{"title":"Best Sellers","description":null,"products":[{"product_id":"brown-coriander-powder-10086","title":"BROWN CORIANDER POWDER","description":"\u003cp\u003eMiller Stores’ Normal Coriander Powder delivers a light, citrusy note to everyday cooking. Perfect for enhancing curries, gravies, and vegetable stir-fries, its mild sweetness complements other spices, making it a culinary essentialacross various cuisines.\u003c\/p\u003e\u003c!--story--\u003e\u003c!--faqs--\u003e\u003cdiv class=\"faqs\"\u003e\n\u003cdetails\u003e\u003csummary\u003eHow fresh is Brown Coriander Powder?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eIt is milled to order. Whole spice is kept in store and ground when you buy it or when your order is packed, not months earlier in a factory.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs anything added to Brown Coriander Powder?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eNo. No colour, no starch or husk bulking, no anti-caking agent and no preservative. Single ingredient, nothing else.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhy does Brown Coriander Powder clump?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eBecause there is no anti-caking agent in it. Freshly ground spice carries its own oil and absorbs humidity. Break it up with a dry spoon - it is a sign of what is absent.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow long does Brown Coriander Powder stay potent?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eThree to four months in an airtight, opaque container kept cool and dark. It stays safe longer but the aroma fades well before the colour does.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan I bring my own whole spice and have it milled like Brown Coriander Powder?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eYes. Bring it to the counter and we will mill it for you on the same machine, to whatever grind you want.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eDoes Brown Coriander Powder expire, and how would I know?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eIt does not become unsafe so much as it goes flat. Rub a pinch between your fingers and smell it: fresh powder releases aroma at once. If you have to work at it, the volatile oils have gone and it is time to replace it, however good the colour still looks.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eShould I keep Brown Coriander Powder in glass or plastic?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eEither, as long as it is airtight and opaque. Light does more damage than the container material. A steel dabba or a tinted jar in a cupboard beats a clear glass jar on the shelf above the hob every time.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan I keep Brown Coriander Powder in the fridge?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eBetter not. Taking a cold jar in and out of a warm kitchen condenses moisture inside it, and damp powder cakes and can grow mould. A cool, dark cupboard is the right place.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhat makes Brown Coriander Powder different from a supermarket packet?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eTiming, mostly. A packet was ground in a factory months earlier and has been sitting since. Ours is milled to order from whole spice you can look at first, so the aromatic oils are still in the powder, and nothing is added at any point - no colour, no starch, no anti-caking agent.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs Brown Coriander Powder freshly ground, or ground in advance and stored?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eMilled to order. Whole spice is kept in store and ground when you buy it or when your order is packed. We do not hold ground stock, which is the whole reason the shop has a mill in the customer area.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Miller Stores","offers":[{"title":"250g","offer_id":67913162326190,"sku":null,"price":100.0,"currency_code":"INR","in_stock":true},{"title":"500g","offer_id":67913162358958,"sku":"POWDER_NORMAL CORIANDER_","price":197.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/5318\/7246\/files\/brown-coriander-powder-main.webp?v=1793547135"},{"product_id":"cold-pressed-coconut-oil-10012","title":"COLD PRESSED COCONUT OIL","description":"\u003cp\u003eMiller Stores’ Cold Pressed Coconut Oil is made from fresh coconuts, slowly extracted to maintain its natural aromaand nutrients. Whether you use it for cooking, baking, oil pulling, or as a skin\/hair moisturizer, this versatile oil promises premium quality and purity. It’s unrefined, ensuring no loss of beneficial compounds.\u003c\/p\u003e\u003c!--story--\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eCold Pressed Coconut Oil — Pressed from Dried Copra\u003c\/h2\u003e\n\u003cp\u003eCold pressed coconut oil, crushed from sun-dried copra in a rotary press. Kerala households call this \u003cem\u003evelichenna\u003c\/em\u003e, and the test has always been the smell: real cold pressed coconut oil smells of coconut the moment you open it. Refined coconut oil does not, because deodorising removes exactly that.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow we make it\u003c\/h2\u003e\n\u003cp\u003eMature coconuts are split, the kernel dried in the sun until the moisture drops to around six per cent, and the dried copra pressed cold. Sun-drying rather than kiln-drying matters — it is slower, but kiln smoke taints the oil. The pressed oil rests, then goes through cloth. No bleaching earth, no steam deodorising, no hydrogenation.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eWhat goes in, what stays out\u003c\/h2\u003e\n\u003cp\u003eOne ingredient: coconut. No refined coconut oil blended in, no mineral oil, no palm oil cut, no fragrance added back. Adulteration with cheaper palm or paraffin oil is common in this category, which is why we test random batches and publish the reports.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eKerala cooking — thoran, avial, fish curry, and anything finished with a spoon of raw oil\u003c\/li\u003e\n\u003cli\u003eTempering mustard seeds and curry leaves\u003c\/li\u003e\n\u003cli\u003eMedium-heat frying; it is stable in the pan\u003c\/li\u003e\n\u003cli\u003eHair oil and skin application, being food-grade and unrefined\u003c\/li\u003e\n\u003cli\u003eBaking, where the coconut aroma is wanted\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow to store it\u003c\/h2\u003e\n\u003cp\u003eStore at room temperature away from sunlight. Below about 24°C it will set solid and white — that is the oil behaving correctly, not spoiling. Stand the bottle in warm water to liquefy it. Keep water and wet spoons out of the bottle; moisture is what turns coconut oil rancid.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eWhat it is called\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eLanguage\u003c\/th\u003e\n\u003cth\u003eName\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMalayalam\u003c\/td\u003e\n\u003ctd\u003eVelichenna \/ Thengaenna\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTamil\u003c\/td\u003e\n\u003ctd\u003eThengai ennai\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTelugu\u003c\/td\u003e\n\u003ctd\u003eKobbari nune\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHindi\u003c\/td\u003e\n\u003ctd\u003eNariyal tel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKannada\u003c\/td\u003e\n\u003ctd\u003eThenginakayi enne\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk blk--buy\"\u003e\n\u003ch2\u003eWhere to buy it\u003c\/h2\u003e\n\u003cp\u003eMilled to order at \u003ca href=\"\/hyderabad\"\u003eour Kondapur and Serilingampally stores in Hyderabad\u003c\/a\u003e, or shipped across India. Browse the rest of our \u003ca href=\"\/shop\/category\/freshly-extracted-oil-38\"\u003eFreshly Extracted Oil\u003c\/a\u003e range, or see \u003ca href=\"\/shop\/virgin-coconutoil-9958\"\u003ecold pressed virgin coconut oil\u003c\/a\u003e and \u003ca href=\"\/shop\/online-productoil-kaachiya-enna-kaachiya-enna-coconut-oil-10053\"\u003eKaachiya Enna coconut oil\u003c\/a\u003e. If you want the background, read \u003ca href=\"\/blog\/purity-adulteration-12\/how-to-spot-adulterated-chilli-powder-turmeric-and-coriander-at-home-8\"\u003ehow to spot adulterated spice at home\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\u003c!