01 / 08Powder · Guntur
Red Chilli
Byadgi for colour, Guntur for the bite, ground fine enough to bloom in thirty seconds of hot oil.
- Net
- 100 g
- Grind
- 60 mesh
- Heat
Koral Industries · Surat, Gujarat
Pure spice.
Pure taste.
Ground fresh in Surat.
01 / 08
A spice house built this decade, not last century.
Koral Industries grinds and blends in Surat under an FSSAI Central Licence, with ISO 22000 and GMP certification held since our first year. Every blend is formulated to a written specification by a food technologist rather than adjusted by eye.
Trust & Quality
Certified to the Highest Standards
Our standards are audited, verified, and certified by leading food safety and trade authorities.
FSSAI Licensed
Licensed by the Food Safety and Standards Authority of India. Central Food License No. 10726997000845.
ISO 22000:2018
International Food Safety Management System, the global standard for food hygiene and safety.
GMP Certified
Good Manufacturing Practices, ensuring consistent, controlled and hygienic production.
IEC Authorized
Authorized by the Directorate General of Foreign Trade, Govt. of India, for international spice trade and global export.
From Farm to Pack
Our Milling & Craft Process
Every single step preserves natural essential oils, vibrant colour, and rich aroma.
Single-Origin Sourcing
Direct farm procurement from India's finest spice regions. Guntur for red chillies, Idukki for cardamom, Rajasthan for cumin, with 100% origin traceability.
Cleaning & Optical Sorting
Raw whole spices undergo multi-stage winnowing, de-stoning, magnetic separation, and optical sorting to remove all impurities before milling.
Cold-Mesh Grinding
Milled at low temperatures to protect sensitive volatile oils and prevent heat loss of natural aroma, ground to precise culinary mesh standards.
Hygiene & Quality Assurance
Every batch is processed under strict ISO 22000 and GMP hygiene standards, ensuring untouched food-grade purity, moisture control, and consistent natural aroma.
The range
Our Products
01 / 08
02 / 08Masala · Erode
Sambar
Roasted toor dal and curry leaf, with a tamarind-shaped hole where the sourness goes.
- Net
- 100 g
- Grind
- 50 mesh
- Heat
03 / 08Masala · Surat
Bombay Pav Bhaji
Butter-forward and blunt, with a red chilli finish that stays on the lip.
- Net
- 100 g
- Grind
- 50 mesh
- Heat
04 / 08Powder · Sambhar
Chat Masala
Black salt, green mango, and a sulphur note that makes cut fruit taste like a Bombay street.
- Net
- 100 g
- Grind
- 70 mesh
- Heat
05 / 08Powder · Idukki
Garam Masala
Cassia, black cardamom and clove. A finishing spice, not a base: add it in the last two minutes.
- Net
- 100 g
- Grind
- 40 mesh
- Heat
06 / 08Masala · Kota
Chole
Dark, tannic and dried-mango sour, built for an overnight soak.
- Net
- 100 g
- Grind
- 50 mesh
- Heat
07 / 08Masala · Idukki
Chicken Biryani
Shahi jeera and mace over a long-toasted onion base. Layered, not stirred.
- Net
- 100 g
- Grind
- 45 mesh
- Heat
08 / 08Masala · Unjha
Kitchen King
The everyday blend: fenugreek-led, gently bitter, forgiving of a distracted cook.
- Net
- 100 g
- Grind
- 50 mesh
- Heat
Pure quality,
hygienic by design.
From mill to pack, every step is designed around freshness and care. We cold-mill our spices, test each batch, and seal them fresh so their natural character stays protected.
Cook with it
All eight blends →
In the kitchen
What people say after the first tin.
- Nilesh PatelDistributor, Surat
The chilli actually smells like chilli when you open it.
- Hetal ShahHome cook, Ahmedabad
I switched the whole kitchen over after one order.
- Jignesh DesaiRetailer, Vadodara
Customers ask which brand it is. That never happened before.
- Rupa MehtaHome cook, Rajkot
No colour in the water when I rinse the pan.
- Snehal VyasRestaurant, Gandhinagar
Tastes like the stall on Ghod Dod Road.
- Kruti JoshiCaterer, Anand
We cook for three hundred. The sambar holds its flavour.
- Paresh AminExporter, Surat
Paperwork was in order the first time I asked.
- Foram DaveHome cook, Junagadh
My mother noticed before I told her I had changed brands.
- Bhavesh TrivediWholesaler, Bhavnagar
Consistent batch to batch, which matters more than anything.
- Dhruvi BhattHome cook, Navsari
Half the quantity does the same job.
- Nilesh PatelDistributor, Surat
The chilli actually smells like chilli when you open it.
- Hetal ShahHome cook, Ahmedabad
I switched the whole kitchen over after one order.
- Jignesh DesaiRetailer, Vadodara
Customers ask which brand it is. That never happened before.
- Rupa MehtaHome cook, Rajkot
No colour in the water when I rinse the pan.
- Snehal VyasRestaurant, Gandhinagar
Tastes like the stall on Ghod Dod Road.
- Kruti JoshiCaterer, Anand
We cook for three hundred. The sambar holds its flavour.
- Paresh AminExporter, Surat
Paperwork was in order the first time I asked.
- Foram DaveHome cook, Junagadh
My mother noticed before I told her I had changed brands.
- Bhavesh TrivediWholesaler, Bhavnagar
Consistent batch to batch, which matters more than anything.
- Dhruvi BhattHome cook, Navsari
Half the quantity does the same job.
FAQ
Frequently asked questions
What people ask before their first box. If yours is not here, ask us directly.
Spice, and only what the box says. Every box carries the same three claims on its side panel: 100% pure, no preservatives and no added colours. Each product page lists the blend's key ingredients one by one, with the region each comes from. See the eight blends
Yes. All eight blends are vegetarian, and every box carries the green vegetarian mark on its front.
At our facility in Sachin, Surat, in Gujarat. Each blend is ground to a written specification and sealed the same day it is milled, so what goes into the box is what was ground that shift.
Yes. Koral Industries holds an FSSAI Central Licence (No. 10726997000845), is certified to ISO 22000:2018 for food safety management and to GMP for manufacturing practice. Read about Koral
There is no online shop on this site. To buy, place an order through the contact page or message us on WhatsApp, and we will take it from there. Place an order
Yes. Our FSSAI Central Licence covers manufacturing and wholesale. Send us the products and quantities you have in mind, and we will come back to you. Make a trade enquiry
Keep the box closed, away from heat, damp and direct sunlight, and always use a dry spoon. Ground spice gives up its aroma over time, so it is at its best in the weeks after opening. The best-before date is printed on every box.