No marketing gloss

Know your food

Every product we sell, told straight: its story, where it comes from and how it’s grown, a few honest facts — and a simple test so you can tell the real thing from a fake, at our shelf or anyone else’s.

Sourced & packed by us

Tella Nuvvulu (White Sesame)

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The story

Gingelly (til) oil is one of the oldest oils in India — used in cooking, tempering and traditional medicine for centuries.

Where it comes from

A single lot of sesame, pressed in a traditional chekku.

Good to know

Cold-pressed, unrefined, deep amber colour.
Rich, nutty aroma — a little goes a long way.
Best for tempering and finishing, not deep-frying.

How to spot the real thing

Genuine sesame oil is dark amber with a strong nutty smell. A pale, near-odourless “sesame oil” is usually refined or blended with cheaper oil.

Grown on our farm

Moringa Powder

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The story

Moringa (drumstick leaf) is a traditional South Indian green, eaten for generations long before anyone called it a “superfood”.

Where it comes from

Our own moringa trees. Leaves are shade-dried — never sun-scorched — and stone-ground so they stay cool.

Good to know

Shade-dried to protect colour and nutrients.
A vivid green — brown or yellow means old or over-dried.
Stir into dal, smoothies or warm water.

How to spot the real thing

Real moringa powder is a vivid green and smells fresh and grassy. A dull khaki colour or a hay-like smell means it was sun-scorched or bulked out with ground stem.

Sourced & packed by us

Tribal Karam (Chilli Powder)

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The story

Guntur, in Andhra, is India’s chilli capital — famous for chillies with a deep colour and a fierce heat.

Where it comes from

Single-origin Guntur chilli, sun-dried and ground whole.

Good to know

Whole chilli ground — colour and heat, nothing else.
No added colour or starch.
Go easy: it is genuinely hot.

How to spot the real thing

Real chilli powder is a natural brick-red and lightly stains your fingers. An unnaturally bright red — or a powder that bleeds colour when dropped in water — points to added dye.

Grown on our farm

Tribal Pasupu (Turmeric Powder)

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The story

Turmeric (pasupu / haldi) has been India’s kitchen medicine and natural colour for thousands of years.

Where it comes from

Grown on our own soil, sun-dried and ground; each batch is tested for curcumin.

Good to know

High-curcumin, single-origin.
Earthy aroma, a natural mustard-yellow colour.
A pinch of black pepper helps your body absorb it.

How to spot the real thing

Genuine turmeric is mustard-yellow and, stirred into warm water, leaves it faintly yellow. A bright lemon-yellow powder — or water that turns deep orange-red — suggests metanil-yellow adulteration.

Sourced & packed by us

Konda Korralu (Foxtail Millet)

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The story

Foxtail millet (korralu / thinai) is one of the oldest cultivated grains in India.

Where it comes from

Rainfed dryland foxtail millet from partner farms.

Good to know

Low glycaemic index.
Naturally gluten-free.
Cooks like rice and is light to digest.

How to spot the real thing

Real foxtail millet grains are tiny, pale yellow and even. Broken, chalky-white or musty grains mean over-polished or old stock.

Honest food, nothing hidden

Now you know what to look for — come taste the difference.

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