Zingy Gongura Podi

Gongura (sorrel leaves) is a tangy leafy green widely used in Andhra and Telangana cooking. Sun-dried and ground here with garlic and spices.

Yes. The sharp, tangy gongura flavour works like a chutney spread — use it on buttered roti, toast or bread for a bold layer. Try a thin spread under cheese on toast, or alongside a soft-boiled egg. The sourness cuts through rich or fatty foods well.

Yes. Gongura has a sharp, sour profile. The garlic and spices balance it, but the tanginess is the main note.

Yes. Distinctly Andhra in flavour — gongura is one of the defining ingredients of Andhra cuisine.

Keep in a cool, dry place away from sunlight. Best consumed within 3 months of opening. The sealed jar or pouch keeps well for up to 6 months from manufacture.

No preservatives. All natural ingredients — spices, dals, and dried vegetables or leaves.

About 25 servings from the 75g jar and about 85 servings from the 250g pouch, at roughly 1 teaspoon per serving.