01 — Jammu & Kashmir
Saffron
Pampore
Harvested by hand at first light, when the flowers are still closed and the three crimson threads inside are at their most fragrant.
INFOTOM / Origin
Every spice has a place
it grows best.
A spice is a crop before it is a product. Where it is grown decides its oil, its colour and its scent far more than anything that happens afterwards — so that is where our work starts.
The sourcing map
8 regions
8 regions,
8 reasons.
The tour moves through every region on its own. Choose a pin or a name to stop on one.
Saffron
Pampore · Jammu & Kashmir
Harvested by hand at first light, when the flowers are still closed and the three crimson threads inside are at their most fragrant.
Cumin
Unjha · Gujarat
The dry, cool winters of north Gujarat give cumin its slim seed and the deep, resinous aroma that survives grinding.
Coriander
Kota — Ramganj Mandi · Rajasthan
Bold, pale green seed from the Hadoti belt — sweet and citrus-led rather than merely bulking, which is what separates it from commodity coriander.
Turmeric
Sangli · Maharashtra
India's historic turmeric market. Hard, dense fingers that polish to a clean gold and grind without caking.
Red Chilli
Guntur · Andhra Pradesh
The reference point for Indian heat. Sannam chilli from the black cotton soil of the Krishna delta, sun-dried on the field floor.
Byadgi Chilli
Byadgi · Karnataka
Wrinkled, deep crimson and gentle. Chosen when a dish needs colour and depth rather than heat.
Black Pepper
Tellicherry — Malabar · Kerala
Berries left on the vine longer to swell, then graded by size. The largest are the ones that carry the perfume.
Green Cardamom
Idukki · Kerala
The Cardamom Hills, under shade trees in monsoon mist. Picked over many rounds, because pods do not ripen together.
The files
One per region
Where each one
comes from.
Each region is chosen for a single spice, and we return to the same growers season after season. A relationship that resets every year is not a relationship.
02 — Gujarat
Cumin
Unjha
The dry, cool winters of north Gujarat give cumin its slim seed and the deep, resinous aroma that survives grinding.
03 — Rajasthan
Coriander
Kota — Ramganj Mandi
Bold, pale green seed from the Hadoti belt — sweet and citrus-led rather than merely bulking, which is what separates it from commodity coriander.
04 — Maharashtra
Turmeric
Sangli
India's historic turmeric market. Hard, dense fingers that polish to a clean gold and grind without caking.
05 — Andhra Pradesh
Red Chilli
Guntur
The reference point for Indian heat. Sannam chilli from the black cotton soil of the Krishna delta, sun-dried on the field floor.
06 — Karnataka
Byadgi Chilli
Byadgi
Wrinkled, deep crimson and gentle. Chosen when a dish needs colour and depth rather than heat.
07 — Kerala
Black Pepper
Tellicherry — Malabar
Berries left on the vine longer to swell, then graded by size. The largest are the ones that carry the perfume.
08 — Kerala
Green Cardamom
Idukki
The Cardamom Hills, under shade trees in monsoon mist. Picked over many rounds, because pods do not ripen together.
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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.