Spreadit

dealt with ethically.

And we haven't even begun speaking about our product, the quality controls, the packaging of our products and the packaging for our packaged products. We are constantly finding new ways to dealing with them in an environmentally conscious way.

So we decided, that when we start working on any product, we start at the beginning of the life-cycle of the product. We study it, understand its temperament and work on using the best ways to preserve it. Whether it is jamming, salting, lacto fermenting, canning, heating, pickling, smoking or dehydrating we are constantly experimenting with preservation techniques to churn out some of the best food based products.

experimental zero waste kitchen. The first thing we have tackled is seasonality, that's why we have some of the yummiest, freshest, organically grown in-season fruits and veggies. 2)How and when did you start? Our founder, Vrinda Singh, was originally a lawyer graduated from NSLAR Hyderabad. However, unhappy with her profession, Our founder quit, pursuing menu consulting all over India instead. After, she went far beyond the shores all the way to New York in pursuit of becoming a professional chef, which she did, at Baar Caar restaurant. Now she's back in India ready to imbibe her experiences into making revolutionary artisanal spreads! 3) What is your brand's mission & value proposition? We are fond of the planet and eating yummy things AND we'd like to be able to do that sustainably. So we decided to jam, cure, pickle, preserve everything we could get our hands on. We even got a chef to add the perfect flavor balance to our experiments. And then added some more fun stuff on top of that. A zero-waste, low carbon foot print, sustainable, cool, fun and few more cool marketing clichés later we made some hella yummy food products for you to try!