Fresh turmeric roots are boiled, sun-dried and milled. Real turmeric releases its colour slowly in water, never staining instantly, a simple test you can do at home.
A pinch goes into nearly every Kerala curry. For a daily drink, stir a quarter teaspoon into warm milk or water.
Airtight container away from moisture. Best within 3 months of the packed-on date.
We buy sun-dried red chilies and mill them in small batches the same week we pack. No colour, no filler powder, nothing to bulk it up. What lands in your kitchen is just the chili.
Fry it lightly in coconut oil before adding to curries, or use it directly in fish fry and pickle masalas. Start with less and add, the heat is honest.
Store in an airtight container away from sunlight. Best within 3 months of the packed-on date printed on your pack.
The seeds are roasted slowly before milling, the step most big brands skip. That roast is where the aroma you know from home kitchens comes from.
Add to curries after the first boil so the aroma stays alive. For meat and fish masalas, fry it in oil for a few seconds first.
Airtight container, cool and dry. Best within 3 months of the packed-on date.
