Processing Spices

Our approach to processing is built around preserving the natural characteristics of the spice while ensuring consistency across batches.

Low Temperature Grinding

We use low temperature (cold grinding) methods to process our spices.

The grinding is carried out using custom-built machines designed to minimise heat generation during processing. This helps retain the natural oils, aroma, and flavour compounds that are often lost in conventional high-heat grinding.

As a result, the final product maintains better colour, strength, and overall quality.

Controlled Processing

Each batch is processed with attention to raw material characteristics and end use.

This includes:

• Selecting the right input material

• Maintaining consistent grind size

• Avoiding overheating during processing

The focus is on ensuring that the spice performs as expected in its final application.

Processing Locations

Our primary processing unit is located in Chamarajanagar district in Karnataka, close to our farm where we grow and source spices. This allows better control over raw material handling and reduces time between sourcing and processing.

We also operate a unit in Mangalore, located on our family’s ancestral property, where traditional knowledge of spice blending continues to inform our work.

Consistency Across Batches

Processing is aligned to defined parameters so that each batch remains consistent in terms of flavour, aroma, and texture.

This is particularly important for blends and bulk supply, where repeatability is critical for the buyer.