In conversation with Akshita Budhiraja, Co- Founder of Orika Spices, she delves into the journey of Orika Spices, the ingredient choices that shape the company’s path, risks, future plans, and more.
Question- How has the company’s trajectory been so far and what are the lessons that you have cultivated?
Orika’s journey has been guided by one non-negotiable principle: authenticity over acceleration. Sourcing from the best of origin, we chose to build slowly and consciously, focusing on ingredient integrity rather than chasing volume.
One of our earliest decisions was to work only with true ingredients, even when substitutes were cheaper and more easily available. For example, we use true Sri Lankan (Ceylon) cinnamon and not cassia, which is commonly passed off as cinnamon in the market. This choice impacts cost and sourcing complexity, but it aligns with our belief that consumers deserve honesty in what they consume.
The biggest lesson we have learned is that trust is built in details—in being filler-free, transparent, and consistent. Growth becomes meaningful only when it is rooted in credibility and conscience.
Question- How do you balance innovation with tradition when developing new products—such as the Korean seasoning—to appeal to both Indian home cooks and younger, globally influenced consumers?
At Orika, innovation does not mean dilution. It means reinterpretation without compromise. When developing products like our Korean seasoning, we start with global inspiration but adapt it thoughtfully for Indian kitchens—without adding fillers, artificial enhancers, or unnecessary bulking agents.
The flavour profile is bold yet balanced, allowing it to work equally well in a Korean-style stir fry or an Indian fusion dish like a spiced paneer sauté. The goal is to make global flavours accessible, clean, and trustworthy, so younger consumers can experiment while traditional home cooks feel confident about the ingredient quality.
Question- What are the biggest challenges you face in maintaining supply chain integrity and quality control as you scale?
One of the ongoing challenges in scaling a clean, authentic brand is staying mindful of the small decisions that can easily become compromises. Ingredient substitutions, fillers, and blended alternatives are common across the industry, but at Orika, we try to remain conscious about the choices we make as we grow.
Take saffron, for example. Sourcing genuine saffron is time-intensive and often unpredictable, yet we prefer to work with it in its pure form rather than blending or enhancing it with artificial colour or additives. In the same way, our pink salt is selected for its natural mineral composition, without excessive processing that alters its original character.
We approach quality through close supplier relationships, regular batch checks, and measured scaling. For us, quality control isn’t just a process—it’s an everyday discipline that guides how we work.
Question- How do you see changing consumer tastes shaping Orika’s product strategy in the next 3–5 years?
Younger consumers today are deeply curious—they read labels, ask questions, and care about what goes into their bodies. They’re moving away from overly processed foods and toward ingredient transparency and clean flavour.
At the same time, we believe emotional trust will matter as much as innovation. When a consumer knows that what’s written on the label is exactly what’s inside the jar, loyalty follows naturally.
What sustainability initiatives is Orika prioritizing, and how do you measure success beyond just business growth?
For Orika, sustainability begins with respect—for the ingredient, the source, and the consumer. Ethical sourcing, minimal processing, and reducing unnecessary waste are central to our approach.
Using real ingredients—like unadulterated saffron or true cinnamon—automatically supports sustainable practices, because it values craftsmanship and fair sourcing over mass exploitation.
