Sourced from arid regions, these seeds are dense in Omega-3s. We roast them just until they pop to remove the raw, fishy aftertaste, leaving behind a nutty, toasted flavor.
We use a specific blend of Byadgi (for deep color and mild flavor) and Guntur Sannam (for the kick). This ensures the podi gives rice a beautiful red hue when mixed with ghee, without being unbearably spicy.
Tandur Toor Dal is world-famous for its unique taste and preservation quality. Its naturally lower moisture content allows it to roast evenly to a golden brown, providing a sweet, earthy base flavor.
We use split yellow moong for its quick-roasting ability. It provides a creamy texture to the podi when mixed with rice, making it lighter on the stomach.
Sourced from the cumin capital, this grade is rich in volatile oils. For podis, we roast the cumin until it smokes slightly, releasing a deeply earthy and smoky aroma that aids digestion and makes the spice mix aromatic.
