handcrafted fermented achaar
our story
Apasa Foods™ was founded by Shalini Gupta in partnership with Pramila Vasudevan. We were in search for our favorite South Asian flavors that were grounded in a practice of place, history, and social justice.
What does Apasa™ mean? The name Apasa™ plays off the Sanskrit word "ap" for water and reciprocity. It is our offering to be better connected and in reciprocity with the ancestral lands of the Dakota and Anishinaabe peoples - Mní Sota Makoce (Minnesota) - these lands that sustain us and that our families now call home.
how to eat our achaar
What is Achaar? Originating thousands of years ago, achaar is a fermented staple in most South Asian meals. There are many variations across regions of South Asia, all delicious and dynamic. Most achaars in stores today do not have the probiotic benefit as they are heat treated after fermentation to be shelf stable. At Apasa™ Achaar we KEEP our gut healthy probiotics and use only the best organic ingredients - like cold-pressed high oleic oils - with a commitment to fair labor practices, supporting local farmers, and methods that regenerate our land and climate.
A small spoonful goes a long way! Eat our turmeric-infused achaar with anything you want to add a probiotic punch of flavor and spice:
- On the side with Indian and South Asian food (roti, naan, rice, daal lentils, curries)
- On top of tofu or egg scrambles
- As a condiment on a sandwich
- With egg rolls
- On pizza in place of red pepper flakes
- As a relish on burgers and bratwursts
- whatever you can dream up!