# Diaspora Spice Co.: Spices, Farmers and a New Cookbook

Page: https://stenobird.com/podcast/the-perfect-bite-7237404/diaspora-spice-co-spices-farmers-and-a-new-cookbook
Text version: https://stenobird.com/podcast/the-perfect-bite-7237404/diaspora-spice-co-spices-farmers-and-a-new-cookbook.md
Podcast: [The Perfect Bite](https://stenobird.com/podcast/the-perfect-bite-7237404)
Published: 2026-05-14T12:00:00+00:00
Episode link: https://the-perfect-bite.cohostpodcasting.com/episodes/diaspora-spice-co-spices-farmers-and-a-new-cookbook
Audio file: https://pdcn.co/e/audio-delivery.cohostpodcasting.com/audio/3619c374-2f55-4f02-9bc6-33f11b7b3c6c/episodes/212fc53c-9618-46ac-9b32-f2ba1a4a80a8/episode.mp3
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JSON: https://stenobird.com/v1/public/podcasts/the-perfect-bite-7237404/episodes/diaspora-spice-co-spices-farmers-and-a-new-cookbook
Duration seconds: 3358

## Resource

Some brands set out to sell a product. Diaspora Spice Co. set out to change a supply chain, honor a culture, and bring the most potent, story-rich spices in the world into home kitchens across America. Nine years in, they are doing all three. Sana Javeri Kadri is the CEO and founder of Diaspora Spice Co., a regenerative spice company built on a singular mission: put money, equity, and power into the best spice farms across South Asia and bring wildly delicious, hella potent flavors to your everyday cooking. Asha Loupy is Diaspora Spice Co.'s recipe editor and co-author, the woman behind some of the brand's most beloved and obsessively cooked recipes, including the strawberry cardamom bars that reliably spike website traffic every spring. In this episode, host Sarah Perkins sits down with both Sana and Asha for a conversation that covers the full arc: from a 23-year-old Sana buying a 350-kilogram turmeric harvest with her first ever tax refund and storing it in a co-op basement in Oakland, to selling out in four days and waking up to 700 orders after a New York Magazine gift guide mention, to building a company that now works with 100+ regenerative farm partners across South Asia and pays 3.9x above commodity price. And now, a cookbook that took five years, three months of travel across 10 Indian states and Sri Lanka, 14 languages, and one very memorable pumpkin chutney discovered in a kitchen in Kashmir as the cameras were packing up. Asha's origin story is equally delightful: she cold-walked her resume into Market Hall Foods after college, worked her way to the cheese department because that's where all the cool people were, and eventually slid into Sana's DMs with a photo of perfectly pleated cumin lamb dumplings with a turmeric wrapper that changed both of their liv…

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