Handcrafted in Perumpadappu, Malappuram in small stone-pot batches by Master Artisans Amrutha & Vijayalakshmi. Sun-cured in heirloom ceramic bharanis with cold-pressed gingelly oil, unadulterated spices, and zero chemical preservatives.
Perumpadappu Heritage Kitchen
Bharathappuzha River Basin Mangoes
45-day courtyard sun-matured tender riverbank mango cubes, infused with cold-pressed gingelly warmth and slow roasted cayenne heat.
Tangy crunch • Gingelly warmth • Slow persistent heat
With Stems Intact • Palakkad Forest Orchards
Pre-dawn plucked tender green mangoes immersed whole in unrefined rock salt brine for 30 days before stone-ground red masala infusion.
Velvety skin burst • Tart brine • Deep roasted red fenugreek
Flash Seared • Coastal Malabar Masala
Wild Chettuva coast kingfish steaks hand-cut, pan-roasted in cold-pressed sesame oil, stewed with garlic Slivers and aged Kashmiri chili reduction.
Meaty flaky bite • Garlic richness • Intense umami spice tang
Wild Arabian Sea Tiger Prawns
Small sea-caught prawns gently dehydrated and pan-folded into cracked black Tellicherry pepper, ginger paste, and crisp sun-fried curry leaf oil.
Chewy prawn crunch • Peppery zest • Lingering toasted mustard
Kanthalloor Hill Cloves • Asafoetida Temper
Whole mountain garlic cloves slowly simmered in raw gingelly oil until buttery soft, tossed with crushed fresh ginger and organic compound asafoetida.
Melt-in-mouth sweetness • Pungent depth • Warming gingelly finish
Eenthapazham Naranga • Malabar Feast Blend
Soft Arabian black dates slow-stewed with wild hill lemons cured in salt for 6 weeks, balanced with organic jaggery and gentle Kashmiri chili.
Caramelized sweetness • Citrus sharpness • Mellow spiced embrace
Wayanad Rainforest Pluck • Bird's Eye
Luminous white Kanthari pods gathered from shaded Wayanad coffee estates, steeped in salted lemon stock and crackled black mustard seeds.
Electrifying heat • Floral capsaicin burst • Clean brine zest
Kannimanga + Neimeen Seer Fish + Cut Mango
Engineered specifically for international long-haul checked baggage. Features 3-layer multi-barrier vacuum seal, pressure-tested induction lids, and heavy padded maroon carton.
60-Day Courtyard Cured • Handcrafted Clay Crock
Delivered inside an authentic Malappuram stoneware bharani jar tied with raw cotton and wax stamped. Contains our longest aged Kannimanga pickle with artisan scroll.
We source no commercial wholesale spice. Each element originates from micro-climates where ancestral heritage cultivates unparalleled aromatics.
Alluvial riverside loam yields tiny, ultra-crisp Kadu mangoes with high natural acidity ideal for oil curing.
High altitude estate black tellicherry peppercorns and rare white bird's eye Kanthari chilies gathered by hill tribes.
100% unrefined gingelly (sesame) oil crushed in traditional slow wooden *chekku* presses at ambient temperature.
Small artisanal day-boats deliver pristine Seer Fish directly to our curing kitchen within two hours of harvest.
Flying back to London, Dubai, Dallas, or Singapore? Our pickles feature a 3-layer aluminium induction foil seal, secondary heat-shrink neck collars, and industrial bubble enclosures. Contact our team for packing guidance before your journey.
Shipping options shared on request
"Commercial pickles rely on synthetic acetic acid, artificial red colorants, and sodium benzoate to survive supermarket shelves. In our courtyard, the only preservatives are midday tropical sun, cold-pressed gingelly oil, and mineral-rich unrefined rock salt. We taste every stone bharani before it is sealed."
Vijayalakshmi Amma
Lead Heritage Custodian, Tapasya Ruchi