--faqs--\u003e\u003cdiv class=\"faqs\"\u003e\n\u003cdetails\u003e\u003csummary\u003eWhy does my cold pressed coconut oil solidify below 24°C?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eCoconut oil is mostly saturated fat, and it sets at around 24°C. Solidifying is proof it has not been blended with a cheaper liquid oil. Warm the bottle in hot water to pour; freezing and melting does it no harm.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhat is the difference between this and virgin coconut oil?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eThis is pressed from dried copra. Virgin coconut oil is extracted from fresh coconut milk without drying, which gives a milder aroma and a higher price. Cold pressed copra oil has the stronger, more traditional Kerala smell and is the one used for everyday cooking.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow can I tell if coconut oil has been adulterated with palm oil?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eRefrigerate a small amount. Pure coconut oil sets into one uniform white solid. If it separates into layers with an oily portion that stays liquid, another oil has been blended in. Our published batch reports cover this.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs coconut oil suitable for high-heat frying?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eFor shallow and medium frying, yes. Its smoke point is lower than refined oils, around 175°C for unrefined, so it is not ideal for repeated deep frying. Use groundnut or sesame oil for that.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan I use the same bottle for cooking and for hair?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eYes, it is a single food-grade oil with nothing added. Decant into a smaller bottle for bathroom use rather than dipping fingers into the cooking bottle, because moisture shortens its life.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhy does Cold Pressed Coconut Oil foam when it is heated?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eBecause there is no anti-foaming agent in it. Refined oils have silicone-based additives that stop this; unrefined oil does not, so it froths, particularly in humid weather. It is a sign of what is absent. If it bothers you, drop a small ball of tamarind into the hot oil for a minute and the foam settles.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eDoes Cold Pressed Coconut Oil contain trans fats or cholesterol?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eNo hydrogenation is used, so there is no industrially produced trans fat, and no plant oil contains cholesterol. Those two things are true of any genuinely unrefined, mechanically pressed oil, ours included.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs Cold Pressed Coconut Oil filtered, and why is it sometimes cloudy?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eIt is filtered through cloth only, never through bleaching clay. That leaves fine particles of the seed or kernel behind, so the oil can look cloudy and drop a little sediment. Perfectly clear oil has usually been through a refining step.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhat makes Cold Pressed Coconut Oil from Miller Stores different?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eIt is pressed in small batches in the shop rather than refined in a plant and shipped in drums. Nothing is bleached, deodorised or blended in, and there is no synthetic antioxidant to stretch the shelf life - so it is fresher, it smells of what it came from, and it is meant to be used rather than stored.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Miller Stores","offers":[{"title":"1l","offer_id":67913162948782,"sku":"OIL_COCONUT_","price":625.0,"currency_code":"INR","in_stock":true},{"title":"500ml","offer_id":67913162981550,"sku":"online","price":315.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/5318\/7246\/files\/cold-pressed-coconut-oil-main.webp?v=1793545758"},{"product_id":"green-premium-coriander-powder-10019","title":"GREEN PREMIUM CORIANDER POWDER","description":"\u003cp\u003eMiller Stores’ Coriander MCOP Powder comes from a special variety known for its smaller seeds and intensely aromatic profile. Double the flavor means double the culinary impact, making it a must-have spice for curries, soups, and marinades. Enjoy the fresh, citrusy notes that uplift any dish.\u003c\/p\u003e\u003c!--story--\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eGreen Premium Coriander Powder — Ground Fresh from Whole Seed\u003c\/h2\u003e\n\u003cp\u003eCoriander powder milled to order from whole green coriander seed. Coriander is the spice most quietly diluted in India, because its flavour is mild enough that a twenty per cent cut of husk or starch is hard to taste. Ground fresh from whole seed, it smells sweet and citrusy rather than dusty.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow we make it\u003c\/h2\u003e\n\u003cp\u003eWhole seed is cleaned and stone-sorted, then milled at the counter. Coriander seed is light and husky, so it is easy to grind — and equally easy to bulk out with its own spent husk, which is the common adulteration. We mill whole seed only, with nothing added back.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eWhat goes in, what stays out\u003c\/h2\u003e\n\u003cp\u003eOne ingredient: coriander seed. No spent husk returned to the powder, no starch, no dung or sawdust bulking, no colour. Screened and published like the rest.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe base of most South Indian masalas, in quantity\u003c\/li\u003e\n\u003cli\u003eSambar and rasam powders\u003c\/li\u003e\n\u003cli\u003eNorth Indian gravies, where it thickens as well as flavours\u003c\/li\u003e\n\u003cli\u003eDry rubs for fish and chicken\u003c\/li\u003e\n\u003cli\u003eAny recipe calling for dhania powder\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow to store it\u003c\/h2\u003e\n\u003cp\u003eOpaque, airtight, cool and dark. Coriander loses aroma faster than most powders because it is used in bulk and ground coarse — buy a quantity you will finish in two to three months.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eWhat it is called\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eLanguage\u003c\/th\u003e\n\u003cth\u003eName\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHindi\u003c\/td\u003e\n\u003ctd\u003eDhania powder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTamil\u003c\/td\u003e\n\u003ctd\u003eMalli thool\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTelugu\u003c\/td\u003e\n\u003ctd\u003eDhaniyala podi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMalayalam\u003c\/td\u003e\n\u003ctd\u003eMalli podi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKannada\u003c\/td\u003e\n\u003ctd\u003eKottambari pudi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk blk--buy\"\u003e\n\u003ch2\u003eWhere to buy it\u003c\/h2\u003e\n\u003cp\u003eMilled to order at \u003ca href=\"\/hyderabad\"\u003eour Kondapur and Serilingampally stores in Hyderabad\u003c\/a\u003e, or shipped across India. Browse the rest of our \u003ca href=\"\/shop\/category\/freshly-milled-spices-37\"\u003eFreshly Milled Spices\u003c\/a\u003e range, or see \u003ca href=\"\/shop\/online-productpowder-super-turmeric-lakadong-turmeric-powder-10072\"\u003eLakadong turmeric powder\u003c\/a\u003e and \u003ca href=\"\/shop\/online-productpowder-sambar-sambar-powder-10107\"\u003esambar powder\u003c\/a\u003e. If you want the background, read \u003ca href=\"\/blog\/purity-adulteration-12\/how-to-spot-adulterated-chilli-powder-turmeric-and-coriander-at-home-8\"\u003ehow to spot adulterated chilli, turmeric and coriander at home\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\u003c!