It’s been 10 years since Javeri Kadri, founder of Oakland-based spice company Diaspora Co., first immigrated to the United States. And for 10 years now, she’s been lugging back this precious cargo
Sana Javeri Kadri brings back suitcase full of golden-brown bricks of jaggery whenever she visits home in India. It’s been 10 years since Javeri Kadri, founder of Oakland-based spice company Diaspora Co., first immigrated to the United States. And for 10 years now, she’s been lugging back this precious cargo.
What Javeri Kadri hadn’t thought to do until very recently, however, is to sell jaggery. This, despite the fact that her entire business is built around sourcing single-origin spices from small farms in India. It was just too troublesome, Javeri Kadri explains — there were too many regulations designed to protect the domestic sugar industry.
But a recent test batch that Diaspora Co. sold as part of its chai kit was so wildly popular that Javeri Kadri decided to give it a go. In an announcement that thrilled Indian home cooks, Michelin-pedigreed chefs and hardcore chai enthusiasts alike, Diaspora Co. is now selling jaggery online to customers anywhere in the US (and beyond).
Jaggery, at its core, is sugarcane juice that’s boiled down and caramelized until it’s one step away from becoming sugar, Javeri Kadri explains. “It’s like sugar’s unrefined, much more nutritionally dense cousin,” she says. “I’ve been referring to it jokingly as the ‘OG, pre-colonial sweetener.’”
After noticing a void of flavorful spices that captured the depth of flavor the founder was used to growing up in India, she decided to start her own brand that would elevate top-notch spices made by local farmers in India, Malaysia and other South Asian countries and make them accessible worldwide
After jaggery, Diaspora Co., has just released a six pack of Masala spices for Diwali, and it’s a must-have for all cooks. The set covers the basics of South Asian cooking, bringing them to the modern age with incredible depth of flavour and Diaspora’s signature brightly-coloured packaging.
After noticing a void of flavorful spices that captured the depth of flavor the founder was used to growing up in India, she decided to start her own brand that would elevate top-notch spices made by local farmers in India, Malaysia and other South Asian countries and make them accessible worldwide. They focus on regenerative farms that also more accurately represent the flavors as they’re meant to taste. Their collection of spices is extensive, but this pack focuses on masala spice blends.
There’s Chai Masala — Chai, but real chai, not the fake stuff we’re used to here in the U.S. It’s a beautiful blend of cardamom and ginger with a kick of spice at the end from pepper and cloves.
Haldi Doodh — This is a healing drink from India made even more delish and smooth with their high-quality ingredients.
Tandoori Masala — This spice blend is perfect for coating on chicken or beef before smoking, grilling or baking. It’s made to react with heat to create mouth-watering flavors, and is perfect in a marinade or sprinkled on top.
Chaat Masala — This is another spice blend with a sourness to it, great for adding to the rim of a cocktail glass or a chutney. It’s used in chaat stalls all over South Asia, and is perfect for brightening up any food.
Garam Masala — Another popular Indian blend, this complex yet versatile mix of spices can add heat to just about anything.
Biryani Masala — Lastly, this aromatic star goes with a whole host of proteins and is a perfect foundation to work with when building flavour.
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