Diaspora Co.

Featuring their Single-Origin Pragati Turmeric

Diaspora Co was founded in 2017 by Sana Javeri Kadri. She signed herself up for a heck of a lot of (unpaid) research to figure out why spice farmers made so little and why the spices that make it to market at a high premium lost so much of their magic. Her goal at Diaspora Co. is to 1) pay spice farmers fairly and 2) deliver a fresh spice product to consumers. 

She has done this by creating relationships with 40+ farm partners across India and Sri Lanka and by paying those partners an average of 6x above the normal commodity price. Her dedication to a truly equitable spice trade means we get fresh delicious spices AND get to feel good about buying them. 

Check out their recipe below using Pragati Turmeric, featured in our Extra Sauce totes this month.

“Grown by our beloved Kasaraneni family amidst marigolds, bananas, and black rice on their 3rd generation farm. Whilst Mr. Prabhu Kasaraneni’s family has been farming for three generations, he is a self taught organic farmer who began growing heirloom Pragati turmeric in 2015, with assistance from the Indian Institute of Spice Research.”

Asha's Kerala Chicken Stew

Recipe by: Asha Gomez, chef, cookbook author, and restaurateur.

Ingredients

  • 3 tablespoons canola oil

  • 1 medium red onion cut in 1 inch pieces

  • 1 1/2 inch piece of ginger julienned

  • 5 cloves of garlic smashed

  • 2 serrano chillies split in two

  • 2 teaspoon fresh coarsely ground Peppercorns

  • 1 teaspoon kosher salt (salt to taste)

  • 2 teaspoons Pragati Turmeric

  • 1 1/2 pounds of chicken breast cut in 2 inch pieces

  • 3 cups chicken stock

  • 1/2 pound small carrots, scrubbed or peeled, 1 inch pieces

  • 1/2 pound baby red-skinned potatoes, halved, or quartered if large

  • hand full of sugar snap peas

  • 1 1/2 cups coconut milk

Instructions

Heat 3 tablespoons of the oil in a large heavy pot over medium-high heat.

  1. Add onion, ginger, garlic and green chilli, saute till the onion is translucent.

  2. Add turmeric, salt, pepper and stir well.

  3. Add the chicken, potatoes, and cook stirring often.

  4. Add the stock bring to a boil, scraping up any browned bits from the bottom of pot. Reduce heat to medium low, cover, and simmer, stirring occasionally, until the chicken is cooked and the vegetables fork tender.

  5. Add the sugar snap peas and stir in the coconut milk bring it to a quick simmer and remove from heat. Serve immediately.