--faqs--\u003e\u003cdiv class=\"faqs\"\u003e\n\u003cdetails\u003e\u003csummary\u003eHow is coriander powder adulterated, and can I check at home?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eUsually with spent husk, starch or, at the crude end, dried dung powder. Sprinkle the powder on water: husk and dung float and can be skimmed, while genuine coriander wets and sinks. A drop of iodine turning it blue-black indicates added starch.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhy does freshly ground coriander smell sweeter than packet powder?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eCoriander seed carries linalool and other volatile oils that leave within weeks of grinding. A packet ground months ago still looks the same and smells of comparatively little, which is why recipes calling for it often taste flat.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan I buy the whole seed and grind it myself?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eYes, we sell whole coriander seed and you can also bring your own to the counter for milling. Whole seed keeps its aroma about four times longer than powder.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs green coriander seed different from ordinary coriander seed?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eIt refers to the greener, plumper grade of seed rather than a different species. It is selected for aroma and gives a sweeter, more citrusy powder than the pale, thin-husked commodity grade.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow much coriander powder does a typical South Indian masala need?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eConsiderably more than most North Indian recipes — coriander is the bulk of a sambar or rasam powder rather than a background note. That is also why buying it freshly milled makes a noticeable difference to the finished dish.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eDoes Green Premium Coriander Powder expire, and how would I know?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eIt does not become unsafe so much as it goes flat. Rub a pinch between your fingers and smell it: fresh powder releases aroma at once. If you have to work at it, the volatile oils have gone and it is time to replace it, however good the colour still looks.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eShould I keep Green Premium Coriander Powder in glass or plastic?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eEither, as long as it is airtight and opaque. Light does more damage than the container material. A steel dabba or a tinted jar in a cupboard beats a clear glass jar on the shelf above the hob every time.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan I keep Green Premium Coriander Powder in the fridge?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eBetter not. Taking a cold jar in and out of a warm kitchen condenses moisture inside it, and damp powder cakes and can grow mould. A cool, dark cupboard is the right place.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhat makes Green Premium Coriander Powder different from a supermarket packet?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eTiming, mostly. A packet was ground in a factory months earlier and has been sitting since. Ours is milled to order from whole spice you can look at first, so the aromatic oils are still in the powder, and nothing is added at any point - no colour, no starch, no anti-caking agent.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs Green Premium Coriander Powder freshly ground, or ground in advance and stored?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eMilled to order. Whole spice is kept in store and ground when you buy it or when your order is packed. We do not hold ground stock, which is the whole reason the shop has a mill in the customer area.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Miller Stores","offers":[{"title":"100g","offer_id":67913163669678,"sku":null,"price":80.0,"currency_code":"INR","in_stock":true},{"title":"250g","offer_id":67913163702446,"sku":"CORIANDER-250","price":180.0,"currency_code":"INR","in_stock":true},{"title":"500g","offer_id":67913163735214,"sku":"CORIANDER-500","price":370.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/5318\/7246\/files\/online-productcorianderpowdercoriander-green-premium-coriander-powder-main.webp?v=1793547592"},{"product_id":"guntur-chili-powder-10085","title":"Guntur CHILI POWDER","description":"\u003cp\u003eFor those who crave high heat without a strong red color, Miller Stores’ Normal Chili Powder is the perfect solution. Made from select dried red chilies, it imparts a fiery punch that spices up any curry or gravy. A must-have for spice lovers who appreciate intensity in flavor.\u003c\/p\u003e\u003c!--story--\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eGuntur Chilli Powder — Andhra Heat, Milled to Order\u003c\/h2\u003e\n\u003cp\u003eGuntur chilli powder, milled to order from whole Sannam-type pods. This is the chilli that gives Andhra and Telangana cooking its character — several times hotter than Kashmiri, with a clean forward heat rather than a lingering burn.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow we make it\u003c\/h2\u003e\n\u003cp\u003eWhole pods from the Guntur belt are sorted, de-stemmed and milled at the counter. How hot the powder turns out depends on how much seed and internal placenta goes into the mill, since that is where the capsaicin sits — we mill to a consistent house ratio, and you can ask for it ground with more or less seed.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eWhat goes in, what stays out\u003c\/h2\u003e\n\u003cp\u003eOne ingredient: Guntur chilli. No dye, no starch or husk bulking, no anti-caking agent, no spent chilli blended back in. Screened for added colour, with reports published.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAndhra and Telangana gravies, where the chilli leads\u003c\/li\u003e\n\u003cli\u003eKaram podi and gunpowder podis\u003c\/li\u003e\n\u003cli\u003eAvakaya and other pickles\u003c\/li\u003e\n\u003cli\u003eBlending with Kashmiri or Byadgi to set heat independently of colour\u003c\/li\u003e\n\u003cli\u003eRasam and pepper-chilli preparations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow to store it\u003c\/h2\u003e\n\u003cp\u003eOpaque, airtight, cool and dark. Use within three to four months for full aroma. Heat outlasts aroma — an old powder is not milder, it is flatter, which is how people end up over-adding.