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.

Created in collaboration with Padma Lakshmi, our gunpowder spice blend is inspired by the classic South Indian spice blend known as milagai podi. Made with carefully sourced spices and lentils, it delivers a bold, nutty, savory flavor that's perfect for everyday meals.

Diaspora Spice Co.'s Gunpowder Seasoning is traditionally mixed with ghee or sesame oil and served with dosa or idli. It also makes an excellent seasoning for rice, seasoning for salads, roasted vegetables, avocado toast, eggs, popcorn, and grain bowls for an instant burst of flavor.

Gunpowder seasoning, also called gunpowder podi or milagai podi, is a South Indian spice blend typically made with roasted lentils, dried chillies, sesame seeds, and aromatic spices. As a versatile Indian seasoning, the exact ingredients vary by recipe, creating unique regional flavor profiles.

Gunpowder seasoning is traditionally served with dosa and idli but is equally delicious sprinkled over rice, salads, roasted vegetables, eggs, yogurt, noodles, and grilled meats. It can also be mixed with oil or ghee to create a flavorful dipping condiment.

To enjoy gunpowder dosa, spread a little ghee or oil over a freshly cooked dosa and sprinkle gunpowder seasoning evenly across the surface. Fold and serve with chutney or sambar for a classic South Indian breakfast or snack.

Store them in an airtight container in a dark, dry place. Do not store spices in direct sunlight, as this will shorten their shelf life.

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.

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!