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The person behind Tangry
Meet Maya Jain
I started Tangry with one belief: the masalas you buy should taste exactly like the ones your family grinds at home. No fillers, no shortcuts — just real spice.
Why I Started Tangry
Growing up in Jaipur, the kitchen always smelled of fresh-ground spices — my mother would toast cumin, blend garam masala by hand, and adjust every pinch by instinct. When I moved out and started buying packaged masalas, something was missing. The colour came from artificial dyes. The aroma was flat. The taste was diluted with fillers I couldn't identify.
I spoke to kirana store owners, restaurant chefs, and home cooks. The complaint was the same: "packaged masala doesn't taste like home-ground." So I decided to fix that — starting with a small production unit in Jhotwara, sourcing whole spices directly from farms, and blending in small batches to preserve the natural oils.
The name "Tangry" captures what we aim for — that sharp, authentic tang of real spices that makes every dish come alive. Taste of Home.
The Journey So Far
The Idea
Noticed most packaged masalas contained fillers, artificial colours, and stale ingredients. Decided to make something better.
Production Begins
Set up a small-batch blending unit on Khatipura Road, Jhotwara. Obtained FSSAI license and ISO 22000 certification.
Online Launch
Launched tangryspices.com with direct-to-consumer shipping across India. Listed on Flipkart.
What I Stand For
Zero Fillers
Every packet is 100% pure spice — no starch, no sawdust, no shortcuts.
Certified Quality
FSSAI licensed (12225026001713) and ISO 22000 food safety certified.
Jaipur Roots
Sourced from farms across Rajasthan, Madhya Pradesh, Kerala, and Karnataka. Blended and packed in Jhotwara.
Ready to Taste the Difference?
Try our small-batch masalas — made the way your grandmother would approve.