\u003c\/p\u003e\n\u003cp\u003eFor the food-science reason grinding starts that clock, see our explainer on \u003ca href=\"\/blog\/purity-adulteration-12\/why-freshly-milled-spices-smell-stronger-14\"\u003ewhy freshly milled spices smell stronger\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eWhat it is called\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eLanguage\u003c\/th\u003e\n\u003cth\u003eName\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eTelugu\u003c\/td\u003e\n\u003ctd\u003eKaaram podi \/ Mirapakaya podi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTamil\u003c\/td\u003e\n\u003ctd\u003eMilagai thool\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHindi\u003c\/td\u003e\n\u003ctd\u003eLal mirch powder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMalayalam\u003c\/td\u003e\n\u003ctd\u003eMulaku podi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKannada\u003c\/td\u003e\n\u003ctd\u003eMenasina pudi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk blk--buy\"\u003e\n\u003ch2\u003eWhere to buy it\u003c\/h2\u003e\n\u003cp\u003eMilled to order at \u003ca href=\"\/hyderabad\"\u003eour Kondapur and Serilingampally stores in Hyderabad\u003c\/a\u003e, or shipped across India. Browse the rest of our \u003ca href=\"\/shop\/category\/freshly-milled-spices-37\"\u003eFreshly Milled Spices\u003c\/a\u003e range, or see \u003ca href=\"\/shop\/online-productkashmirikashmirikashmiri-premium-kashmiri-chili-powder-9974\"\u003eKashmiri chilli powder\u003c\/a\u003e and \u003ca href=\"\/shop\/online-productpowder-sambar-sambar-powder-10107\"\u003esambar powder\u003c\/a\u003e. If you want the background, read \u003ca href=\"\/blog\/purity-adulteration-12\/kashmiri-vs-guntur-vs-byadgi-chilli-which-to-use-when-9\"\u003eKashmiri vs Guntur vs Byadgi chilli\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\u003c!--faqs--\u003e\u003cdiv class=\"faqs\"\u003e\n\u003cdetails\u003e\u003csummary\u003eWhat is the difference between Kashmiri chilli and Guntur chilli?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eHeat and colour, in opposite proportions. Kashmiri sits around 1,000-2,000 Scoville units with very high colour; Guntur runs roughly 25,000-40,000 with moderate colour. Kashmiri is for redness, Guntur is for heat. Most cooks keep both.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow hot is Guntur chilli powder in practice?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eHot enough that a teaspoon is not interchangeable with a teaspoon of Kashmiri. If you are adapting a recipe written for Kashmiri powder, start with a quarter of the quantity and adjust.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan you mill it with less seed to make it milder?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eYes. Most of the capsaicin is in the seed and the white placenta, so the ratio milled in decides the heat. Ask at the counter and we will grind it lighter or hotter.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs Guntur chilli the same as Sannam?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eSannam, usually Sannam S4, is the main variety grown in and around Guntur and is what most Guntur chilli powder is made from. The district name and the variety name get used interchangeably in the trade.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhy does freshly milled chilli powder clump?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eBecause there is no anti-caking agent in it. Chilli contains natural oil and absorbs humidity, so fresh powder packs together. It is a sign of what is absent, not of a fault. Store it dry and break it up with a spoon.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eDoes Guntur Chilli Powder expire, and how would I know?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eIt does not become unsafe so much as it goes flat. Rub a pinch between your fingers and smell it: fresh powder releases aroma at once. If you have to work at it, the volatile oils have gone and it is time to replace it, however good the colour still looks.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eShould I keep Guntur Chilli Powder in glass or plastic?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eEither, as long as it is airtight and opaque. Light does more damage than the container material. A steel dabba or a tinted jar in a cupboard beats a clear glass jar on the shelf above the hob every time.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan I keep Guntur Chilli Powder in the fridge?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eBetter not. Taking a cold jar in and out of a warm kitchen condenses moisture inside it, and damp powder cakes and can grow mould. A cool, dark cupboard is the right place.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhat makes Guntur Chilli Powder different from a supermarket packet?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eTiming, mostly. A packet was ground in a factory months earlier and has been sitting since. Ours is milled to order from whole spice you can look at first, so the aromatic oils are still in the powder, and nothing is added at any point - no colour, no starch, no anti-caking agent.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs Guntur Chilli Powder freshly ground, or ground in advance and stored?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eMilled to order. Whole spice is kept in store and ground when you buy it or when your order is packed. We do not hold ground stock, which is the whole reason the shop has a mill in the customer area.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Miller Stores","offers":[{"title":"100g","offer_id":67913163767982,"sku":null,"price":70.0,"currency_code":"INR","in_stock":true},{"title":"250g","offer_id":67913163800750,"sku":null,"price":175.0,"currency_code":"INR","in_stock":true},{"title":"500g","offer_id":67913163833518,"sku":"POWDER_NORMAL CHILI_","price":365.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/5318\/7246\/files\/guntur-chili-powder-main.webp?v=1793547166"},{"product_id":"lakadong-turmeric-powder-10072","title":"Lakadong Turmeric Powder","description":"\u003cp\u003eGrown in the fertile soils of Meghalaya, Miller Stores’ Super Turmeric Powder boasts a curcumin level of 8+%, making it exceptionally potent. Its bright golden color and earthy aroma lend anti-inflammatory and antioxidant benefits. Incorporate into curries, golden milk, or turmeric lattes for a health-packed punch.\u003c\/p\u003e\u003c!--story--\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eLakadong Turmeric Powder — Single Origin, High Curcumin\u003c\/h2\u003e\n\u003cp\u003eLakadong turmeric from the Jaintia Hills of Meghalaya, milled to order. Lakadong is the variety prized for its unusually high curcumin content and deep orange-red colour — noticeably darker and more pungent than ordinary yellow turmeric.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow we make it\u003c\/h2\u003e\n\u003cp\u003eWhole dried Lakadong rhizome is cleaned, sorted and milled at the counter. Turmeric is dense and oily, so it is milled slowly to avoid heating the powder, which would drive off the volatile oils that carry its aroma. Nothing is pre-ground and warehoused.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eWhat goes in, what stays out\u003c\/h2\u003e\n\u003cp\u003eOne ingredient: Lakadong turmeric rhizome. No metanil yellow, no lead chromate — the two dyes used to brighten poor turmeric, both hazardous — no chalk, no starch, no rice flour. Random batches are screened and the reports published.