Diaspora Trio 02
Diaspora select farms and growers for their commitment to flavour and regenerative growing, and have been doing so since 2017, when they began sourcing spices in India and Sri Lanka. Farmed and foraged in Jodhpur, Gujarat and Manipur respectively, these three spices are packed at their very best to lock in flavour.
Jodhana Cumin comes from the Vishoi family in Jodhpur, and is earthy and smoky – inevitably reflecting the scorchingly high temperatures it is grown in, in the Thar Desert.
Nandini Coriander carries notes of lemon and flowers, and is farmed alongside fruits by the Sakariya family in Shedubhar, Gujarat.
Wild Heimang Sumac is a unique variety foraged by the Ningthi village in the Ukhrul hills of Ningthi, Manipur. It brings the unmistakable aroma of black tea along with the typical lemon smack of sumac.
Allergens
Jodhana Cumin, 45g
100% Whole Cumin Seeds
per 100g
Energy 1569kJ; 375kcal
Fat 22.3g
of which Saturates 1.54g
Carbohydrates 44.2g
of which Sugars 2.25g
Protein 17.9g
Salt <0.42g
Nandini Coriander, 30g
100% Whole Coriander Seeds
per 100g
Energy 1246.8kJ; 298kcal
Fat 17.8g
of which Saturates 0.99g
Carbohydrates 55g
of which Sugars 2.52g
Protein 12.4g
Salt <0.088g
Wild Heimang Sumac, 40g
100% Chinese Sumac Powder
per 100g
Energy 1175.7kJ; 281kcal
Fat 14.4g
of which Saturates 2.6g
Carbohydrates 48.1g
of which Sugars 7g
Protein 13.3g
Salt <0.075g
Use & Storage
Store in a cool, dry place.
Jodhana Cumin
The Vishoi family have been farming cumin for the last five years in the Rajasthani district of Jodhpur, using vermicomposting, natural pest repellent, and fermented fertilisers, to achieve the very best flavour. This cumin is grown alongside groundnuts, wheat and fenugreek, and its woody, smoky flavour is a testament to the extremely hot Thar Desert temperatures it is grown in. It pairs well with Nandini Coriander, providing a deep base for its brighter taste.
Nandini Coriander
From the Sakariya family farm in Shedubhar, Gujarat, comes Nandini Coriander. This is a variety that third generation farmer Dharmesh has developed over a number of years, especially for its nuanced, layered fragrance. When the seeds have grown ample and green, the Coriander is harvested, and then sundried and threshed.
Wild Heimang Sumac
This is Heimang or Chinese Sumac, which is foraged wild in the Ukhrul hills of Ningthi, Manipur. It is sundried and hand-pounded, and brings the fundamental essence of Sumac in its lemony taste, though it also carries some more surprising notes of cranberry and black tea.
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