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The "Rumani" is prized for pickling because its dense, fiberless pulp stays firm and crunchy for over a year. Its round shape allows for deep spice absorption, while its unique sweet-tart flavor makes it ideal for premium specialty pickles.
This proprietary blend achieves the perfect balance of heat and hue. We combine Guntur Sannam (S4), renowned globally for its fiery spice levels, with Warangal Chappatta (Tomato Chilli), chosen specifically for its deep, vibrant red color and low pungency. The result is a pickle that looks visually stunning and packs the perfect punch.
We use the heritage "A.S. Brand" (Ambati Subbanna), a trusted name since 1910. Sourced from the Godavari Delta, this oil is extracted from hulled sesame seeds, which removes the bitterness often found in raw oils. It ensures our pickles have a clean, nutty aroma and a smooth, non-greasy finish that enhances the longevity of the pickle.
Aged (cured) in its own shell before processing. This aging turns the pulp from sour-tart to a mellow, fruity acidity, providing a thick, binding gravy that coats ingredients perfectly.
The best black pepper in India is widely considered to be the Tellicherry and Malabar varieties, primarily cultivated in Kerala and Karnataka. These premium,, pungent, and aromatic peppercorns, such as the high-yielding Panniyur-1 or Karimunda strains, are renowned for their superior qual
Sourced from Kowthalam, a town famous for its khova production. We use fresh, unsweetened Buffalo milk khova. Its high fat content gives our sweets (like Gulab Jamun and Ladoos) a dense, creamy richness that cow milk khova cannot replicate.