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eEveryday curries, dals and sabzis\u003c\/li\u003e\n\u003cli\u003eGolden milk and haldi doodh, where curcumin content matters\u003c\/li\u003e\n\u003cli\u003eMarinades for fish and chicken\u003c\/li\u003e\n\u003cli\u003ePickling\u003c\/li\u003e\n\u003cli\u003eAny dish where you want colour and earthiness rather than just yellow\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow to store it\u003c\/h2\u003e\n\u003cp\u003eOpaque, airtight, cool and dark. Turmeric stains, so use a dedicated container. Holds well for four to six months; the colour lasts longer than the aroma. Never refrigerate. For how this compares with chilli and coriander powder, and what the published research says about why ground spice fades faster than whole, see our \u003ca href=\"\/blog\/purity-adulteration-12\/shelf-life-chilli-turmeric-coriander-powder-15\"\u003eshelf-life guide for ground spices\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eWhat it is called\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eLanguage\u003c\/th\u003e\n\u003cth\u003eName\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHindi\u003c\/td\u003e\n\u003ctd\u003eHaldi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTamil\u003c\/td\u003e\n\u003ctd\u003eManjal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTelugu\u003c\/td\u003e\n\u003ctd\u003ePasupu\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMalayalam\u003c\/td\u003e\n\u003ctd\u003eManjal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKannada\u003c\/td\u003e\n\u003ctd\u003eArishina\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk blk--buy\"\u003e\n\u003ch2\u003eWhere to buy it\u003c\/h2\u003e\n\u003cp\u003eMilled to order at \u003ca href=\"\/hyderabad\"\u003eour Kondapur and Serilingampally stores in Hyderabad\u003c\/a\u003e, or shipped across India. Browse the rest of our \u003ca href=\"\/shop\/category\/freshly-milled-spices-37\"\u003eFreshly Milled Spices\u003c\/a\u003e range, or see \u003ca href=\"\/shop\/online-productkashmirikashmirikashmiri-premium-kashmiri-chili-powder-9974\"\u003eKashmiri chilli powder\u003c\/a\u003e and \u003ca href=\"\/shop\/online-productcorianderpowdercoriander-green-premium-coriander-powder-10019\"\u003egreen coriander powder\u003c\/a\u003e. If you want the background, read \u003ca href=\"\/blog\/purity-adulteration-12\/how-to-spot-adulterated-chilli-powder-turmeric-and-coriander-at-home-8\"\u003ehow to spot adulterated chilli, turmeric and coriander at home\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\u003c!--faqs--\u003e\u003cdiv class=\"faqs\"\u003e\n\u003cdetails\u003e\u003csummary\u003eWhat is Lakadong turmeric and why is it sought after?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eLakadong is a turmeric variety grown in the Jaintia Hills of Meghalaya, known for a curcumin content well above ordinary commercial turmeric and for its deep orange-red colour. It is grown in limited quantity, which is why it costs more.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow do I check turmeric powder for adulteration at home?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eAdd a teaspoon to water with a few drops of dilute hydrochloric acid. Pure turmeric turns pink or violet and the colour disappears on further dilution. If the pink persists after diluting, metanil yellow is present. A drop of iodine turning the mixture blue-black indicates added starch.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhy is your turmeric darker than the one I usually buy?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eLakadong is naturally a deeper orange-red than common yellow turmeric varieties. Pale turmeric that has been brightened with dye looks vivid yellow rather than deep orange. Colour here comes from the variety, not from a bottle.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eDo you publish the curcumin percentage?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eWe publish the batch test reports on our lab reports page, and curcumin is among the parameters tested. Because it is a crop it varies between harvests, so we report the batch figure rather than quote a single fixed number.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eDoes turmeric powder lose potency over time?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eThe aroma and volatile oils fade within a few months; the colour lasts considerably longer. So an old turmeric still looks fine and tastes of much less, which is the argument for buying smaller quantities more often.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eDoes Lakadong Turmeric Powder expire, and how would I know?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eIt does not become unsafe so much as it goes flat. Rub a pinch between your fingers and smell it: fresh powder releases aroma at once. If you have to work at it, the volatile oils have gone and it is time to replace it, however good the colour still looks.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eShould I keep Lakadong Turmeric Powder in glass or plastic?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eEither, as long as it is airtight and opaque. Light does more damage than the container material. A steel dabba or a tinted jar in a cupboard beats a clear glass jar on the shelf above the hob every time.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan I keep Lakadong Turmeric Powder in the fridge?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eBetter not. Taking a cold jar in and out of a warm kitchen condenses moisture inside it, and damp powder cakes and can grow mould. A cool, dark cupboard is the right place.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhat makes Lakadong Turmeric Powder different from a supermarket packet?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eTiming, mostly. A packet was ground in a factory months earlier and has been sitting since. Ours is milled to order from whole spice you can look at first, so the aromatic oils are still in the powder, and nothing is added at any point - no colour, no starch, no anti-caking agent.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs Lakadong Turmeric Powder freshly ground, or ground in advance and stored?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eMilled to order. Whole spice is kept in store and ground when you buy it or when your order is packed. We do not hold ground stock, which is the whole reason the shop has a mill in the customer area.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Miller Stores","offers":[{"title":"100g","offer_id":67913164816558,"sku":"online-productPOWDER_SUPER TURMERIC_","price":127.0,"currency_code":"INR","in_stock":true},{"title":"250g","offer_id":67913164849326,"sku":null,"price":317.5,"currency_code":"INR","in_stock":true},{"title":"500g","offer_id":67913164882094,"sku":null,"price":635.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/5318\/7246\/files\/lakadong-turmeric-powder-main.webp?v=1793547209"},{"product_id":"premium-kashmiri-chili-powder-9974","title":"PREMIUM KASHMIRI CHILI (POWDER)","description":"\u003cp\u003eAdd vibrant red color and low spice level to your dishes with Miller Stores’ Kashmiri Chili Powder. Renowned for its natural coloring properties, it’s perfect for curries, tandoori marinades, and grilled meats. Achieve a rich appearance and delicate spiciness that elevates the overall flavor.\u003c\/p\u003e\u003c!--story--\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003ePremium Kashmiri Chilli Powder — Colour Without Colouring\u003c\/h2\u003e\n\u003cp\u003eKashmiri-type chilli powder, milled to order from whole pods. Very low heat and very high colour, which is exactly why it goes into tandoori marinades and rogan josh. The red you see is the chilli. Nothing is added to deepen it.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow we make it\u003c\/h2\u003e\n\u003cp\u003eWhole pods are hand-sorted, stems removed, cleaned and milled at the counter on the day of sale. Nothing is pre-ground and stored. Because the pods are milled with a controlled proportion of seed, the heat stays where Kashmiri chilli should be — low — and the colour stays high.