Why we grind on Mondays
Ground spice loses most of its aroma within weeks. Here is how our weekly grind keeps every tin close to the mill.
5 min
Most ground spice on supermarket shelves was milled months, sometimes years, before it reaches your kitchen. By then the volatile oils that carry the aroma have mostly gone.
One day, one mill
Every Monday we grind only what the week’s orders need. The tins are filled the same afternoon and the date goes on the lid with a rubber stamp.
What you can taste
Open a fresh tin of cumin and the smell reaches you before the lid is off. That is the whole point.