Every batch is washed and sun-dried before grinding — a step most mass-market brands skip. That means no chemicals, no additives and no preservatives, and a colour and aroma that come from the spice itself rather than from anything added afterwards.

Yes — whole spices and nothing else. We buy raw material direct from growers, clean and sun-dry it, then grind and blend in small batches. What's on the label is what's in the jar.

None at all. No synthetic colours, no anti-caking agents, no preservatives. The deep red of our chilli powder and the warmth of our masalas come from the spices, so shade can vary a little between harvests — that's a sign it's real, not a fault.

Keep the pack in a cool, dry place away from direct sunlight, and seal it tightly after every use. Use a dry spoon — moisture is the quickest way to dull the aroma. Avoid storing above the stove, where heat and steam shorten freshness.

Unopened packs stay at their best for 12 months from the date of packing, printed on every jar. Once opened, use within about six months for the fullest aroma — it stays safe beyond that, but ground spice gradually loses its punch.

Yes. Alongside single spices like chilli powder, we make complete blends — Fish Masala, Pav Bhaji Masala and Chicken Biriyani Masala among them. Each is balanced so you can cook the dish without building the spice mix from scratch.

Every batch goes through a washing and drying stage before grinding, and packing is done in a controlled, food-safe environment with minimal handling. It's the reason "India's most hygienic spices" sits on the front of the pack.

Absolutely — they're built for the weekday kitchen as much as the festive one. Start with a teaspoon per serving and adjust to taste; because there are no fillers, you'll usually need less than you're used to.