IndexSix spices, this season
Entered by hand
Mattancherry, Kochi
Entry 01Whole Spices
Red gold, weighed by the thread
Mongra-grade saffron from this autumn's Pampore harvest. Ten threads will scent a pot of rice.
Heat1/5 · Gentle
₹495
- 01Ground weeklyin small lots, dated on the tin
- 02Single originone district per spice
- 03No fillersno colour, flour or salt
- 04Sealed tinsairtight and refillable
Folio 01The spice wheel
Turn the wheel,find the flavour
Six families of flavour. Drag the wheel or tap a segment and the shelf below changes with it.
Now showingwarm11 entries
Drag the wheel, or tap a flavour
Cinnamon, clove, cumin: the spices that round a dish out.
- 01
Ledger Garam MasalaBlended in Kochi, Kerala₹175 - 02
Roasted Cumin, GroundUnjha, Gujarat₹160 - 03Sirsi Cinnamon BarkSirsi, Karnataka₹145
- 04
Golden Milk MasalaJaintia Hills, Meghalaya (turmeric)₹260
Folio 02The origin map
Every tin hasan address
We buy from one district per spice and say which. Tap a pin to see what comes from there.
Stylised outline, not to scale. Routes show where each lot travels from.
Folio 03Masala blends
The recipe ison the tin
Each blend is listed by weight, to the percent. Hover a bar to read the ingredient.
All masala blends→Recipe 01
Ledger Garam Masala
Our garam masala is a finishing spice: half a teaspoon in the last two minutes, not a tablespoon at the start.
- Coriander28%
- Cumin20%
- Black pepper14%
- Cinnamon12%
- Green cardamom10%
- Clove7%
- Star anise5%
- Nutmeg4%
₹175Open recipe→
Recipe 02
Golden Milk Masala
Haldi doodh without the measuring: Lakadong turmeric, dry ginger, black pepper and cinnamon in the proportions that taste right.
- Lakadong turmeric52%
- Dry ginger20%
- Cinnamon12%
- Black pepper8%
- Green cardamom8%
₹260Open recipe→
Recipe 03
Malabar Biryani Masala
A Malabar-style biryani masala: fragrant and gentle, built on fennel, cardamom and mace instead of chilli.
- Fennel26%
- Coriander20%
- Green cardamom14%
- Cinnamon12%
- Mace10%
- Black pepper8%
- Clove6%
- Star anise4%
₹160Open recipe→
Folio 04Grind to order
From drawer to doorin four entries
Whole spices keep for years. Ground ones do not. So nothing is ground until someone asks for it.
- 01Day 0
You place the order
Choose the weight and the form: whole, cracked, flaked or ground. Your order joins that week's ledger with a batch number.
- 02Day 1
We weigh from the drawer
Whole spices are kept in closed drawers, away from light. Each order is weighed out by hand and checked against the entry.
- 03Day 1 to 2
Roasted and ground that week
Anything ordered ground is milled in small lots on a slow stone mill, which keeps the spice cool and the oils where they belong.
- 04Within 48 hours
Sealed, dated and sent
Tins are sealed with the grind date and batch number on the label, then dispatched from Kochi within 48 hours of your order.
Folio 05The tea corner
Leaf, water,and a timer
Good tea is mostly patience. Pick a tea and start the clock when the water goes in.
All teas→3:003 min steep
- Water
- 90°C
- Leaf
- 2 g per cup
- Origin
- Coonoor, Nilgiris, Tamil Nadu
orange blossom · malt · clean finish
Folio 06Gift box builder
Fill a box,tin by tin
Choose four or six tins and watch them slot in. One tap adds the whole box to your bag.
0 of 4 tins₹0
Each tin is added to your bag at its smallest weight. Gift wrap can be noted at checkout.Folio 07From the order book
What cooks wrote back
Entry 01
The garam masala smells like my grandmother's kitchen. I use half of what I used to and the dal tastes fuller.
Entry 02
Ordered the pepper cracked on a Monday and the tin said it was ground on Tuesday. You can tell the moment you open it.
Entry 03
Proper saffron, deep red with no yellow bits. Ten threads coloured a whole pot of kheer.
Entry 04
Sent the nine-drawer box to my sister for her new flat. She called to ask what mace was, then called again to say thank you.
Entry 05
The kahwa is gentle and fragrant, not perfumed. I only wish the 100 g tin came back in stock faster.
Folio 08The journal
Recipes from themargin
RecipeSep 22, 2026Kesar pulao, the patient waySaffron gives up its colour slowly. Fifteen minutes in warm milk makes the difference between yellow rice and a saffron pulao.Read · 4 min →
TechniqueSep 8, 2026Garam masala goes in lastIt is a finishing spice, not a base. Add it in the final two minutes and you will need half as much.Read · 3 min →
TeaAug 27, 2026Brewing hill tea without the bitternessCooler water, a timer and a little restraint. How to get a sweet, bright cup from Nilgiri leaf and from kahwa.Read · 3 min →Folio 09Questions
Before you order
Grinding, packing, delivery and storage. For anything else, the spice room replies within one working day.
Whole spices keep their flavour for years; ground spices lose it in months. So we store everything whole and grind once a week in small lots. If you choose a ground, cracked or flaked form, it is milled in the week your order ships and the grind date is printed on the tin.
The contents and the price are the same. A tin is airtight, stackable and reusable. A refill pouch is a resealable paper-lined pouch meant for topping up a tin you already own; it uses less packaging and travels lighter.
Orders are dispatched from Kochi within 48 hours, Monday to Saturday, and usually arrive in 3 to 7 working days anywhere in India. Delivery is free on orders over ₹1,499. Smaller orders carry a flat delivery charge, shown at checkout before you pay.
For safety we cannot take back opened food. Unopened, sealed items can be returned within 7 days of delivery. If anything arrives damaged, stale or different from what you ordered, write to us within 48 hours with a photo and we will replace it or refund you in full.
No. Single spices contain only that spice. Blends list every ingredient by weight on the tin and on the product page. Nothing we sell contains added colour, flour, salt, anti-caking agents or preservatives.
Airtight, cool, dry and away from the stove and sunlight. Whole spices are at their best for 18 to 24 months, ground spices and blends for about 9 months from the grind date. Each product page lists its own shelf life.