Bor'or Tenga (Tomato Medley Sour Curry with Red Lentil & Turmeric Fritters)
A typical summer recipe from Assam, India, Bor’or Tenga is a wholesome and tangy dish where Bor means lentil fritters and Tenga refers to the sour taste. Soft & fluffy...
Award Winning Spices
Zero Pesticides
Regeneratively grown ~
Bold flavour, zero chemicals
Freshly Harvested
From farm to your table in
less than 3 months post harvest
Heirloom Varieties
Potent, indigenous varieties that
are out of the world
Bringing You The Finest, Freshest Single-Estate Spices
WELCOME TO FOOD OF GODS
We’re building a healthier & nutritious food system by working with small family-run farms across Madagascar, Ghana, Sri Lanka & India. Our multi-generational farm partners are champions of regenerative, traditional agricultural practices🌱 & biodiversity conservation🌳. Together we’re bringing transparency in produce, producer & provenance! Our 100% pesticide-free spices are beyond comparable & downright magical! Say NO to poison filled & stale spices
"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
Muziris Black Pepper
A Gamechanger Whether Cooking Or Dressing Salads
A Gift To Keep & To Cook With
RECIPES FROM OUR KITCHEN
Duck Egg Curry Ft Kandy Cinnamon, Muziris Black Pepper & Chola Cardamom
Creamy, rich & best of the season duck eggs are cooked in a caramelised onion & potato spiced curry. An heirloom recipe that graces our dinner table in Assam around...
Sautéed Chayote & Pink Fir Potatoes with Lakadong Turmeric, Cumin & Crispy Loire Ginger
Chayote season in Meghalaya was my favourite time of the year, apart from the juiciest Khasi mandarins that would turn deep orange during the winter months. Mom would forage tender...