Hawaij Masala

Hawaij is a multi-purpose seasoning with origins in Yemen, inspired by Garam Masala imported by Indian traders. It is, however, more savoury and earthy – this blend contains Diaspora’s Jodhana Cumin, Nandini Coriander, Pragati Turmeric, Aranya Black Pepper, Peni Miris Cinnamon, Green Cardamom, Kandyan Cloves and Anamalai Nutmeg, all of which are sourced from growers who prioritise flavour above all.

Chai Masala

This heady spice blend includes heirloom ginger from Meghalaya, oil-rich cloves from Eko Land Produce – a community of organic farmers in Sri Lanka – as well as fennel raised from an indigenous seed collection in Gujurat. Baraka Cardamom, Peni Miris Cinnamon and Aranya Black Pepper also feature. This was Diaspora’s first masala, and makes for a matchless cup of chai.

Baraka Cardamom

Though Cardamom is famously difficult to grow without the use of pesticides, on the Chako family’s “wild food estate”, they have cultivated a wild variety, which is able to thrive on its own. Cardamom originated in the rainforests of the Western Ghats of Kerala, which is also where the estate is located – here, the Chako family attempt to replicate a diverse natural forest, where plants benefit one another mutually. Cardamom is planted pre-monsoon, later harvested, and then dried – it is then graded, with any immature pods removed. The Chako family put the Cardamom’s superior aroma down to the fact that they have, as much as possible, maintained a natural ecosystem.