Sourced from the drought-prone Anantapur region, the "Kadiri" variety is famous for its high oil content and natural sweetness. When roasted, it releases a rich aroma that acts as the primary flavor carrier.
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.
Sourced from organic farms, these leaves are strictly "shade-dried" rather than sun-dried. Shade drying retains the vibrant green color and heat-sensitive nutrients, ensuring the podi tastes fresh and grassy rather than burnt.
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 unpolished black sesame seeds. The husk (skin) contains the maximum flavor and calcium. In Nuvvula Podi, the slight bitterness of the skin balances the sweetness of the jaggery.
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.
