How should I store spices at home?
Cool, dark, and sealed. Keep jars away from the stove. Transfer a weekly amount; leave the rest closed.
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Are your spices pure — no fillers or colour?
Yes. We never add artificial colour, starch, or fillers. What you smell in the jar is the spice itself.
How fresh is each batch?
We grind in small batches every week and seal immediately. Pack dates are printed on every label.
Do you offer wholesale or private label?
Yes — restaurants, retailers, and private-label blends are welcome. Use the Contact page or email hello@sanjeewanispices.com.
What pack sizes do you sell?
Most products ship in 50g, 100g, 250g, 500g, and 1kg. Availability can vary by blend.
Everyday curry powder vs roasted curry powder
Our everyday blend is bright and balanced for vegetables and dals. The roasted version is darker and nuttier — built for meat…
Why pack size matters more than shelf life claims
Spices fade. We grind weekly and seal in small packs so aroma peaks in your kitchen, not on a warehouse shelf.
Building a garam masala that finishes, not overwhelms
Twelve spices roasted separately, then ground together. A pinch at the end of cooking changes everything — use it as a finisher,…
How we mill turmeric for colour and aroma
Salem fingers are sun-dried, then cold-milled so curcumin and volatile oils survive. We never bleach for colour — the gold you see…
Storing spices: light, air, and heat
Keep jars away from the stove. Heat and light flatten top notes first. Transfer what you use weekly; leave the rest sealed.