Introducing Curd Chili Salt

Over the past few weeks, I’ve been hinting at something very special - a labor of love that brings together two beloved food traditions. We felt each part deserved attention - so, in the first newsletter of this series, we talked about love itself and how food is one of the purest ways we express it. Then, we explored the magic of salt, all the forms and ways in which it is harvested - from the ancient mineral-rich springs of Salies-de-Béarn to the delicate crunch of hand-harvested fleur de sel. And finally, we turned to our beloved, magical curd chilies - their tang, smokiness, and deep umami, evoking childhood summers and the scent of fermentation in the air.

Now, it’s time to bring it all together. Introducing our newest drop: Curd Chili Fleur de Sel.

Three years ago, I wandered into a local grocery store in Salies-de-Béarn, a small town in southwestern France. Nestled in the rolling green countryside, it’s a place where salt quite literally flows through the air. The town is built atop natural saltwater springs - so mineral-rich that legend has it a wounded boar, left for dead by hunters, was found perfectly preserved in a crystalline salt crust. It’s been a salt-making hub ever since.

At the flagship salt factory store, I was met with an entire aisle dedicated to fleur de sel - the delicate, hand-harvested sea salt considered the pinnacle of seasoning. There were jars infused with truffle, citrus zest, dried herbs, even one with crushed violets.

Until then, I had no idea about finishing salts. What were these strange concoctions? They seemed unnecessarily extravagant even - what was the big deal? It’s just salt, no? How different could it be from regular salt? But curiosity won, and I brought home a simple jar of unflavored fleur de sel (definitely more expensive than my regular table salt, I might add). The more I learned about salt production, the more I fell in love with fleur de sel.

I started sprinkling it over eggs, flaked fish, buttery corn on the cob, on fruit, even on the rim of a cocktail glass. And suddenly, I understood. Fleur de sel wasn’t just about saltiness - it was about texture, subtle bursts of mineral complexity, and how a pinch at just the right moment could make everything taste more alive.

And of course, the South Indian in me soon had an idea: What if I crushed some curd chilies into my jar? I was anyway reaching out for a bit of heat, every time I paused to get my pot of fleur de sel. 

Curd chilies are more than just a source of heat though, they are way better. They bring a sharp, tangy funk from fermentation, a mellow smokiness from drying, and an intense umami depth from frying. The idea of combining them with salt wasn’t just about spiciness - it was about layering flavors. The salty crunch, the roasted chili warmth, the umami that lingers.

Before I knew it, my partner was addicted to it too. We found ourselves reaching for it constantly - over hot rice with a drizzle of ghee, on roasted veggies, over a perfectly soft-boiled egg. It was just right.

For two years, we made it just for ourselves. Then we shared small jars with friends who also fell in love with it! Now, we’re finally sharing it with you. 

At PODI life, we love making pantry gems that are more than just ingredients - they’re ways to bring ease and adventure into your life. You know how recipes always say, "Salt to taste?" But taste is more than just saltiness. Taste is memory. It’s home and it’s a reflection of your life’s adventures. It’s a little bit of where you’ve been and who you love.

This one’s for those who love a little salt, a little funk, and a little fire.