Our Products

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Tamarind

വാളൻപുളി

Tamarindus indica

The sourness South Indian cooking is built on. We buy whole pods from farmers and traders across the tamarind-growing belt, clean and de-seed them by hand, and press the pulp into firm slabs that hold their colour and their sourness through a long shipping season.

• Premium, seedless and natural — no artificial colour, no preservative
• Cleaned by hand, packet by packet — not machine-sorted
• Three-stage cleaning: before, during and after moulding — seeds, shell and fibre out
• Deep even colour with the pliable texture buyers check for

Block / slab format. Bulk and private-label packing available to order.

• IngredientsTamarind & Salt
• Shelf life15 months from packing

Cambodge

കുടംപുളി

Garcinia gummi-gutta

Also called kudampuli, Malabar tamarind or fish tamarind. The rind is smoked and dried until it turns glossy black. It is not interchangeable with tamarind — it carries a rounder, smokier sourness that holds fish firm and keeps a gravy clear.

• Smoke-dried rind, cleaned and graded before packing
• Premium, seedless and natural
• The traditional souring agent for meen curry across Kerala — the same fruit Coorg uses to make kachampuli vinegar

Retail and bulk packing available — pack sizes on request.

Jaggery

ശർക്കര

Jaggery keeps what refining takes out. Boiled down from cane juice and never bleached, it holds on to the molasses that white sugar loses — and with it a darker, rounder sweetness. A payasam made with sharkara tastes of something; one made with sugar tastes only sweet.

• Unrefined, no added colour
• Traditional set blocks
• For payasam, unniyappam and sharkara varatti — and for puli inji, where its job is not to sweeten but to hold the tamarind in balance
• Export and bulk packing to order

Pack sizes on request.

Pappadam

പപ്പടം

What we export is appalam, made in Tamil Nadu. It is not the Kerala pappadam that balloons in the oil — it is pressed denser and dried harder so that it arrives whole and in condition after months in a container. That is a deliberate trade-off: the pappadam that puffs beautifully in a Kerala kitchen is too fragile to ship.

• Tamil Nadu appalam — sold as pappadam
• Fries to a hard, even crispness rather than puffing
• Made for shelf life, which is what export actually needs
• Even thickness and diameter; packed to travel without breakage

Pack sizes and counts on request.

Rice Flakes — White & Red

അവിൽ

Avil is parboiled rice, flattened between rollers and dried. It softens in milk or warm water in minutes with no cooking at all, which is why it belongs to breakfast, to temple offerings and to every Malayali childhood. We supply both kinds.

• White avil — from polished rice, soft and mild, softens fastest
• Red avil — keeps more of the bran, firmer with a nuttier bite
• Thick and thin flake grades to order
• Bulk and retail packing for export

Both colours available. Pack sizes and flake grade on request.

Soya Balls

Made from defatted soya flour, extruded and dried into balls. They weigh almost nothing dry, then swell to several times their size in hot water and take on the flavour of whatever they are cooked with. Light to ship and stable for months on a shelf.

• Dry, light and shelf-stable — no refrigeration needed
• Soaks soft in hot water in about ten minutes
• A vegetarian protein staple
• Bulk packing for export

Pack sizes on request.

Crystal Salt

കല്ലുപ്പ്

Coarse, slow-dissolving and clean on the palate. Crystal salt is what goes into the pickling jar, the fish cure and the everyday pot, where fine table salt would over-salt in a second.

• Coarse crystal grade
• Clean, no bitterness
• Bulk packing available

Pack sizes on request.