Cuttack SpiceCraft began in 2006 as a family-run pickle kitchen in the old lanes of Cuttack, Odisha, where our founder's grandmother measured chillies by hand and matured mango pickle in ceramic barnis under the open sun. That same patience still governs everything we produce today, only now it happens inside a modern, FSSAI-certified facility on the outskirts of the city.
From our base in Cuttack, India, we manufacture and supply more than forty varieties of condiments and sauces — tomato chilli sauce, mustard kasundi, tamarind date chutney, mixed vegetable pickle, Schezwan garlic sauce, peri peri marinades and many more. Every recipe is developed in-house by our culinary team, then tested across hundreds of plates before it earns a place on our production line.
Our sourcing network is deliberately local. Tomatoes, green chillies, raw mango, tamarind and mustard come from farming clusters across Cuttack, Khordha and Puri districts, which shortens the farm-to-kettle window to under twenty-four hours. Shorter transit means brighter colour, firmer texture and a cleaner flavour profile in every jar we seal.
We serve three distinct customer groups: retail and modern-trade brands, HORECA buyers such as hotels, cloud kitchens and QSR chains, and export partners looking for private-label condiments with dependable documentation. Whether the order is two hundred jars or two thousand cases, the same quality gate, batch code and shelf-life protocol applies.
Today Cuttack SpiceCraft is a team of sixty-five people — cooks, food technologists, packers, quality auditors and logistics coordinators — shipping to twenty-eight Indian cities and four international markets. We remain a Cuttack company at heart, and we still taste every batch before it leaves the gate.
Nine flagship categories, each developed for a specific kitchen use-case — from table-top dips and tandoor marinades to retail pickle jars and bulk HORECA packs. All recipes are available for private-label production.
Best Seller
Slow-simmered in small copper kettles, this glossy sauce pairs vine-ripened Odisha tomatoes with hand-pounded red chillies, a touch of jaggery and aged vinegar for a rounded, spoon-coating finish.
Bottled within twenty-four hours of cooking and free from artificial colour, it delivers a clean, restaurant-grade pour for burger chains, cafes and retail shelves alike.
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Traditional
Raw mangoes sourced from Puri district are sun-dried for three days, then layered with cold-pressed mustard oil, fenugreek, fennel and a family masala that has not changed in four generations.
Matured in food-grade ceramic barnis for a minimum of thirty days, this pickle develops the deep, tangy bite that Odia households and diaspora stores ask for by name.
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HORECA Favourite
A fiery, coarse-ground chutney built from fresh peeled garlic, red chillies, tamarind pulp and roasted cumin — blended in stone mills to keep the texture rustic rather than pasty.
Packed in bulk food-service pouches and retail glass jars, it works equally well as a table condiment, a momo dip or a marinade base for tandoori and kebab preparations.
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Signature
Yellow mustard seeds are soaked, stone-ground and fermented for ten days to build the sharp, nose-tingling heat that defines an authentic kasundi — with no added starch or synthetic thickener.
The finished sauce is balanced with raw mango pulp and a hint of turmeric, making it an ideal accompaniment for fish fry, cutlets, pakoras and Bengali-style platters.
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Sweet & Tangy
Seedless tamarind pulp is cooked down with soft dates, rock salt and a warm spice blend until it reaches a pourable, honey-like consistency that holds its sheen on the plate.
This chutney is the backbone of chaat counters, samosa service and street-food chains, available in squeeze bottles, sachets and one-kilo catering tubs.
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Fresh Batch
Fresh coriander, green chillies, mint and lemon are cold-crushed and lightly stabilised to preserve the herbaceous brightness that heat treatment usually destroys.
Ideal for kathi rolls, wraps, sandwiches and grilled seafood, it ships in refrigerated packs with a clearly printed chilled shelf-life window.
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Family Pack
Carrot, green chilli, lime, raw mango and gooseberry are cut by hand, salted and sun-cured before being folded into a mustard-oil masala that keeps every vegetable distinct.
This is our most requested bulk SKU for canteens, hostels and institutional catering, supplied in five-kilo and fifteen-kilo food-grade drums.
