Eight everyday Indian spices, sourced at origin by a family that has farmed Kerala's Western Ghats for four generations. Every lot is tested by an independent laboratory for what you can't see or smell.
Eight essential spices across 13 whole and powdered formats, each kept to its own origin and grade. Whole spices come in 50 g and 100 g pouches; ground spices in 50 g jars (turmeric in pouches).
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Crush cardamom and a clove into the pot; add a sliver of cinnamon for warmth.
The whole spices that perfume the rice: star anise, cloves, cardamom and cinnamon.
Freshly crushed Tellicherry pepper is the heart of both.
Cardamom and a grating of fresh nutmeg finish every sweet.
Turmeric and black pepper, warmed into milk before bed.
Most spices tell you almost nothing about where they came from, how old they are or what is in them. Ours tell you all three.
Western Ghats · KeralaFor nearly a century, the Thumpasserry family has worked on the production side of Indian agriculture. Van Rasoi is the next step: bringing that knowledge, and the spices themselves, directly to your kitchen.
Four stages, one continuous record. No anonymous auctions, no blended lots, no guesswork.
Spices from estates and growing regions we know, selected for grade at harvest.
Sourced within our estate and partner network rather than through anonymous auctions and traders.
Residues, heavy metals, mycotoxins, microbiology and quality markers, depending on the spice.
Packed in jars and pouches, each carrying a batch code linked to its quality record.
Spices are usually judged on how they look and smell. We go further, with a documented quality framework and independent laboratory testing for every lot.
Spices chosen at origin from estates and partners we know, graded to the specification for each product.
Cleaning, sorting and grading under controlled conditions, with nothing added to the spice.
Checks at each stage, not only at the end, so problems are caught before they move forward.
Every lot is tested by an independent laboratory against the parameters relevant to that spice.
Each pack carries a batch code linked to its quality record and laboratory report.
Quality should be supported by measurable standards and evidence, not marketing claims. Enter the batch code from your pack to see where it came from and how it was tested.
“Nearly 100 years and four generations of our family's involvement in plantation agriculture have given us a deep appreciation for the quality, knowledge and effort behind every agricultural product. With Van Rasoi, we are taking the next step: bringing that heritage directly to consumers.”
We work with hospitality groups, hotel chains, restaurants, caterers, chefs, food-service distributors and retail partners, in India and abroad.
A fourth-generation plantation family brings together traditional agricultural expertise, science-led quality assurance and a global vision for safer, more transparent food.
Pesticide residues, heavy metals, aflatoxins, microbes and volatile oil: what each line on a spice test report actually tells you.
Why whole spices keep their flavour longer, how to store them, and when it is worth grinding your own.
