Our Story

Born from Necessity

I've always enjoyed cooking and experimenting in the kitchen. My dad cooks exact from a recipe and my mom rarely uses a recipe at all. I'm a combination of the two - I start with an idea of a recipe and then I make it up from there.

I think I was 10 when my dad was diagnosed with diabetes. We didn't have to alter or our diets too much, but it was our first step in checking labels. Sugar is absolutely everywhere. The carb of our meals was determined by how much or how little it would spike his blood sugar. For example, pasta spikes, but rice does not.

I became the home's main cook after I came home from college. I was raised to not use salt or pepper in my cooking because my grandmother who lived with us required a low sodium diet from kidney issues and black pepper upset her stomach.

When I was 25, I moved into an apartment with friends and shortly after, discovered I was gluten intolerant in addition to being allergic to coconut. I knew my dad was allergic to coconut, too, and that year we also found that my mom was allergic to almonds. Mom and I also realized we both got headaches from MSG.

I moved back home after 2 years. Dad now has his own kidney issues and is waiting on a transplant.

Now, in order to accommodate everyone's needs, I started mixing my own spice blends. Starting from a recipe, then adjusting from there. No added salt. No added sugar. No MSG. Gluten Free. Organics ingredients. No unnecessary ingredients. Just fresh herbs and spices.