Every batch that reaches your jar has already passed through the hands of someone on our sorting floor here in Nagpur. It is not glamorous work — trays are checked one at a time, under strong light, for size, colour and snap.
We buy in season and in small batches on purpose. It means more frequent runs on the sorting floor, but it also means nothing sits in a warehouse for months before it reaches you. The team knows the difference between a cashew that is merely fine and one that meets our bar, and anything short of that gets set aside.
Sealing happens the same day a batch clears sorting. We use airtight jars specifically because we have seen what a few weeks of loose storage does to flavour, and we would rather control that variable ourselves than leave it to a supply chain we do not oversee.
It is a small team relative to the volume we move, and that is deliberate. Quality checks are hard to scale carelessly, so we have chosen to grow slowly instead.
