If you grew up in a South Indian home, you already know “Gunpowder” (or Milagai Podi) is not just a condiment, it is a way of life. It’s that fiery dry chutney made from roasted lentils, sesame, chilies, and curry leaves, it’s bold, nutty, and unapologetically spicy. And the name? It’s all about the explosion of flavor, the kind that truly wakes up your senses!

Besides straight out of the tin (we won’t judge), the classic way is to make a small mound of podi on your plate, scoop out a little well, pour in some ghee or gingelly oil, mix to form a soft paste, and dive in. Fluffy idlis and crunchy podi are a heavenly combo.

• Sprinkle on idlis, dosas, parathas, or toast.
• Mix with ghee and hot rice.
• Add over curd rice for a spicy, crunchy kick.
• Whisk into salad dressings or sprinkle over grain bowls.
• Try it on sandwiches (especially grilled cheese!) or roasted veggies.

Nope! 100% clean ingredients only. Split Chickpeas (Chana Dal), Split Black Lentils (Urad Dal), White Sesame Seeds, Byadgi Chillies, Salt, Pink Garlic, Jaggery, Curry Leaf, Black Pepper, Green Mango Powder (Amchur), and Hing.

Mildly spiced and beautifully balanced. Bold enough to wake up a meal, mellow enough to eat by the spoonful when mixed with oil or ghee.

Yes! It’s pre-roasted and ready to go straight from the tin. No prep needed.

One tin makes roughly 18 servings, just a teaspoon is all you need!

Yes! It is gluten-free.

If you’re scratching your head at the idea of lentils in a spice mix, you’re not alone! In many Western kitchens, lentils are simply cooked and served as a protein or side dish, not toasted or powdered. But in South Indian podi, lentils play a starring role and it’s all about flavor, texture, and balance. They give Gunpowder its body - a slightly grainy texture that makes it cling beautifully to ghee or oil. Flavor-wise, they mellow out the spice, add nuttiness, and keep the blend from being one-note spicy.

Our farm partners have been cultivating spices using practices that go "beyond organic" for well over five years. Although they haven't obtained USDA certification yet, this is primarily because the initial certification can be costly and may lead to cycles of debt. To meet USDA standards, four years of inspections and certificates are required after the first certification. However, we consider this process redundant and unnecessary since we conduct thorough testing on every batch we procure. It's a prerequisite for Diaspora Co. to select farm partners whose soil health and agricultural practices align with our internal standards of growing food regeneratively.

We do! You can search for our wholesalers using our store locator here. And if you are a wholesaler and don’t see yourself on the locator, please email wholesale@diasporaco.com and we will add you to this ASAP! Thank you!

Most of the spices are good 2 years from the mill date, which is listed on the harvest label sticker on the jar or bag. That being said, our spices are extremely potent and fresh as we take incredible care to source yearly and aim for quality, so 2 years is our most conservative guideline, compared to most spices in the grocery store which are often 5-10 years old upon purchase.