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Indo-Chinese
Roasted dry red chillies, garlic, ginger and Sichuan-style pepper are wok-tossed before blending, producing the smoky, layered heat that Indo-Chinese kitchens depend on.
Formulated to hold consistency at high cooking temperatures, it performs beautifully in noodles, fried rice, manchurian gravies and stir-fry bases.
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New Launch
African bird's eye chilli is blended with smoked paprika, oregano, lemon peel and garlic to create a dual-purpose seasoning that works as both a dry rub and a wet marinade.
Supplied to QSR chains, cloud kitchens and snack brands in shaker jars, sachets and ten-kilo bulk bags with a twelve-month ambient shelf life.
Learn MoreA visual walkthrough of our sourcing, cooking, maturing, filling and packing floors — the everyday craft behind every jar of Cuttack SpiceCraft condiments and sauces.
Short films from our Cuttack facility — sourcing trips, kettle cooking, pickle maturing and the packaging lines that send our condiments across India.
Retail buyers, hotel chefs and export partners share what it is like to work with our Cuttack production team.
"We switched our entire chaat counter to their tamarind date chutney two years ago and the consistency has been flawless. Every consignment tastes identical, which is exactly what a busy outlet needs."
"Their tomato chilli sauce is the only one my kitchen staff never complain about. It holds its body on a hot plate without separating, and the bulk packs save us real money every month."
"We asked them to develop a milder kasundi for our retail line and they turned the sample around in nine days. Packaging, labelling and FSSAI paperwork were all handled without us chasing anyone."
"As a cloud kitchen we live on speed. Their Schezwan sauce arrives on schedule every single fortnight, and the flavour has never drifted once across eighteen months of ordering."
"Our Dubai grocery chain needed export-compliant pickle jars with Arabic labelling. Cuttack SpiceCraft managed the documentation, the shelf-life testing and the shipping timeline without a single delay."
"I have been buying their mixed vegetable pickle for my canteen for six years. Portion quality is consistent, the oil layer is always right, and the team responds on WhatsApp within minutes."
Everything about ordering, private labelling, shelf life and delivery from our Cuttack production facility.
For our standard retail range, the minimum order is 200 jars per SKU. For private-label production the minimum is 1,000 units per recipe, which allows us to print your brand label, batch codes and compliance information without inflating your unit cost. Bulk food-service packs in five-kilo and fifteen-kilo formats start at just 25 kilos.
Yes. We currently dispatch to twenty-eight Indian cities including Bhubaneswar, Kolkata, Ranchi, Hyderabad, Bengaluru, Pune and Delhi NCR, and we export to four international markets. Ambient-temperature products move by surface transport, while chilled items such as our green chilli coriander sauce travel in temperature-controlled vehicles within Odisha and to neighbouring states.
Absolutely. Our private-label service covers recipe selection or custom development, jar and cap sourcing, label design coordination, nutrition panels, FSSAI documentation and batch-wise dispatch. You approve a sealed sample before mass production begins, and we retain a reference sample from every batch for traceability.
Ambient-stable products such as tomato chilli sauce, Schezwan sauce, kasundi and all pickles carry a shelf life of twelve to eighteen months when stored in a cool, dry place away from direct sunlight. Chilled products like green chilli coriander sauce are best consumed within three months under refrigeration. Every label carries a clearly printed manufacturing date, best-before date and batch code.
Our pickle range uses only mustard oil, salt and natural acidity for preservation, with no synthetic preservatives at all. For certain pourable sauces we use permitted food-grade preservatives at levels well within FSSAI limits to guarantee safety during transit and retail display. The full ingredient list is printed on every label and shared upfront with HORECA and export buyers.
Simply tap any WhatsApp button on this page or call +91 93252 29999. Our team will schedule a live Zoom or Google Meet session to walk you through the product range, pricing tiers and private-label options, and can courier a sample kit to your address so your kitchen team can taste the range before placing a first order.
Share your requirement and our Cuttack team will respond within one working day with pricing, samples and production timelines.
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