ Anise ∙ Toasted sesame

Every samosa's minty best friend! Ajwain is my grandmother's favorite digestive aid AND a gift to fried foods everywhere. 

Horseradish ∙ Toast ∙ Walnut ∙ Brassica

This black mustard is piquant and sharp - and the plumpest black mustard seeds we've seen! Add it to your tadkas, stir-fries, or salad dressings for an extra kick of flavor.

Maple ∙ Green Chickpea ∙ Kale ∙ Cashew

Fenugreek seeds add a buttery richness and sweetness to dishes when cooked. You can also make a bomb fenugreek ice cream that tastes exactly like maple syrup!

Licorice ∙ Mint ∙ Pine ∙ Pomelo

The wild cardamom we spent over a year sourcing and just can't seem to keep in stock! With a fragrance so heady you can smell it from outside the box (!!!), it's notes of licorice, mint and pine are deeply nostalgic. It's so potent you need half as many pods as you usually would, and it will make the best cup of chai you've ever had. 

Mint ∙ Pine ∙ Cacao ∙ Licorice

Our second green cardamom is India's first USDA certified organic Njallani cardamom that is floral and sweet. It grows beautifully in the wet, misty Kolli Hills of Tamil Nadu. 

Maple · Earth · Toffee · Banana

Jaggery, an unrefined natural sugar made from sugarcane juice, is the OG, precolonial sweetener of South Asia. What started as the lil pick-me-up of so many of our childhoods is now our preferred addition to cups of chai, haldi doodh, and more.

The healing drink of our grandmothers, but made distinctly Diaspora! Use our blend to make the most delicious and well-rounded haldi doodh you've ever tasted.

Earthy ∙ Smoke ∙ Woody ∙ Licorice

Our cumin is smoky, with the aroma of fresh rain (I'm not kidding!). It pairs perfectly with our coriander, balancing out its bright floral notes with the cumin's heady base notes. Grown in the scorching high temps of the Thar Desert, it's the fruit of intense heat and sandy desert soil.