(55g) (3).png
(55g) (3).png

Curry Leaves Podi

from $10.50
Size:

Spice Level: Mild

The podi every South Indian table keeps next to the rice. Roasted curry leaves, urad dal, chana dal and toor dal with single-origin cumin and Thalassery peppercorn, a little garlic and sesame, ground in small batches in Melbourne. Earthy, nutty and gently spiced.

Use it for: hot rice with ghee, idli and dosa, or sprinkled over curries, eggs and roast veg. How: mix a spoonful into hot rice with a teaspoon of ghee or sesame oil.

Contains: sesame. No artificial flavours. No added preservatives. Happy cooking, Sakthi

👉 See detailed recipes

Spice Level: Mild

The podi every South Indian table keeps next to the rice. Roasted curry leaves, urad dal, chana dal and toor dal with single-origin cumin and Thalassery peppercorn, a little garlic and sesame, ground in small batches in Melbourne. Earthy, nutty and gently spiced.

Use it for: hot rice with ghee, idli and dosa, or sprinkled over curries, eggs and roast veg. How: mix a spoonful into hot rice with a teaspoon of ghee or sesame oil.

Contains: sesame. No artificial flavours. No added preservatives. Happy cooking, Sakthi

👉 See detailed recipes

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The Heritage Gift Box
The Heritage Gift Box
$60.00 $67.00

Nothing added - No artificial flavours. No added preservatives or additives. Fresh Harvest - Made with ethically sourced single-origin spices. Versatile - One Masala used in different ways. Roasted, ground and blended in Melbourne. Heritage in every Masala or Podi. Eco-friendly packaging.

Allergen Advisory: Given the extensive network of suppliers for the source ingredients and production in a shared kitchen setting, we cannot guarantee that this is an allergy-free product.

  • Black gram, Australian Split chickpeas, Pigeon peas, Sesame seeds, Dry red chillies, Australian Curry leaves, Single Origin Cumin Seeds, Single Origin Thalassery Peppercorn, Poppy seeds, Sona masoori raw rice, Single Origin Garlic granules, Asafoetida and Australian Salt


  • Keep in a cool, dry place. Make sure the container is airtight.

    Make sure the spice blends are transferred to an airtight container as soon as possible.

Why High-Grade Spices Matter

Flavour That Speaks Volumes

When you use high-quality spices, your taste buds immediately notice the difference. Low-grade or stale spices lose their potency over time, resulting in flat, underwhelming flavours. High-grade spices, however, are harvested at the peak of freshness and carefully processed to retain their essential oils, providing a vibrant and aromatic flavour that elevates any dish. They are farm-sourced via partners and single-origin.

Single Origin Coriander Seeds - Nagaur region of Rajasthan, Grown on a 50-acre family-run by Farmer, Ramsukh. Harvested in 2024

Single Origin Idukki Cardamom - Grade A, Njallani, grown by Farmer, Pious John. Harvested in 2023

Single Origin Kottayam Cloves - Handpicked, grown by third-generation farmer,Farmer, Babu. Harvested in 2023

Single Origin Tellicherry Pepper, Special Extra Bold, grown by farmer, Ashwin C. Harvested in 2023

Single Origin Ceylon Cinnamon - Grade C4/C5, True Cinnamon, grown on Deniyaya, Sri Lanka by Farmer, Dr.Malini K. Harvested in 2023

Single Origin Pratibha Turmeric, 5.5% Curcumin, grown on Alleppey, India by farmer, Rajini J. Harvested in 2023

Single Origin Pollachi Maze/Nutmeg, grown by farmer, Ranjith K. Harvested in 2023

Single Origin Malana Fennel Seeds by Farmer, Jignesh B. Harvested in 2023

Single Origin Nagaur Cumin Seeds by Farmer, Deeparam. Harvested in 2023

Single Origin Kashmiri Chilli and Pampore Saffron by Maqsood family. Harvested in 2022.

Single Origin Lakadong Ginger by Suchiang family.