Ginger Carrot and Date Cake with Date Palm Jaggery Frosting
Date palm jaggery and jammy puréed dates bring a rich, caramel-like sweetness, while our fiery Makhir ginger and fragrant Kandy Heirloom Cinnamon round it out with warmth and aroma.
Makhir Ginger
Fiery, Fiercely Potent, Freshly Harvested
A Rare, Heirloom Variety
Not your ordinary Ginger
Zero Pesticides
Naturally grown ~
Bold flavour, zero chemicals
Fresh Harvests
From farm to your table in
less than 3 months post harvest
Heirloom Varieties
Potent, indigenous varieties that
are bursting with flavour
Bringing You The Finest, Freshest Single-Estate Spices
Welcome to Food of Gods
At Food of Gods, we're building a more nourishing & transparent food system by working directly with small, family-run farms across India, Sri Lanka, Madagascar & Ghana. We source rare, heirloom spices grown using natural, traditional agricultural practices from our farm partners who are multi-generational custodians of their land.
Our spices are 100% pesticide-free, harvested at peak maturity & processed in small batches for exceptional freshness, potency, and flavour. The result is a pantry of spices that are more vibrant, more aromatic, and more functional than conventional alternatives.
"The Cardamom is spectacular"
Dina Begum, Author of 'Made in Bangladesh'
"The cardamom absolutely captured my heart - the pods so fat & green and the seeds inside so plump & fragrant"
Noor Murad, Head of Ottolenghi Test Kitchen
"Oh my goodness, the aroma! It is to die for"
Eleanor Ford, Spice Expert, Multi-award-Winning Author
"The Vanilla is insanely good!"
Aneesh Popat, The Chocolatier
"This is the best Turmeric I have ever had"
Chet Sharma, Chef Patron, Bibi
"Boy! What a hit from the Turmeric & Cardamom OMG!"
Lerato Umah-Shaylor, Author of Africana
"Used the Turmeric everyday and in everything!"
Maunika Gowardhan, Chef & Food Writer
Kandy Heirloom Cinnamon
A Golden Fork Award-Winning Cinnamon
“These are sweetly aromatic, delicately flavoured, perfectly balanced, elegant scrolls of cinnamon. Faultless.”
Recipes From Our Kitchen
Dina Begum's Shondesh
These delectable little sweets are a classic dessert from undivided Bengal. Freshly made cheese is briefly cooked with a few additions until smooth and a little firm. Flavoured with citrusy cardamom and...
Eleanor Ford's Salt and Pepper Shortbread
Don’t keep pepper only for savoury cooking – its fragrant heat is lovely in these wedges of shortbread. I have used grains of paradise too, which have a similar flavour...
