Turmeric
हल्दीGround from the dried rhizome of a plant in the ginger family. It gives dals, curries and rice their familiar golden colour and a warm, gently bitter, earthy flavour.
Usually added early, so it can cook gently in the oil.
Our first brand
Big flavour. New beginnings.
An emerging spices brand inspired by the flavours and everyday kitchens of India. Six familiar spices, one simple look.
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01Red Chilli Powder250 g Carton · 500 g Pouch
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02Turmeric Powder250 g Carton · 500 g Pouch
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03Coriander Powder250 g Carton · 500 g Pouch
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04Cumin Seeds250 g Carton · 500 g Pouch
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05Black Pepper250 g Carton · 500 g Pouch
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06Garam Masala250 g Carton · 500 g Pouch
Packaging concepts for illustration. Final products, sizes and labels may differ.Select a spice to read its note.
Spice notes
Six spices, in a few words.
Familiar names from Indian kitchens, and a short note on what each one brings to the pan.
Red Chilli
लाल मिर्चMade from dried, ground red chillies. Varieties differ widely: some are prized mostly for their colour, others for their heat.
Coriander
धनियाThe dried seed of the same plant whose leaves are used fresh. Ground, it is mild and citrusy, and it sits at the base of many spice blends.
Cumin
जीराSmall, ridged seeds with a warm, earthy aroma that deepens when they are toasted or crackled in hot oil, the first step of many a tadka.
Black Pepper
काली मिर्चThe dried berry of a flowering vine native to the Western Ghats. It brings a sharp, pungent heat and is used both whole and freshly ground.
Garam Masala
गरम मसालाA blend rather than a single spice. Its mix, often including cardamom, cinnamon, cloves and pepper, changes from region to region and from one household to the next.
Our next brand
Sweet roots. New harvest.
A fresh fruit brand in the making. The first fruits we plan to bring are familiar favourites, packed in SDO Fruits kraft cartons.
Packaging concepts for illustration. Final products, sizes and labels may differ.Product line-up proposed, not yet confirmed.
Fruit notes
Six fruits, in a few words.
Familiar fruits from Indian homes and markets, and a short note on each one.
Apples
सेबGrown on trees in cooler climates, in hundreds of varieties that run from sweet to tart and from crisp to soft.
Stored cool, a good apple stays crisp for weeks.
Pears
नाशपातीUnlike most fruit, pears ripen best off the tree. They are picked mature but firm, then soften at room temperature over a few days.
Plums
आलूबुखाराSmooth-skinned stone fruit, often dusted with a pale natural bloom that rubs off when handled. Some varieties are dried into prunes.
Peaches
आड़ूSoft, fragrant stone fruit with a fine fuzz on the skin. They bruise easily, which is why they travel in single layers on cushioned trays.
Cherries
चेरीSmall stone fruit picked with the stem on. Cherries do not keep ripening after harvest, so they are picked ripe and kept cold.
Apricots
खुबानीSmall, golden stone fruit with a velvety skin, eaten fresh or dried. Dried, they are the base of khubani ka meetha, a Hyderabadi dessert.
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