Paro

Paro makes lentil crisps in flavors like Jalapeño Mint and BBQ Tikka, cooked with avocado oil, along with a kitchari blend of split mung beans, basmati rice and seven warming spices. The brand was started by Umaimah, a first-generation Pakistani American, as a way to bring the layered flavors she grew up with to everyday snacking and quick home cooking. It is named after her mom, Paro, who helped develop the recipes.

• What does Paro mean?

  Paro is the name of founder Umaimah's mom, who inspired the brand and its South Asian comfort foods.

• How were the recipes developed?

  Paro herself worked with a recipe developer, and the spice blend was refined after testing more than 30 samples.

• Are the rice and lentils cleaned?

  Yes. The lentils and basmati rice come from suppliers who clean them before they reach Paro.

• Are the products vegan and gluten-free?

  The Daal and Kitchari are vegan, gluten-free and dairy-free. The Tarka is gluten-free but contains milk, so it is not vegan. The supplier runs an allergen control program with swab testing and full clean-downs between production runs.