Our Story
We didn't invent any
of this.
That's the point.
VANYA — वन्य, “of the forest” — was founded on a refusal: the refusal to improve, dilute, extract or modernise what five thousand years had already perfected. Our work is custodianship, not invention.
The Beginning
A jar on a kitchen table.
VANYA began in a Coimbatore kitchen, with a grandmother’s dabba of home-ground sukku and a question: why does the version in shops smell of nothing? The answer — old stock, blended lots, cut powders — became our founding mandate.
Today, 57 single-origin formulations carry the botanical monogram. Each one still has to pass the same test the first jar did: would she recognise it by smell alone?
Manufacturing
From forest to jar, in five honest steps.
01
Harvest
Wild-harvest and small-farm lots across Tamil Nadu — picked in season, within quota, by communities who’ve done it for generations.
02
Sun-dry
Open drying yards in Coimbatore. Slow, warm, ancient — never flash-dried, never irradiated.
03
Test
Every lot screened for heavy metals, microbial load, moisture and adulterants before grinding is even scheduled.
04
Grind
Small batches, low-heat impact mills — and stone, where the tradition insists. Sieved, never bleached.
05
Seal
Jarred within days of grinding, batch code and grinding date printed on every label. The monogram goes on last.
What We Hold To
Three vows.
Truth on the label
The dose, the timeline, the origin, the grinding date. If a claim can’t survive the label, it doesn’t get made.
Respect for the root
Quotas on every wild harvest. We’d rather run out of a SKU than over-pick a hillside.
Built for generations
Priced for the kitchen, tested for the sceptic, designed for the shelf your children will inherit.