We source like food scientists, ship like a home cook.

Every spice mix, every salt, every culture is sourced from a named lot. We log farm/supplier, harvest or production date, and lab-test reference for each. If we can't trace it, we don't ship it.

Irradiation kills bacteria — including the LAB we want. Standard "clean" treatments (ethylene oxide, methyl bromide) leave residues. We use cold storage, sealed packaging, and short supply chains instead.

Mustard from Kheda. Carrots from Punjab. Salt from Tuticorin. We import only when no Indian supplier exists at the quality we need (gochugaru from Korea, DVS yogurt cultures from Denmark).

Grown in Kheda district, Gujarat. Whole-pressed and stone-ground in our workshop within 7 days of receipt. Used in achaar, kanji, vegetable spice mixes.

Sourced from Punjab winter harvest (Nov–Feb). Frozen at -18°C within 12 hours of harvest, used as concentrate or whole for kanji kits.

Solar-evaporated from Tuticorin, Tamil Nadu. Iodine kills LAB — we exclude iodised salt entirely. Particle size 0.4–0.8mm for even brine.

Total viable count, presence of pathogens (Salmonella, Listeria, E. coli), water activity. NABL-accredited lab in Ahmedabad, results in 7 working days.

Salt percentage, moisture content, particle size, pH (where applicable). Confirms each batch matches the formulation. Done in-house with calibrated meters.

Two-person blind tasting against our reference batch. Catches anything the instruments miss — off-aromas, oxidation, texture changes. Done at packout, before sealing.