- The Intention
- The Ingredients
- The Ritual
- The Diaspora Story
A savory, herbaceous blend rooted in bold flavor and elemental spice, Everything Grill transforms even the simplest ingredients into meals worth savoring. Freshly ground black pepper and garlic form a robust foundation, while fennel lends a gentle sweetness and ajwain a whisper of thyme-like warmth. Sirārakhong Hāthei Chilli from Manipur adds a vibrant kick that awakens the palate without overwhelming it. Dreamed up for the perfect steak but destined for so much more, this blend elevates proteins of every kind - chicken, lamb, pork chops, fish, and tofu alike - and becomes a true companion to vegetables, from earthy mushrooms and potatoes to tender zucchini and asparagus. Add it to panko breadcrumbs for crisp, golden cutlets or simply sprinkle over roasted roots for an everyday touch of magic. With one pinch, flavor becomes nourishment, and nourishment becomes joy.
2.2oz
Black Pepper, Garlic, Fennel, Salt, Sirārakhong Hāthei Chilli, Ajwain
Sprinkle generously over proteins, veggies, or grains before cooking, or fold into panko for crisp, golden cutlets. A pinch before roasting, grilling, or pan-frying is all it takes to transform a simple dish into something crave-worthy.
The original intent of colonial conquest of the Indian subcontinent was a desire for domination of the spice trade. 400ish years later, as a young woman born and raised in postcolonial Mumbai, working at the intersection of food and culture, Sana Javeri Kadri was slowly discovering that not much about that system had changed. Farmers made no money, spices changed hands upwards of 10 times before reaching the consumer, and the final spice on your shelf was usually an old, dusty shadow of what it once was.
So in 2016, Sana booked a one way ticket home to Mumbai and signed herself up for 7 months of highly unpaid market research, 40+ farm visits, endless un-answered phone calls, a squishy motorbike ride through rice paddy, and one life-changing meeting with the good folks at the Indian Institute of Spices Research.
A lot of processing of doubts and fears later, 23 year old Sana founded Diaspora Co. in the fall of 2017 with just one spice - Pragati Turmeric - sourced from an equally young and idealistic farm partner - a now dear friend Mr. Prabhu Kasaraneni. But from their very first day, the big, audacious dream was to grow a radically new, decidedly delicious and truly equitable spice trade, to push a broken system into an equal exchange, and to have a lot of fun doing it.
Today, the Diaspora team sources 30 single-origin spices from 150 farms across India and Sri Lanka. They're proud to pay their farm partners an average of 6x above the commodity price. In a system where fair trade is a mere 15% premium, they pay what they believe to be a living wage - an investment in the kind of leadership and land stewardship that will build climate resilience and more delicious food systems.
The Intention
A savory, herbaceous blend rooted in bold flavor and elemental spice, Everything Grill transforms even the simplest ingredients into meals worth savoring. Freshly ground black pepper and garlic form a robust foundation, while fennel lends a gentle sweetness and ajwain a whisper of thyme-like warmth. Sirārakhong Hāthei Chilli from Manipur adds a vibrant kick that awakens the palate without overwhelming it. Dreamed up for the perfect steak but destined for so much more, this blend elevates proteins of every kind - chicken, lamb, pork chops, fish, and tofu alike - and becomes a true companion to vegetables, from earthy mushrooms and potatoes to tender zucchini and asparagus. Add it to panko breadcrumbs for crisp, golden cutlets or simply sprinkle over roasted roots for an everyday touch of magic. With one pinch, flavor becomes nourishment, and nourishment becomes joy.
2.2oz
The Ingredients
Black Pepper, Garlic, Fennel, Salt, Sirārakhong Hāthei Chilli, Ajwain
The Ritual
Sprinkle generously over proteins, veggies, or grains before cooking, or fold into panko for crisp, golden cutlets. A pinch before roasting, grilling, or pan-frying is all it takes to transform a simple dish into something crave-worthy.
The Diaspora Story
The original intent of colonial conquest of the Indian subcontinent was a desire for domination of the spice trade. 400ish years later, as a young woman born and raised in postcolonial Mumbai, working at the intersection of food and culture, Sana Javeri Kadri was slowly discovering that not much about that system had changed. Farmers made no money, spices changed hands upwards of 10 times before reaching the consumer, and the final spice on your shelf was usually an old, dusty shadow of what it once was.
So in 2016, Sana booked a one way ticket home to Mumbai and signed herself up for 7 months of highly unpaid market research, 40+ farm visits, endless un-answered phone calls, a squishy motorbike ride through rice paddy, and one life-changing meeting with the good folks at the Indian Institute of Spices Research.
A lot of processing of doubts and fears later, 23 year old Sana founded Diaspora Co. in the fall of 2017 with just one spice - Pragati Turmeric - sourced from an equally young and idealistic farm partner - a now dear friend Mr. Prabhu Kasaraneni. But from their very first day, the big, audacious dream was to grow a radically new, decidedly delicious and truly equitable spice trade, to push a broken system into an equal exchange, and to have a lot of fun doing it.
Today, the Diaspora team sources 30 single-origin spices from 150 farms across India and Sri Lanka. They're proud to pay their farm partners an average of 6x above the commodity price. In a system where fair trade is a mere 15% premium, they pay what they believe to be a living wage - an investment in the kind of leadership and land stewardship that will build climate resilience and more delicious food systems.