Masala, ground after you order it.
We keep our spices whole until your order comes in. Then we roast them, grind them, pack them and seal them the same day, with the grind date printed right on the box.
Fresh spice simply tastes better.
Most masala is ground months before anyone buys it. It sits in sacks, in warehouses, on shelves. All that time it is slowly losing the oils that give it its smell and its taste. By the time it reaches your kitchen, a good part of the flavour has already gone.
So we do the obvious thing instead. We grind the spices only when someone orders them. Nothing is made in advance, and nothing sits around waiting.
You should smell it the moment you open the pack.
That fresh-ground masala becomes the normal choice in Indian kitchens, not a special one.
- 01Grind every order fresh and get it moving within 24 to 48 hours.
- 02Buy straight from the growing belts we name on the pack.
- 03Keep every blend free of colour, filler and shortcuts.
- 04Make good masala easy to get, anywhere in India.
We tell you exactly where each spice is grown.
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Byadgi chilliHaveri belt, Karnataka
Gives our blends their deep red colour naturally, and it is more about colour than heat.
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Alleppey turmericKerala
A rich, warm yellow that is high in curcumin. Earthy rather than bitter.
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Malabar pepperKerala hills
Sharp and aromatic. We grind it at a low heat so it keeps its smell.
We buy directly rather than taking whatever the mandi has that week. If we cannot trace a spice back to where it grew, we do not use it.
Five things you will not find in our masala.
- ✕Added colour, in any blend
- ✕Starch, husk or anything else added to make up weight
- ✕Spice that has had its oils taken out before grinding
- ✕Shared grinders, so no chilli turning up in your garam masala
- ✕Anything ground before it has been ordered
We wanted the pack to smell like the grinding room. That was the whole idea.
FOUNDER NAME, Founder. Replace this with two or three warm, simple lines on how Bakewell started, who runs the grinding room today, and the year it all began.
Try one pack. You will smell the difference.
Start with a blend you already cook with often. That is the easiest way to tell.
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