Kmk Masale

If you walk near Plot No. A-27/1 in the Addi MIDC area, you’ll probably smell us before you see us. The air around the factory is always thick with the scent of ground turmeric, coriander, and those hot red chilies. We spend our days grinding and mixing spices. It’s a loud place because the mills never really stop during the shift. We started Kmk Masale because we saw how much people around here care about their food. Our floors are usually covered in a fine layer of spice dust, no matter how much we sweep. The workers wear masks because the pepper can make you sneeze all day. We aren't trying to be some massive international brand; we just want to make sure the packets we send out are full of what they say they are. Sometimes the machines break down and we have to spend half the day fixing a belt or a motor, which is frustrating but part of the business. We get our raw ingredients from the local markets and clean them ourselves. It’s a lot of manual labor, hauling heavy bags around the warehouse. We’ve been in this industrial zone for a bit now, and we know the neighbors well. It’s honest work that makes your hands smell like cumin even after you wash them three times. We just keep our heads down and keep the grinders running for the next batch of spices.