Get 'In Search of the Perfect Peach' now, our Founder Franco Fubini’s debut book

Product image

Diaspora Co. Trio 02

Diaspora Co. 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.

Image Carousel media

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.

Image Carousel media

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.

Image Carousel media

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.

We exist to fix the food system.

People are more cut off from the origins of their food than ever. This makes flavour, nutrition and farming practices that protect the planet, almost impossible to find.

By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.

Now is the time for action. Join the food system revolution.

Footer icon

Go beyond four seasons

Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavour at every stage.

WHAT’S IN SEASON?

location pin icon

Know where your food comes from

We know the name of the people behind everything we source. Recognise their growing artistry to find out exactly where your food comes from (and why that matters).

MEET THE GROWERS

flower type shape vector image

Make your diet diverse

Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavours.

PEAK SEASON BOX