Emma Ryan

The Goan Fish Curry Masala is nearly there! ✨

These labels have been an absolute labour of love, from redesigning everything to match my streets of Fontainhas vision to choosing the perfect and most unique textured paper. I’m on the cusp of outsourcing manufacturing to a co packer too so very soon these will be made in bulk and available to send far and wide!

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It’s xacuti day!

Back making spice blends for the first time in a long time and have a slightly reformulated xacuti recipe I’m trialling and some much better quality spices. The coriander seeds, chillies and cardamom specifically that I’ve got my hand on for these new batches is top tier. One new process I’ve added is sieving after I’ve blended it all; I wasn’t totally happy previously that my blends were as fine as possible so now I have a vacuum bag full of “hard bits” that I need to try to get into a fine powder. Suggestions on how to do this are more than welcome 😅

A paste heavy camera roll lately 🥘

1. Yesterday’s Curry with my smiley spoon
2. Stone grinder’s debut at Mission Kitchen
3. So much paste that I can’t jar properly with any funnel 🥲
4. Chat GPT (my ride or die) helping me conceptualise potential boxes for masala pouches
5. Prawns recheado
6. Prawns recheado in rava
7. More design inspo… not quite sure what serradura masala is but AI does have its limitations lol
8. Redesigning logo for spice tins (yes they’re coming back. More about this on substack soon)
9. XACUTI 👀
10. Dog in a box after I ripped up 3 rooms of carpets single handedly 💪🏼