— Field Notes —

Notes from the root.

A quiet journal on origin, harvest and the everyday Indian kitchen. Read slowly. Nothing here is in a hurry.

Green vs Black Cardamom: Two Different Spices Field Note No. 07

Green vs Black Cardamom: Two Different Spices

Green is floral and belongs in desserts. Black is resinous and belongs in slow-cooked food. Not interchangeable.

2 min read → The Village That Discovered a Cardamom Field Note No. 06

The Village That Discovered a Cardamom

One farmer, one plot in West Sikkim, and a cardamom that now carries the name of the village it came from.

2 min read → Ceylon vs Cassia: Your Dalchini Probably Isn't Cinnamon Field Note No. 05

Ceylon vs Cassia: Your Dalchini Probably Isn't Cinnamon

Two different trees. You can tell them apart in three seconds.

2 min read → Lakadong Turmeric vs. Ordinary Turmeric Field Note No. 04

Lakadong Turmeric vs. Ordinary Turmeric

2 min read → How to Store Spices After Opening Field Note No. 03

How to Store Spices After Opening

2 min read → Why Every Spice Has an Address Field Note No. 02

Why Every Spice Has an Address

2 min read → What Does Single-Origin Mean Field Note No. 01

What Does Single-Origin Mean

2 min read →
Begin with the origins
Shop the first origins → Our Roots