INFOTOM / Profile
Three words, in that order. It is a supply chain read backwards from the table — and it is the reason we behave differently from a company that buys spices in a market.
Farmers → Factory → Family
01 — Farmers
Every spice has a place where it grows better than anywhere else. We identify that place, then we go there — to the growers themselves, not to a general market. Selection begins in the field, with an agreement, a name and a season.
02 — Factory
Raw spice arrives at our own controlled facility. Cleaning, sorting, grading, grinding, blending, quality checks and packing all happen in-house, because handing a spice to a third party is where its identity is usually lost.
03 — Family
A spice is only worth this much care because of what happens at the end of it — a kitchen, a pot, a family eating together. We package for that moment, and we keep the route back to the farm readable.
In practice
Not a slogan
Plenty of brands say they source directly. Here is the version of it we can describe without reaching for adjectives.
01
We decide which growing belt a spice should come from, then look for growers there — rather than taking whatever a trader happens to be holding.
02
Agreements are made with named farmers before the crop is in, so the grower knows the lot has a home and we know what is coming.
03
The value of a farmer relationship is entirely in its repetition. One season is a transaction; ten is a partnership.
04
Material is not blended into an anonymous pool on arrival. A lot is tracked through cleaning, milling and packing, so origin on the pack means something.
05
Cleaning, grinding, blending and packing happen in our own facility. The moment that work is outsourced, the chain has a gap in it.
The journey
Soil to table
01
A region is chosen for one spice, on the strength of its climate and its growers.
02
We contract directly with farmers ahead of the season, and return the following year.
03
Lots are selected at the farm and moved without passing through open markets.
04
Destoning, de-dusting and gravity separation strip out everything that is not spice.
05
Grading by size, colour and density. Anything off-grade leaves the line here.
06
Controlled grinding so the aromatic oils are not lost to heat.
07
Where a blend is called for, components are roasted and combined to a fixed recipe.
08
Sealed against light, air and moisture, and marked with its origin.
The farmer is not our supplier. The farmer is the first half of the product.
Talk to us
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.
