From KCRW, I'm Evan Klyman, and this is good food.

I think what's important for people to realize is that the spice trade has existed for thousands of years,

but over the past 400 years, it was really controlled and molded towards profitability by colonizers. So by the British, the Dutch, the French.

And as a result, the people who wrote the archive about how do you use cardam or what's the

best, highest quality black pepper, that information was written often by the colonizer.

And what I've realized in my nearly decade of research is that they often didn't know what

they were talking about.

San Anjavari-Kadri is a modern-day spice trader.

Born in Mumbai, she moved to California for college, and she watched as the warm

turmeric spike milker grandmother forced her to

drink as a kid was rebranded as an $8 gold milk latte. And she started wondering, where is all

that tumor coming from, and who are the farmers fueling what was a wellness trend. That question led her to a small Indian

regenerative farm where a farmer was growing a high-quality cultivar of turmeric. The visit

inspired her to start Diaspora Spiceco, which now sources dozens of spices from small farmers

across Indian Sri Lanka.

I have been an unabashed fan girl of Sana's spices since she started,

and now she's teamed up with Diaspora's recipe developer, Ashalupi,

to create one of the most enticing bookbooks I've seen this year.

Welcome both of you. Thank you. Thank you.

I know we're both so excited to be back. Yeah. The book is so unusual in that at its heart are the farmers.

Yeah. That, Sena, that you have found and developed relationships with. And you say, um, Sena that you have found and developed relationships with.

And,

...