Bold, peppery ajwain with a thyme-like aroma — a Gujarati kitchen essential.






From the chakki, straight to your kitchen.
Eight pillars of a Gujarati pantry — from single-origin spices and heirloom blends to sun-cured pickles, mukhwas and seasonal favourites. Each made the way our grandmothers swore by.

"Success is not measured by wealth, but by the joy of creating something that touches lives."
A Gujarati kitchen that grew into a global brand.
Founded in 1989 by Ulhasben Zaveri, Pepper & Spices (India) began as a small home kitchen in Gujarat. Today, the Gujju® brand reaches families in the USA, UK, Australia and New Zealand — but every blend is still hand-pounded the way it began.
Whole spices laid out under open skies.
Cold-ground on traditional chakkis.
Small batches by women of Saurashtra.
Pantry favourites
Tangy and citrusy dried mango powder, adding a punch of acidity to dishes.
Pungent spice used in tadkas, enhancing the umami depth of Indian dishes.
Fragrant bay leaves, imparting a distinctive, slightly floral aroma to rice dishes, curries, and soups.
Intensely pungent and fiery, this classic spice adds depth and heat to marinades, soups, and spice blends.
Finely ground spice with an intense, pungent heat, perfect for seasoning.
Spices with a soul, ground the old way.
Sun-dried under the Saurashtra sky. Cold-stone ground in small batches. Sealed within hours so the aroma lives in your dabba — never in the open air.

Words from our kitchen family.
"The garam masala smells exactly like my nani's kitchen in Saurashtra. I keep ordering bigger jars."
"The undhiyu masala turned my winter dinner into a celebration. Finally a brand that respects the recipe."
"Bright, alive flavours — you can tell these are stone-ground. Worth every rupee."
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