A commitment to purity.
Food quality should be supported by measurable standards and scientific evidence, not simply marketing claims. Here is exactly what we do.
Two risks you cannot see or smell.
What the crop picked up
Spices are agricultural crops. Pesticide residues, heavy metals and mould toxins can be present without any change in look or aroma. Only laboratory testing can tell you.
What may have been added or lost
Ground spices can be bulked out or coloured, and poorly stored spices lose their aromatic oils. Measured moisture, volatile oil and colour show whether a spice is what it claims to be.
Removing what shouldn't be there, without touching what should.
Purity is not a word on a pack. It is a list of what is taken out, and a commitment to protect what makes the spice worth buying.
What shouldn't be there.
- Dust and soil
- Stones and stalks
- Foreign matter
- Metal fragments
- Broken and light material
- Out-of-grade pieces
What makes the spice worth buying.
- Volatile oils
- Natural colour
- Aroma
- Character of origin
- Whole form, where sold whole
Independent laboratory testing, depending on the product.
Testing goes beyond visual and sensory assessment. Parameters are chosen for the risks and quality markers of each spice.
Pesticide residues
Screening against applicable Maximum Residue Limits (MRLs), including relevant European Union standards.
- Multi-residue screen
- EU MRL reference
Heavy metals
Assessment for contaminants including lead, cadmium, arsenic and mercury.
- Pb
- Cd
- As
- Hg
Mycotoxins
Testing for relevant contaminants, including aflatoxins.
- Aflatoxins
Microbiological safety
Total plate count, yeast and mould, E. coli and Salmonella.
- TPC
- Yeast & mould
- E. coli
- Salmonella
Product integrity
Moisture, volatile oil content, colour, aroma and other product-specific quality parameters.
- Moisture
- Volatile oil
- Colour
- Aroma
Screened at every step, not just at the end.
From the order to your door, every lot follows the same documented route.
Order planning
Runs are planned against orders, not pulled from aged generic stock.
Direct sourcing
Within our estate and partner network, with no broker layer.
Pre-analysis
Raw material is checked before processing begins.
Hand selection
Selected by hand to the grade each product requires.
Cleaning & grading
Sorted and graded to the product specification.
Foreign-matter removal
Stones, stalks, dust and metal fragments are removed.
Batch coding
Each lot is given the batch code that follows it to your kitchen.
Independent testing
Every lot is tested by an independent laboratory.
Sealed packing
Packed in jars and resealable barrier pouches.
Dispatch
Shipped with its batch record, ready to look up.
Batch-level documentation you can check.
Every pack carries a batch code. We are publishing quality records and laboratory reports batch by batch, so you can see the evidence for the pack in your hand.
Is every batch tested?
Yes. Every lot is tested by an independent laboratory before release. The exact parameters depend on the spice: for example, aflatoxins matter most for chilli and nutmeg, curcumin for turmeric and volatile oil for cardamom and pepper.
Which limits do you test against?
Pesticide residues are screened against applicable Maximum Residue Limits (MRLs), including relevant European Union standards, which are often stricter than many other markets.
Who does the testing?
Independent third-party laboratories. The laboratory and report reference for each batch are shown in its Batch Passport record, or available on request.
Can I see the report for the pack I bought?
Yes. Enter the batch code from your pack on the Batch Passport page. If the record is not yet published, request it there and we will email it to you.
Source it. Verify it. Serve it.
Shop the collection for your kitchen, or talk to us about supply for your hotel, restaurant or store.