India, known as the home of spices, boast a long history of trading with the ancient civilisations of Rome and China. Today, Indian spices are the most sought-after globally, given their exquisite aroma, texture, taste and medicinal value. A dash of spices can instantly accentuate the taste and flavour of any delicacy. India has the largest domestic market for spices in the world.
It is just to say that spices are an integral part of Indian cooking. However, the rate at which the adulteration of spices in the country has risen gives rise to serious health concerns. The use of colours, chemicals, pesticides, and additives is becoming an acceptable but dangerous practice in India, often done for monetary gain without realising its long term and disastrous impact on the health and future of the country, both economically and ecologically.
With the motive to address concerns around adulteration of spices, Fairer Foods, a young venture based out of Chandigarh, is bringing consumers freshly-harvested spices that are free of all additives.
Meher Kairon, the brains behind Fairer Foods, carries a Law degree from Cambridge University, launched her one-of-a-kind venture in December 2020.
Meher completed her undergraduate degree at the University of Chicago. She then went on to do her law degree at Cambridge University, following which she worked as a corporate lawyer in London for two years.
In 2019, after having spent nearly a decade abroad, she decided it was time to come back.
When the pandemic hit in March 2020, like many others she too started spending more time at home translated to longer hours in the kitchen.
While Sharing her entrepreneurial journey, Meher told, “In the kitchen, we were using fresh spices like black pepper, cinnamon, turmeric and cloves that my parents had brought directly from spice farms in Kerala. Once these spices ran out, we reverted to packets from the nearby supermarket. I immediately noticed a difference between the spices my parents brought with them from the farms, and the ones from the supermarket. The difference in flavour and quality got me curious about the ingredients we use, where they come from, and I started reading up on the spice industry. The more I researched, read articles and spoke to people in the industry, I realised that the product was compromised because the process was inequitable and inefficient. The spices are often stale and adulterated, and the farmers who grow them are not paid a fair price.”
Fairer Foods sources their spices from all over the country. Whether it’s Lakadong Turmeric from a farmer in Meghalaya or Malabar Black Pepper from a farmer co-operative in Idukki, Kerala, Fairer Foods receives a myriad of spice varieties at their headquarters in Chandigarh.
Upon arrival, Meher inspects the shipment sent and sends a couple of samples for random laboratory testing. These spices are grounded at a certified facility under close supervision, packed into glass jars or pouches, labelled and then shipped out through multiple delivery partners.
“On our spice jars, for example, we state very clearly, which region in a given state this particular spice has come from. We are hyper focussed on sourcing,” explains Meher.
More than 1500 orders per month, and those figures have only risen month-on-month. Meher is able to climb the ladder of success with her firm dedication and perseverance. She is truly an inspiration for anyone who dares to transform their dreams into reality.
For budding entrepreneurs, Meher said, “People are now turning to organic and natural spices. If you also want to start the business of homemade spices, then first you have to study about different spices. Which spices are in demand, which brands are already available in the market, what is their cost, what will you innovate? With all these questions you have to make a master plan. Only then will you be able to do better. You can start by buying a grinder machine for less than 20 thousand Indian rupees. When the work is settled, you can expand the range.”
