Once upon a time, we quit our jobs in advertising (Cindy) and car design (Eric), sold our house in California and hit the road—eating our way through Pakistan, India, Sri Lanka (ever so briefly), Thailand, the Maldives, Cambodia and China. Before and since then we’ve had the pleasure of spending time (and noshing) in England, Scotland, Ireland, Italy, France, Greece, Japan, the British Virgin Islands, Argentina and Mexico. We’ve also done our fair share of eating in the good old U S of A. After our eating sabbatical, we found ourselves craving the foods we love, but frustrated by having to maintain an enormous spice rack in order to make them (you know, those bottles and bags of spices you buy only to use two teaspoons and then go stale before you use them again?). We thought, “What if we could make spice blends that allow us to make quick and yummy Thai, Indian, Mexican, Korean, Middle Eastern (and more!) meals—especially on busy weeknights—without the hassle and expense?” And so, after a lot of trial and error, Masi Masa was born.