Antioxidant Ingredients
Made with ingredients valued in traditional Tamil kitchens.
Kavuni Rice Kali Flour is milled from Kavuni arisi — the black glutinous rice native to the Tirunelveli coast — for cooking kavuni kali, a traditional Tamil sweet porridge eaten during festivals and family celebrations. When cooked, Kavuni rice turns the kali a deep purple-black with a naturally sweet, slightly sticky character from the glutinous starch. To prepare: cook the flour with coconut milk and jaggery, stirring continuously until it thickens to a smooth, glossy pudding. Serve warm. The 250g pack makes 4–6 servings. No preservatives, artificial flavours or colours. Mrs. Esakkiammal mills the flour in small batches at Iyarkai Pantry. Kavuni kali is one of the most visually dramatic and traditionally significant Tamil sweet dishes — the deep purple colour and rich aroma make it a memorable preparation for festival meals and gifting occasions.
Made with ingredients valued in traditional Tamil kitchens.
Good for a filling snack, breakfast or pantry staple.
Made for regular Tamil home cooking.
Useful for traditional porridges, mixes and home recipes.
Based on ingredients and traditional food use. Not medical advice.
Kavuni Rice Kali Flour is built around Kavuni black rice, so the nutrition story comes from familiar pantry ingredients rather than artificial fortification. Customers usually choose it for antioxidant ingredients and everyday energy. Use it as part of a balanced meal or snack routine, not as a medical treatment. For lab-tested product context, see Iyarkai Pantry's lab reports page where available.
Good for home kitchens that prepare porridges, kali, dosa-style mixes or traditional recipes.
Store in an airtight container in a cool, dry place. Keep away from moisture, direct sunlight and wet spoons. Spice powders are best used within 6 months for freshness.