Every spice has a place.
And that place changes everything.
At Farmayan, we don't source spices from just anywhere. We go to the places where they grow — where the soil, the climate and generations of experience come together to shape the spice.
Because a spice is not simply a spice. Where it grows matters. What we select matters. And where it comes from should never be a secret.
Where chilli is
part of everyday life.
Guntur has been associated with chilli cultivation and trade for generations. Here, chilli is not simply another crop — it is part of the region's agricultural landscape and its markets.
That's where we wanted our chillies to begin.
We source the 341 variety from Guntur, looking for the characteristics that make this variety distinctive — its colour, aroma and heat.
Where our golden spice
begins.
Turmeric has been part of Indian kitchens for centuries. But before it becomes the familiar powder in your spice box, it begins somewhere — in the fields of a particular region.
For Farmayan, that place is Sangli, Maharashtra, a region with a long association with turmeric cultivation and trade.
But the region is only the beginning. We select turmeric that typically tests at 2.5–3%+ curcumin.
So when we talk about our turmeric, we can tell you two things: where it comes from, and what we found when we tested it.
Some spices announce themselves
before you taste them.
Put cumin into hot oil. Listen to the crackle. Wait for the aroma. You know it immediately.
Our cumin begins in Unjha, Gujarat, a region closely associated with cumin cultivation and trade.
But we don't stop at the location. We source Bold Quality Jeera — among the highest grades of raw materials commonly traded in the Indian spice market.
The seeds are selected for their size, appearance and characteristic aroma.
An everyday spice.
A less ordinary beginning.
Coriander is probably one of the most familiar ingredients in an Indian kitchen.
We use it without thinking — in curries, in chutneys, in tadkas, over the top of a finished dish.
Our coriander comes from Kota, Rajasthan, an important coriander-growing region. We source Double Parrot Quality coriander seeds — among the highest grades of raw materials commonly traded in the Indian spice market.
We look for well-developed, bold seeds before they ever reach our processing stage.
It starts
with the place.
Guntur. Sangli. Unjha. Kota.
Different places. Different crops. Different characteristics.
But one way of looking at spices: start with the place, then look closely at what grows there.