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Over two years ago, Sana Javeri Kadri, who worked as a marketing associate for Bi-Rite Market in the Bay Area, observed that turmeric had rapidly grown in popularity. Yet no one was questioning, in the same way we do the origin of our eggs or coffee, where the spice really came from. As Javeri Kadri explains on her website: “‘Made in India’ is more likely to signify fertilizer overuse, farmer suicide, and rampant worker abuse than it is colorful piles of freshly ground spices amidst fragrant marketplaces and lush fields of tropical organic produce.” Working with the Indian Institute of Spices Research, she learned more about ethically minded varieties of turmeric, and she launched Diaspora Co. in 2017. She now sells turmeric as fresh and potent as possible (most spices do, in fact, have a shelf life; she’s now also offering green cardamom, too). My order of turmeric, which I recently received, was harvested earlier this year and grown by the Kasareneni family in the state of Andhra Pradesh in southeast India among marigolds, bananas and black rice. I just used it in a dish of Bengali salmon that I like to cook as the weather cools down in the fall, and it was better than any turmeric I have tasted. Starting at $12, diasporaco.com.