Kodava ComboPULI

This combo of both, Kodava Kartha Masale (dark roasted Coorgi meat masala) and kachampuli, a coorg dark vinegar (made by fermenting and boiling the pulp of garcinia gummi gutta fruit) is the perfect gift for a foodie who loves to cook!

Kodava Kartha Masale, also known as Coorg Pork Masala or Dark Masala, is a signature spice blend from Kodagu (Coorg) that is characterized by its deep, earthy, smoky flavor. Its hallmark midnight-dark profile comes from dry-roasting spices like coriander, cloves, cinnamon, and peppercorns until they are deeply caramelized and smoky. It cuts right through rich meats and marries perfectly with a splash of sour, syrupy kachampuli.

Kachampuli, also known as Coorg dark vinegar, is a deeply tart vinegar made from the fruit Garcinia gummi-gutta, belonging to the Garcinia family. It is best known for the distinctive depth and colour it adds to traditional Kodava Pandi Curry, and can also be used in other meat and vegetarian dishes wherever sourness is needed. The juice of ripe fruits is fermented and then slowly boiled over a wood fire for 4–7 days to form a thick, dark reduction that stays good for 5–6 years when stored well, becoming more concentrated and potent with age, requiring only small quantities.

a) Both the masala and kachampuli are essential ingredients for an authentic Coorgi Pandi (pork) curry, and b) that packaging is just chef's kiss.

(They had us at the packaging, but we also love Puli for its mission: celebrating India’s diversity through native souring agents and regional spices.)