Spoon-and-water churnas, cups to brew, and mixes for every day.
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Sprouted methi, basil seeds, barley and ajwain with ashwagandha, triphala and twenty-odd kitchen herbs. One spoon in hot water, morning and night.
The classic five: coriander seeds, lavancha, ginger, vidanga and musta. A short, honest ingredient list with nothing added for colour or flavour.
A high-fibre herbal blend from the Divine Spark kitchen, made with seeds and spices in the same small-batch way as the rest of the range.
Licorice, ashwagandha, shathavari, cinnamon, clove and cardamom — 25 herbs, roots and spices for a warm cup. Nothing added for colour, flavour or shelf life.
Coriander, turmeric, jeshtamadhu, ashwagandha and warm spices. Boil it into milk with a little jaggery, or stir it into hot water.
A malt-based mix of malted methi, flax, carom seeds and black cumin with cinnamon, triphala, turmeric and rosemary. A spoon with water before bed.
Basil seeds, sarsaparilla, gokhru and shathavari with a touch of turmeric, sweetened partly with stevia. Two spoons in water or milk.
Divine Spark is made by Surabhi, blending spices since 1965. Every jar lists each ingredient and a full nutrition table, so you know exactly what's in your spoon.
Find your blendRecipes, rituals and the stories behind each blend.
A warm cup of Kashaayam is the easiest monsoon ritual. Here are three ways we make it at home.
Most of us eat far less fibre than we need. A spoon of a seed-and-spice churna is an easy way to add some.
How a family spice kitchen became Divine Spark — and why every jar lists every ingredient.