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eWhat goes in, what stays out\u003c\/h2\u003e\n\u003cp\u003eOne ingredient: Kashmiri-type chilli. No Sudan Red, no Rhodamine B, no starch or rice flour bulking, no anti-caking agent, no brick or soapstone powder. Our published lab report for this chilli screens 221 pesticide residues — see \u003ca href=\"\/blog\/purity-adulteration-12\/how-to-read-a-spice-lab-report-moisture-ash-colour-17\"\u003ehow to read it, and what it does and doesn't cover\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTandoori and tikka marinades, where colour matters more than heat\u003c\/li\u003e\n\u003cli\u003eRogan josh and other Kashmiri preparations\u003c\/li\u003e\n\u003cli\u003eButter chicken and restaurant-style gravies\u003c\/li\u003e\n\u003cli\u003eBlending with a hotter chilli to control colour independently of heat\u003c\/li\u003e\n\u003cli\u003eAny dish where you want red without burn\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow to store it\u003c\/h2\u003e\n\u003cp\u003eAn opaque airtight container in a cool dark cupboard — not the clear jar above the hob. Freshly milled powder holds its aroma about three to four months. Do not refrigerate; condensation cakes the powder.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eWhat it is called\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eLanguage\u003c\/th\u003e\n\u003cth\u003eName\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHindi\u003c\/td\u003e\n\u003ctd\u003eKashmiri lal mirch powder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTamil\u003c\/td\u003e\n\u003ctd\u003eMilagai thool\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTelugu\u003c\/td\u003e\n\u003ctd\u003eKaaram podi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMalayalam\u003c\/td\u003e\n\u003ctd\u003eMulaku podi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKannada\u003c\/td\u003e\n\u003ctd\u003eMenasina pudi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk blk--buy\"\u003e\n\u003ch2\u003eWhere to buy it\u003c\/h2\u003e\n\u003cp\u003eMilled to order at \u003ca href=\"\/hyderabad\"\u003eour Kondapur and Serilingampally stores in Hyderabad\u003c\/a\u003e, or shipped across India. Browse the rest of our \u003ca href=\"\/shop\/category\/freshly-milled-spices-37\"\u003eFreshly Milled Spices\u003c\/a\u003e range, or see \u003ca href=\"\/shop\/guntur-chili-powder-10085\"\u003eGuntur chilli powder\u003c\/a\u003e and \u003ca href=\"\/shop\/online-productpowder-super-turmeric-lakadong-turmeric-powder-10072\"\u003eLakadong turmeric powder\u003c\/a\u003e. If you want the background, read \u003ca href=\"\/blog\/purity-adulteration-12\/kashmiri-vs-guntur-vs-byadgi-chilli-which-to-use-when-9\"\u003eKashmiri vs Guntur vs Byadgi chilli\u003c\/a\u003e, or \u003ca href=\"\/blog\/purity-adulteration-12\/how-to-read-a-spice-lab-report-moisture-ash-colour-17\"\u003ehow to read a spice lab report\u003c\/a\u003e for what FSSAI's moisture, ash and colour limits mean.\u003c\/p\u003e\n\u003c\/div\u003e\u003c!--faqs--\u003e\u003cdiv class=\"faqs\"\u003e\n\u003cdetails\u003e\u003csummary\u003eHow can I tell if chilli powder has added colour?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eSprinkle half a teaspoon on a glass of water without stirring. Pure powder floats then sinks as a mass; a water-soluble dye sends coloured streaks running down through the water. A cotton ball dipped in liquid paraffin and rubbed on the powder will pick up bright pink if Rhodamine B is present.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs deggi mirch the same as Kashmiri chilli powder?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eNot quite. Deggi mirch is usually a blend, often Kashmiri-type chilli with a hotter variety added for bite. Kashmiri powder is a single chilli type chosen for colour and very low heat. Deggi mirch is generally the hotter of the two.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs your Kashmiri chilli actually grown in Kashmir?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eGenuine Kashmir-grown production is small, and much of what the Indian market calls Kashmiri chilli is Kashmiri-type or Byadgi-type chilli grown elsewhere and selected for the same low-heat, high-colour profile. We would rather say that plainly than imply an origin we cannot evidence.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhy is the shade slightly different between batches?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eBecause it is a crop. Colour value varies with the harvest, the drying weather and the field. A powder that is identical in every batch has usually been standardised with dye. Batch variation is the honest signal.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eDo you add anti-caking agent or starch to your powders?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eNo. Nothing is added at all. That is why freshly milled powder can clump a little in humid weather — there is no silicon dioxide in it to keep the grains apart. Break it up with a dry spoon.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow fresh is the powder I receive?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eIt is milled to order. Whole pods sit in store; the powder is ground when you buy it or when the order is packed, not months earlier in a factory.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eDoes Premium Kashmiri Chilli Powder expire, and how would I know?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eIt does not become unsafe so much as it goes flat. Rub a pinch between your fingers and smell it: fresh powder releases aroma at once. If you have to work at it, the volatile oils have gone and it is time to replace it, however good the colour still looks.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eShould I keep Premium Kashmiri Chilli Powder in glass or plastic?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eEither, as long as it is airtight and opaque. Light does more damage than the container material. A steel dabba or a tinted jar in a cupboard beats a clear glass jar on the shelf above the hob every time.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan I keep Premium Kashmiri Chilli Powder in the fridge?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eBetter not. Taking a cold jar in and out of a warm kitchen condenses moisture inside it, and damp powder cakes and can grow mould. A cool, dark cupboard is the right place.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhat makes Premium Kashmiri Chilli Powder different from a supermarket packet?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eTiming, mostly. A packet was ground in a factory months earlier and has been sitting since. Ours is milled to order from whole spice you can look at first, so the aromatic oils are still in the powder, and nothing is added at any point - no colour, no starch, no anti-caking agent.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs Premium Kashmiri Chilli Powder freshly ground, or ground in advance and stored?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eMilled to order. Whole spice is kept in store and ground when you buy it or when your order is packed. We do not hold ground stock, which is the whole reason the shop has a mill in the customer area.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Miller Stores","offers":[{"title":"100gm","offer_id":67913165471918,"sku":"KASHMIRI-CHILI-100","price":190.0,"currency_code":"INR","in_stock":true},{"title":"250gm","offer_id":67913165504686,"sku":"KASHMIRI-CHILI-250","price":450.0,"currency_code":"INR","in_stock":true},{"title":"500gm","offer_id":67913165537454,"sku":"KASHMIRI-CHILI-500","price":910.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/5318\/7246\/files\/online-productkashmirikashmirikashmiri-premium-kashmiri-chili-powder-main.webp?v=1793547784"},{"product_id":"red-fish-curry-masala-kottayam-10058","title":"Red Fish Curry Masala (Kottayam)","description":"\u003cp\u003eRecreate the signature taste of Kottayam’s fish curries with Miller Stores’ Kottayam Fish Masala. Featuring chili, coriander, turmeric, black pepper, and fenugreek, this blend infuses fish with a tangy-spicy note typical of Kerala’s backwater cuisine. Perfect for coconut-based or tamarind-based curries.