Since 1978, our family has roasted, ground, and blended spices and teas in the old city of Jaipur — the same stone mortars, the same recipes, passed down and never written down.
See what's in seasonEvery morning before the shutters open, we roast cumin and coriander over a low flame, the way my grandmother taught my mother. Nothing here is pre-ground months ago in a factory. What you buy today was pounded yesterday.
A spice loses its soul the day it's ground. We just try to sell it before that day comes.
— Meera Rangrez, shop founderBlack tea, whole cardamom, ginger, a whisper of black pepper.
The everyday curry base, roasted fresh each week.
Tulsi, cinnamon, clove and dried ginger for cold mornings.
We're tucked behind the spice market, three doors past the old well. Ask any shopkeeper for Rangrez — they'll point the way.