Shop by Region

Three traditions, kept distinct — never averaged together.

Telugu, Tamil, and Malayali kitchens season differently. We keep those distinctions instead of blending them into one generic 'South Indian' label.

Close-up of red chili peppers

Telugu Line

Guntur, Andhra Pradesh

Heat and oil forward, low sweetness — the benchmark for Andhra fire.

  • • Karam podi
  • • Guntur chili powder
  • • Andhra avakaya masala
Close-up of lentils

Tamil Line

Madurai, Tamil Nadu

Roasted-lentil depth, tamarind-forward, built for everyday Tamil kitchens.

  • • Milagai podi
  • • Sambar powder
  • • Rasam powder
  • • Chettinad masala
Halved coconut in a bowl

Malayali Line

Palakkad, Kerala

Coconut oil, curry leaf, a gentler chili hand than its neighbors.

  • • Meen curry masala
  • • Coconut-based podis
  • • Kerala garam masala