\u003c\/p\u003e\u003c!--story--\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eKottayam Fish Curry Masala — The Red Meen Curry Blend\u003c\/h2\u003e\n\u003cp\u003eThe Kottayam fish curry masala, ground to order. Central Travancore meen curry is the red, fiercely sour one — no coconut milk, soured with kudampuli rather than tamarind, and built on a chilli-forward blend that is quite different from the mild Malabar style.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow we make it\u003c\/h2\u003e\n\u003cp\u003eChilli, coriander, fenugreek, turmeric and pepper are roasted separately and milled together to a fine powder. The blend is deliberately chilli-heavy and coriander-light compared with a sambar powder, because a Kottayam meen curry gets its body from the reduction and the kudampuli rather than from ground coriander.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eWhat goes in, what stays out\u003c\/h2\u003e\n\u003cp\u003eRoasted whole spices only. No rice flour to thicken, no added colour to redden the gravy, no preservative, no MSG.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eKottayam-style red fish curry with kudampuli\u003c\/li\u003e\n\u003cli\u003eKarimeen and seer fish preparations\u003c\/li\u003e\n\u003cli\u003ePrawn roast and fish fry marinades\u003c\/li\u003e\n\u003cli\u003eAny Kerala curry where you want heat and sourness rather than coconut richness\u003c\/li\u003e\n\u003cli\u003eClay-pot fish curry, which tastes better the next day\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow to store it\u003c\/h2\u003e\n\u003cp\u003eAirtight, cool and dark; use within three months. Keep it away from steam — this is a masala people reach for with wet hands while cooking, and that is how a jar gets ruined.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eWhat it is called\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eLanguage\u003c\/th\u003e\n\u003cth\u003eName\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMalayalam\u003c\/td\u003e\n\u003ctd\u003eMeen curry podi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTamil\u003c\/td\u003e\n\u003ctd\u003eMeen kuzhambu podi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTelugu\u003c\/td\u003e\n\u003ctd\u003eChepala pulusu masala\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHindi\u003c\/td\u003e\n\u003ctd\u003eMachhli masala\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKannada\u003c\/td\u003e\n\u003ctd\u003eMeenu saaru pudi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk blk--buy\"\u003e\n\u003ch2\u003eWhere to buy it\u003c\/h2\u003e\n\u003cp\u003eMilled to order at \u003ca href=\"\/hyderabad\"\u003eour Kondapur and Serilingampally stores in Hyderabad\u003c\/a\u003e, or shipped across India. Browse the rest of our \u003ca href=\"\/shop\/category\/masala-blend-34\"\u003eMasala Blends\u003c\/a\u003e range, or see \u003ca href=\"\/shop\/online-productpowder-sambar-sambar-powder-10107\"\u003esambar powder\u003c\/a\u003e and \u003ca href=\"\/shop\/cold-pressed-coconut-oil-10012\"\u003ecold pressed coconut oil\u003c\/a\u003e. If you want the background, read \u003ca href=\"\/blog\/purity-adulteration-12\/kashmiri-vs-guntur-vs-byadgi-chilli-which-to-use-when-9\"\u003eKashmiri vs Guntur vs Byadgi chilli\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\u003c!--faqs--\u003e\u003cdiv class=\"faqs\"\u003e\n\u003cdetails\u003e\u003csummary\u003eWhat makes Kottayam fish curry masala different from other fish masalas?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eKottayam style is the red, sour, coconut-free one. It is soured with kudampuli rather than tamarind and is far more chilli-forward than Malabar fish curry, which uses coconut milk and a gentler blend. The two are not interchangeable.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhat is kudampuli and do I need it?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eKudampuli, also called Malabar tamarind or kodampuli, is a smoked dried fruit rind used to sour Kerala fish curry. It is essential to the Kottayam style — ordinary tamarind gives a different, blunter sourness. Soak two or three pieces before adding.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhich fish suits this masala best?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eFirm-fleshed fish that holds up to a long simmer — seer, kingfish, sardine and karimeen are all traditional. Delicate fish tends to break up in the reduction.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs Kottayam fish curry masala hotter than other Kerala masalas?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eYes, by design. Kottayam meen curry is a hot, sour curry and the blend reflects that, unlike the coconut-milk Malabar style. We can grind it milder to order, though it moves the dish away from the traditional taste.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhy does the curry taste better the next day?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eThe kudampuli keeps releasing sourness and the masala continues to penetrate the fish as it stands. Kerala households routinely cook it a day ahead, and a clay pot helps.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs Kottayam Fish Curry Masala suitable for vegetarians?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eYes. It is made from spices, dal and salt only, with no animal-derived ingredient and no anti-caking agent.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eDoes Kottayam Fish Curry Masala contain MSG or artificial flavouring?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eNo. No MSG, no artificial flavour, no colour and no preservative. The flavour comes from roasting the whole spices properly, which is also why it has a shorter shelf life than a supermarket packet.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhat makes Kottayam Fish Curry Masala different from a supermarket masala?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eIt is blended and ground in small batches from whole spices rather than produced in a long factory run and warehoused. There is no filler, no colour and no preservative in it, so it smells of the spices themselves - and it has a shorter useful life than a packet, which is the honest trade-off.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs Kottayam Fish Curry Masala ground to order?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eYes, in small batches. Ground spice loses its aroma within a few months, so holding large quantities of a finished blend would defeat the point.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Miller Stores","offers":[{"title":"100g","offer_id":67913165897902,"sku":"online-productMASALA_KOTTAYAM FISH_","price":135.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/5318\/7246\/files\/g1_5e44dbbf-48c0-49fd-80cd-7a63b15a29fa.webp?v=1793547832"},{"product_id":"sambar-powder-10107","title":"SAMBAR POWDER","description":"\u003cp\u003eMiller Stores’ Sambar Powder is a concentrated blend of coriander, cumin, fenugreek, and chilies that forms the foundation of a classic South Indian sambar. Simply add this aromatic mix to dal and vegetables for a rich, authenticflavor that’s both comforting and delicious.\u003c\/p\u003e\u003c!--story--\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eSambar Powder — Kerala Style, Ground from Whole Spice\u003c\/h2\u003e\n\u003cp\u003eKerala sambar powder, dry-roasted and ground to order from whole spices. Coriander-led, with chilli, fenugreek, curry leaf and roasted dal — a rounder, more aromatic blend than the hotter, tamarind-forward Tamil style. Nothing in it is pre-ground.