Hygienic food manufacturing kitchen with stainless steel equipment

Production

Manufacturing Excellence

Standardized processes ensuring consistent product quality and food safety compliance at every stage — from raw spice intake to final packaging.

  1. 01Cleaning
  2. 02Drying
  3. 03Grinding
  4. 04Blending
  5. 05Sieving
  6. 06Packaging

Step by Step

Our production flow

Every batch follows a clear sequence so aroma, purity, and texture stay consistent from mandi to market.

  1. 01ReceiptWeighing & inspection
  2. 02Pre-CleaningRemove foreign matter
  3. 03WashingSurface cleaning
  4. 04DryingMoisture below 10%
  5. 05GrindingCold size reduction
  6. 06Sieving80-100 mesh fine
  7. 07BlendingRecipe-true mixes
  8. 08QC CheckColor, aroma, safety
  9. 09PackagingSealed & labelled
  10. 10DispatchBatch-tracked delivery
Food production and hygienic processing environment
Cold grinding focus Retains essential oils, natural colour, and authentic aroma.

Facility Highlights

  • Modern infrastructure in Ratlam, MP
  • Advanced cold grinding technology
  • FSSAI compliant hygienic environment
  • Capacity scaling to 100% by Year 5
  • Installed capacity: 200 kg/day (60 MT/year)

Quality Sourcing

  • Direct bulk procurement from agricultural mandis
  • Partnerships with dealers in Indore & Ratlam
  • Visual inspection for color, size & purity
  • Moisture testing & aflatoxin screening
  • FIFO inventory & full batch traceability

Quality Standards

  • Moisture content: max 10%
  • Foreign matter: nil — 100% pure
  • Aflatoxin within FSSAI limits
  • Food-grade sealed packaging
  • Shelf life: 12 months from manufacture