Spice Guides
Understanding black pepper grades — and why they matter
Not all peppercorns are equal. Bulk density, origin and harvest timing decide whether your pepper bites or merely dusts.
28 July 2026 · 6 min read
The Vandu Blog
All articles
Guides, sourcing notes and kitchen technique from the people who buy and pack our spices.
6 articles
Kitchen Craft
How to store spices so they still taste like spices
Heat, light and air are the three thieves. A few small changes in your kitchen keep aroma locked in for months.
14 July 2026 · 5 min read
Wellness
The daily handful: choosing dry fruits worth eating
Almonds, cashews and pistachios are graded far more strictly than most shoppers realise. Here is what to look for.
30 June 2026 · 4 min read
Sourcing
Inside a spice mandi at 5 a.m.
Buying well begins long before the invoice. A morning at the auction floor with our sourcing team.
11 June 2026 · 7 min read
Kitchen Craft
Building your first masala dabba
Seven spices will carry ninety per cent of everyday Indian cooking. Start here before you go deeper.
22 May 2026 · 5 min read
Sourcing
Why we pack in small batches
Bulk packing is cheaper. It is also the reason most supermarket spices smell like cardboard.
2 May 2026 · 4 min read
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