Twenty years of sprinkling.

This company started with a simple irritation: the oregano available in Indian shops in 2006 smelled like paper. The herbs trade was an import afterthought, priced like a luxury and treated like cargo. We thought the Indian kitchen deserved better, so we went and bought better.

Twenty years later, the buying trips are the same. Mediterranean herbs come from the terraces we have worked with for two decades. Indian spices come direct from the mandis, not through three middlemen. Everything is ground or blended in small batches close to dispatch, because volatile oils do not wait around.

The tagline on every bottle reads sprinkling, taste, health, happiness. It is not marketing. It is the order of operations: you sprinkle, it tastes better, it is real food, everyone at the table is happier. That is the whole business model.

We are an Indian house. That is why the rack has a Jain pizza seasoning with no onion or garlic, a pani puri box that takes the street corner home, and saunth for your chai. We tune world flavours for the way India actually cooks.