01
Soil
A region is chosen for one spice, on the strength of its climate and its growers.
INFOTOM / Craft & Factory
The factory is where
a spice is kept or lost.
Sourcing well is only half of it. What happens between the sack arriving and the pack being sealed decides whether the spice on the shelf still tastes like the spice in the field.
Under one roof
Our own
facility.
Every stage after the farm happens in a facility we control and staff ourselves. It is a deliberate choice and an expensive one: job-working the grinding out to whoever has capacity this week is cheaper, and it is exactly how a lot loses its identity.
Material is received against its lot, cleaned, graded, milled to specification, blended where a recipe calls for it, checked, and packed. The same people see a lot at the start and at the end.
The process
Eight stages
Soil, and then
everything after.
02
Agreement
We contract directly with farmers ahead of the season, and return the following year.
03
Harvest
Lots are selected at the farm and moved without passing through open markets.
04
Cleaning
Destoning, de-dusting and gravity separation strip out everything that is not spice.
05
Sorting
Grading by size, colour and density. Anything off-grade leaves the line here.
06
Milling
Controlled grinding so the aromatic oils are not lost to heat.
07
Blending
Where a blend is called for, components are roasted and combined to a fixed recipe.
08
Packing
Sealed against light, air and moisture, and marked with its origin.
How we work
The details
The small decisions
that show up in the pot.
01
Clean before anything else
Destoning, de-dusting and gravity separation happen first. Grinding stones and stalks into a powder only hides them.
02
Grade honestly
Size, colour and density decide the grade. Off-grade material leaves the line rather than being quietly averaged into the batch.
03
Mill for aroma, not for speed
Grinding makes heat, and heat drives off the volatile oils that carry the smell. The mill is set to protect them.
04
Roast components separately
In a blend, each spice reaches its own point at its own time. Roasting them together means most of them are wrong.
05
Check at three points
Incoming material, in-process, and finished pack. A single check at the end tells you far too late.
06
Seal quickly
Ground spice starts losing aroma the moment it is milled, so the gap between mill and seal is kept short.
07
Say where it came from
The region is printed on the pack. It is only worth sourcing this way if the buyer can see it.
Anyone can buy a good spice. Keeping it good is the work.
Talk to us
Bring INFOTOM
to your shelf.
Retail, distribution, e-commerce, quick commerce, HORECA, private label, ingredient supply, export or import — tell us what you need and who you serve, and we will come back with the right specification and pack.