Stories from origin.
Field notes, guides and the thinking behind how we source — for people who care where their food comes from.
Geographical Indication: The New Standard for Premium Spice Sourcing
Discover how the formalisation of GI-tagged exports is transforming transparency, quality control, and authenticity in the global Indian spice trade.
EU Import Regulations: Navigating Compliance for Indian Spices
Recent updates to EU food safety protocols require a nuanced approach to spice sourcing. Understand how shifting border controls impact quality, identity, and the supply chain for premium imports.
FSSAI Mandatory Testing Protocols for Indian Spice Imports
New regulatory mandates for Indian spice imports improve technical consistency and supply chain transparency for global food buyers and distributors.
Navigating Asian Spice Supply Chain Risks in 2026
Heightened EU regulatory friction is transforming spice procurement from a simple transaction into a complex, risk-managed necessity.
Country of Harvest Labeling: Understanding Global Spice Standards
New international regulatory mandates are transforming the global spice trade, prioritising precise country of harvest documentation over ambiguous processing origins.
New York Spice Lead Limits: A New Era for Heavy Metal Compliance
New York’s new lead threshold for spices signals a shift toward stricter, state-led food safety enforcement. Here is how premium brands must adapt to these tightening requirements.
What makes Lakadong turmeric different
Not all turmeric is equal. The Lakadong variety from Meghalaya carries roughly twice the curcumin of common turmeric — here's why that matters.
ETO-free: how our spices clear EU & US borders
Ethylene oxide is the single biggest reason Indian spices get rejected at the border. Here's what it is, and how we avoid it.
Single-origin vs blended: why origin matters
Most spice on the market is blended from many sources and graded down to a price. Single-origin is a different proposition entirely.
A short guide to Indian millets
Bajra, jowar, ragi — the 'ancient grains' the West is rediscovering have been staples in India for millennia. A quick primer.