India
Sri Lanka
Nepal
Bhutan
Indonesia
Vietnam
Thailand
China
Iran
Turkiye
Egypt
Morocco
Ethiopia
Tanzania
Madagascar
Guatemala
India
Sri Lanka
Nepal
Bhutan
Indonesia
Vietnam
Thailand
China
Iran
Turkiye
Egypt
Morocco
Ethiopia
Tanzania
Madagascar
Guatemala
Milled the morning your order leaves us
Eight-point pods from Lang Son, dried whole so the anethole stays locked in.
Bought at the gate in Vietnam
Walk the shelf the way our buyers do — by harvest, by origin, by what came off the stone this morning.
Nothing waits on a shelf for months. The mill runs the morning your order leaves us, and the jar is capped while it is still warm.
Our buyers travel every season, weigh against the grower's own scale and pay on the day. Two hundred and fourteen farms, sixteen countries.
The stone runs each morning against that day's orders, and no further.
Two hundred and fourteen growers, paid on the day against their own scale.
Every jar carries the month the lot was lifted, not a generic date.
Filled, nitrogen flushed and sealed within the hour of milling.
Biharat started as a single stall of jute sacks in Khari Baoli, bought from a retiring trader for less than the stock was worth. The shop has moved twice since. The stone at the back of it never has.
We do not keep the ratio secret. Here is exactly what goes into the jar, and the builder will let you move any of it before we mill.
Our buyers sit through the auction with a moisture meter and pay the grower on their own scale.
Nothing is milled on arrival. The lot sits whole in the cool room until an order calls for it.
A slow stone mill keeps the powder under 42 degrees, so the oils stay in the spice.
Showing 12 spices from every origin
Nothing from that country on the shelf this week.
We buy twelve kilos a month for the bakery and every delivery has the harvest month printed on it. No other supplier has ever bothered to tell us that.
Rohan Pillai
Owner, Dough & Cardamom
I opened the garam masala on the counter and the whole kitchen turned around. It smells like something that was ground this week, because it was.
Anita Mehra
Head Chef, Saffron House
The blend builder let me rebuild my grandmother's ratio exactly. I sent it once and now the same jar arrives every month without a phone call.
Farah Qureshi
Home Cook, Hyderabad
09Feb
Six weeks, four states and a notebook full of moisture readings. A diary from the last cardamom run.
28Jan
Amber glass, a cool shelf and one habit most kitchens skip. Shelf life is mostly a storage problem.
15Jan
Scoville numbers only tell you half of it. Colour, skin thickness and oil content tell the rest.