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow we make it\u003c\/h2\u003e\n\u003cp\u003eEach component is roasted separately, because coriander, chilli, fenugreek and dal all reach their point at different times — roasting them together is the usual shortcut and it either scorches the fenugreek or underdoes the coriander. Once cooled, the lot goes into the mill together so the oils from the dal bind the powder naturally.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eWhat goes in, what stays out\u003c\/h2\u003e\n\u003cp\u003eWhole spices and dal only. No rice flour or starch bulking, no added colour, no anti-caking agent, no preservative, no spent coriander husk. The blend is coriander-dominant because that is what the recipe requires, not to cheapen it.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow to use it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSambar, obviously — vegetable, drumstick or onion\u003c\/li\u003e\n\u003cli\u003eKerala-style vegetable stews and olan-adjacent dishes\u003c\/li\u003e\n\u003cli\u003eSeasoning for poriyal and thoran\u003c\/li\u003e\n\u003cli\u003eRasam, used lightly alongside pepper\u003c\/li\u003e\n\u003cli\u003eA base to which you add your own extra chilli\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eHow to store it\u003c\/h2\u003e\n\u003cp\u003eAirtight and opaque, cool and dark. Roasted blends hold aroma about three months. Because there is roasted dal in it, keep it especially dry — moisture is what makes a sambar powder go stale-smelling.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk\"\u003e\n\u003ch2\u003eWhat it is called\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth\u003eLanguage\u003c\/th\u003e\n\u003cth\u003eName\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMalayalam\u003c\/td\u003e\n\u003ctd\u003eSambar podi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTamil\u003c\/td\u003e\n\u003ctd\u003eSambar podi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTelugu\u003c\/td\u003e\n\u003ctd\u003eSambar podi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHindi\u003c\/td\u003e\n\u003ctd\u003eSambar masala\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKannada\u003c\/td\u003e\n\u003ctd\u003eSaaru pudi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\u003cdiv class=\"blk blk--buy\"\u003e\n\u003ch2\u003eWhere to buy it\u003c\/h2\u003e\n\u003cp\u003eMilled to order at \u003ca href=\"\/hyderabad\"\u003eour Kondapur and Serilingampally stores in Hyderabad\u003c\/a\u003e, or shipped across India. Browse the rest of our \u003ca href=\"\/shop\/category\/masala-blend-34\"\u003eMasala Blends\u003c\/a\u003e range, or see \u003ca href=\"\/shop\/online-productchutneypowder-kerala-chutney-powder-10009\"\u003eKerala chutney powder\u003c\/a\u003e and \u003ca href=\"\/shop\/online-productcorianderpowdercoriander-green-premium-coriander-powder-10019\"\u003egreen coriander powder\u003c\/a\u003e. If you want the background, read \u003ca href=\"\/blog\/purity-adulteration-12\/how-to-spot-adulterated-chilli-powder-turmeric-and-coriander-at-home-8\"\u003ehow to spot adulterated spice at home\u003c\/a\u003e, or see our \u003ca href=\"\/blog\/cooking-with-miller-11\/sambar-powder-ingredients-ratio-13\"\u003esambar powder ratio chart\u003c\/a\u003e if you want to know exactly what goes into a blend like this one.\u003c\/p\u003e\n\u003c\/div\u003e\u003c!--faqs--\u003e\u003cdiv class=\"faqs\"\u003e\n\u003cdetails\u003e\u003csummary\u003eIs this Kerala-style or Tamil-style sambar powder?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eKerala style. It is coriander-led and more aromatic, with curry leaf and roasted dal in the blend. Tamil sambar powders are generally hotter and leaner on coriander, built to work with a heavier hand of tamarind.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhat exactly goes into it?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eCoriander seed as the base, dried red chilli, fenugreek, roasted dal, curry leaf and turmeric, each roasted separately then milled together. No filler and no preservative of any kind.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhy do you roast the spices separately?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eThey roast at different rates. Fenugreek turns bitter quickly while coriander needs longer to develop its aroma. Roasting everything in one pan is faster but always compromises one of them.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eHow much should I use for a pot of sambar?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eRoughly one and a half to two tablespoons for four servings, added after the vegetables soften and before the tamarind. Freshly ground powder is stronger than a packet, so start at the lower end.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eCan I ask for it ground with less chilli?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eYes. We mill the blend to order, so the chilli proportion can be dialled down or up at the counter. Households cooking for children usually ask for it milder.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs Sambar Powder suitable for vegetarians?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eYes. It is made from spices, dal and salt only, with no animal-derived ingredient and no anti-caking agent.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eDoes Sambar Powder contain MSG or artificial flavouring?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eNo. No MSG, no artificial flavour, no colour and no preservative. The flavour comes from roasting the whole spices properly, which is also why it has a shorter shelf life than a supermarket packet.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eWhat makes Sambar Powder different from a supermarket masala?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eIt is blended and ground in small batches from whole spices rather than produced in a long factory run and warehoused. There is no filler, no colour and no preservative in it, so it smells of the spices themselves - and it has a shorter useful life than a packet, which is the honest trade-off.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eIs Sambar Powder ground to order?\u003c\/summary\u003e\u003cdiv class=\"a\"\u003e\u003cp\u003eYes, in small batches. Ground spice loses its aroma within a few months, so holding large quantities of a finished blend would defeat the point.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Miller Stores","offers":[{"title":"100g","offer_id":67913166028974,"sku":"online-productPOWDER_SAMBAR_","price":120.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/5318\/7246\/files\/products-2026-11-ref-sambar.png_c98fd248_2K_61a5d988-9f4b-4cb1-a85c-2f19477810fc.jpg?v=1793629954"},{"product_id":"turmeric-powder-10115","title":"TURMERIC POWDER.","description":"\u003cp\u003eExperience the golden goodness of Miller Stores’ Turmeric Powder, sourced from Gujarat and boasting a 3+% curcumin content. Known for its anti-inflammatory properties and vibrant hue, turmeric is essential for curries, golden milk, and many traditional remedies\u003c\/p\u003e\u003c!--story--\u003e\u003c!--faqs--\u003e","brand":"Miller Stores","offers":[{"title":"250g","offer_id":67913166291118,"sku":null,"price":150.0,"currency_code":"INR","in_stock":true},{"title":"500g","offer_id":67913166323886,"sku":"POWDER_TURMERIC_","price":300.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0686\/5318\/7246\/files\/turmeric-powder-main.webp?v=1793547322"}],"url":"https:\/\/www.millerstores.com\/collections\/best-sellers.oembed","provider":"Miller Stores","version":"1.0","type":"link"}