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Diaspora Co. Trio 03

Diaspora Co., who are committed to fairly sourcing and trading spices, with an ultimate focus on flavour, work closely with the Chako family in Udumbanchola, Kerala. The family have been tirelessly in their recreation of the biodiverse environment in which this wild variety of Cardamom grows well. That Cardamom forms an important note of the two Masalas which accompany it in this Trio – Chai and Hawaij.

Hawaij Masala is a Yemeni spice blend; this version was created in collaboration with chef and influencer Nadir Nadhi. Layers of Diaspora Co.’s fairly sourced Cumin, Cinnamon, Coriander, Cardamon and more bring earthiness and nuttiness to dishes.

Chai Masala is a well-loved flavour combination, and this sweet and rich blend is the result of four years of sourcing across India and Sri Lanka.

Baraka Cardamom comes from the “wild food estate” of the Chako family in Udumbanchola, Kerala, farmed alongside coffee, flowers and black pepper.

Allergens

Hawaij Masala, 55g
Jodhana Cumin, Nandini Coriander, Pragati Turmeric, Aranya Black Pepper, Peni Miris Cinnamon, Green Cardamom, Kandyan Cloves, Anamalai Nutmeg

per 100g
Energy 1277.3kJ; 305.3kcal
Fat 10.5g
of which Saturates 1.5g
Carbohydrates 58.9g
of which Sugars 2.1g
Protein 12.2g
Salt <0g

Chai Masala, 45g
Baraka Green Cardamom, Makhir Ginger, Hariyali Fennel, Peni Miris Cinnamon, Aranya Black Pepper, Kandyan Cloves

per 100g
Energy 1273.6kJ; 304.4kcal
Fat 6.5g
of which Saturates 1.1g
Carbohydrates 67.9g
of which Sugars 2.6g
Protein 9.9g
Salt <0.095g

Baraka Green Cardamom, 40g
100% Whole Green Cardamom

per 100g
Energy 1301.2kJ; 311kcal
Fat 6.7g
of which Saturates 0.68g
Carbohydrates 68.5g
of which Sugars 3.14g
Protein 10.8g
Salt <0.045g

Use & Storage

Store in a cool, dry place.

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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.

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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.

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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.

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