Vedik Spices makes pure, lab-tested masalas from natural ingredients, with no artificial flavours and no added colours. Made under one roof in Jodhpur, trusted by families since 1983.
Our story began in 1983, when Mr. Mohanchand Phophaliya, passionate about original spices and wellness, set out to create authentic spices with a fine-quality blend and rich aroma.
Today Vedik is ISO 22000 certified and FSSAI licensed. The entire process, from natural ingredients to the final box, happens under one roof in Jodhpur.
Read our full storyEach box is 100 gm of mixed masala powder. Add to cart and order straight on WhatsApp.
The all-rounder blend for paneer, mixed vegetables and everyday gravies.
Tangy, zesty and a little cheeky. For fruit, chaat and everything crispy.
A warm, fragrant finishing masala for vegetables, dal and pulao.
No onion garlic
A hearty South Indian blend for sambhar, made without onion and garlic.
Only natural ingredients go into our masalas, including organic oils, all produced within our own factory.
We strictly say NO to artificial flavours and NO to added colours that harm health and nature.
ISO 22000 certified, aligned with food safety management standards, and licensed by FSSAI.
Pure, premium-quality and lab-tested, so every box tastes the way the last one did.
From fruit chaat to hearty sambhar. Tap a dish to meet the masala behind it.
A home-style process carried out without chemicals, with the entire production under one roof.
Carefully chosen natural ingredients, and nothing artificial added.
A traditional method, with no chemicals, that keeps aroma and taste intact.
Lab testing and food-safety standards keep quality consistent from batch to batch.
From start to finish in our own factory, so purity and quality stay in our hands.
Small guides, kitchen habits and stories about the spices we love.
Kitchen tipsSame spice, same brand, and yet one jar is loud and the other is shy. Here's what's usually going on.
Read the storyKnow your spiceYou don't need a lab. You need a spoon of hot oil and about ten seconds.
Read the story
CookingBurnt mustard seeds, raw hing, bitter chilli — most tadka mistakes are just a matter of order.
Read the storyTalk to us. A short, friendly call is all it takes. We'll help you pick the right masalas for how you actually cook. No cost, no pressure.
Book a free consultation
