Originally reported and written in March 2023, this story has been republished as part of our archival content. 

The legacy of Indian spices is a tale as old as time, their lure bringing many seafarers to the shores of the subcontinent, even before geographical regions had names. From here, the spices have gone onto influence cultures and cuisines the world over. 

It is said that centuries ago, spices were considered as “luxurious” as gold itself, but in today’s world, they are an accessible, low-cost commodity found in every household in India. What hasn’t changed over the years, however, is the importance of spices in our culture, heritage, and culinary landscape. 

To preserve the value, authenticity, flavour and pungency of these precious spices, brothers Akash and Ashish Agarwal have set out to introduce India to a different kind of technology. In 2018, the Raipur brothers launched Zone of Fresh Food, or Zoff, which is the first in India to use Air Classifying Mills and cool grinding to grind their spices. 

Akash explains, “Normally in hammer mills, grinding of spices is executed through two metals. In the case of cool grinding, it is done through the air, wherein air breaks spices into particles and then the grinding process begins. The heat generated is very less in this process.” 

Spices typically begin to lose their pungency and flavour at around 60 degrees Celsius, but most spice companies nowadays use hammer mills, which heat up to temperatures as high as 120 degrees. 

“[Using Air Classifying Mills] ensures that the oil, aroma, and pungency of spices........

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