100% Quality
Carefully selected ingredients, lot-tested for purity before they ever reach a jar.
The Taste of Tradition
Two generations, one grinding room, and a stubborn refusal to add anything that did not grow.
- Family founded, 2011
- FSSAI certified
- 12 sourcing regions
Our Story
It Started With
One Stone Mill
At Sanjeewani Spices, we believe great food starts with great spices.
In 2011 our father bought a single stone mill and started grinding turmeric for the families on his street. Two decades later we still grind on the same street, for rather more kitchens.
Our spices are carefully selected, processed, and packed to preserve their natural aroma, colour, and flavour. Three generations on, we still grind in small batches and still refuse anything artificial — no colour, no filler, no shortcuts.
Managing Director - Mr. Sanjeeva Kumar
Our products - Chilli powder, Masala powder, Turmeric, Piece chilli (Chilli pieces), Pepper powder, Roasted curry powder, Curry masala, Gram flour, Biscuit powder, Mustard, Coriander, Cumin powder, Poppy seeds, Fenugreek, Cumin, Fennel seeds, Pepper.
Branches - Pettah Shop 2
- 2011 Family founded
- Small batch Ground weekly
- FSSAI Certified facility
grinding spice
How We Work
Four Steps, No Shortcuts
Every jar takes the same route from field to kitchen.
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Sourced whole
We buy whole seed and root, never pre-ground — single-origin lots from Kerala, Guntur and Rajasthan.
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Cleaned by hand
Sorted, destoned and hand-cleaned. Anything that would not go into our own kitchen does not go into yours.
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Cold ground
Low-temperature milling keeps the volatile oils intact — the oils that carry every bit of the aroma.
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Sealed fresh
Nitrogen-flushed and sealed within hours of milling, so the jar you open smells like the grinding room.
Why Sanjeewani
Built On Four Promises
Freshly Ground
Maximum flavour and aroma — milled in small batches, never stockpiled.
Hygienically Packed
Packed with care and cleanliness in a food-grade, touch-free facility.
Authentic Taste
Traditional flavour for modern kitchens, from recipes four decades old.
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Orders delivered
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Spices & blends
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Sourcing regions
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Grind to dispatch
Milestones
Fifteen Years In Short
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2011
One mill, one street
Grandfather Sanjeewani starts grinding turmeric for the neighbourhood in Kolkata.
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1994
The blends arrive
The family curry powder and garam masala are written down properly for the first time.
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2009
A proper facility
We move into an FSSAI-certified, food-grade grinding and packing unit.
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2026
Straight to your kitchen
Sanjeewani goes direct — same jars, same grind, now shipped across India.