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.
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.
We use the "Desi" variety rather than the larger "Kabuli" type. The Desi variety is denser and has a nuttier, more intense flavor profile which stands up well against strong spices like garlic.
We source the indigenous "Desi" variety from farms surrounding Hyderabad. Unlike the large, mild hybrid cloves, these small local cloves are exploding with pungency. Sourcing them fresh from nearby farms ensures maximum potency, allowing the sharp garlic flavor to survive the roasting process and give our podis a robust savory kick.
Hand-picked only during early summer. These are young, tender leaves that carry a natural tartness. They are sun-dried to concentrate the sour flavor, acting as a unique souring agent that replaces citric acid.
