The "Badami" variety is chosen for its spherical shape and citrusy, floral aroma. It acts as a harmonizer in spice blends, bridging the gap between the heat of chillies and the earthiness of dals.
We use the highest grade "Tellicherry" pepper. These large berries are allowed to ripen longer on the vine, developing a complex, fruity heat rather than just a sharp bite. In podis, they provide a lingering, warming spice that complements the chillies without overpowering them.
We strictly use the small black variety. When dry-roasted, these seeds "pop" and release a nutty, toasted flavor. Unlike in pickles where they are pungent, in podis, roasted mustard adds a subtle crunch and earthy finish.
The dry, compounded "Hadda" variety is preferred for powders to prevent caking. A tiny pinch mimics the savory depth of onions and garlic.
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.
We strictly use the "Desi" (Nati) variety sourced fresh daily from farms surrounding Hyderabad. Unlike the large, glossy hybrid leaves, this local variant is smaller but packs double the aromatic oil content. Since they reach us within hours of harvest, we shade-dry them immediately to crispy perfection, locking in that intense, fresh-green fragrance.
