At Atina Foods, everything is made by hand in small batches, by us
Our Jars are made from whole, fine, all natural ingredients, local when possible, otherwise from their country of origin. Local ingredients are generally uncertified organic, we are actively make connections with local farmers, as well as growing our own. A list of the farms we work with is in the works. Our original recipes are crafted from Suresh's years of cooking, travel and eating. As a young boy, he learned to cook from his mother and other family matriarchs in Kerala, South India. Since honing his craft through travel and tasting how recipes have changed through the migration of the Indian diaspora throughout the Middle East, South Americas to our home of Upstate, New York, where we have adapted these spice combinations with regional and global fruits roots and spices, to create our unique ATINA FOODS taste!
Eat the Food That’s Good for you and enjoy our condiments at your own home!
While we have the largest variety of our products at our Upstate Farmer’s Markets, we are happy to now offer you our 'online emporium'!
WINTER 2019, our shipping will be a little slow as we are on tour. Expect orders to be processed within one week, then shipping time.
Orders placed by FRIDAY, will go out by mid following week.
At this time, we can not ship out of the USA.
ORDER MINIMUM - 2 JARS.
Regular: 6 oz - $14
(formerly Sweet Turmeric) A perfect combination of fresh turmeric and organic ginger root, pickled black peppercorns, tamarind, spices preserved with a small amount of oil in Jaggery (unrefined cane sugar from India). In traditional Ayurvedic health practices, it is known that the sibling roots of turmeric and ginger work well together, black pepper acts to amplify them, and the tamarind, oil and jaggery help your body absorb it. This delicious combination is known to aid your body against inflammation and pain. Lightly sweet and earthy, full black peppercorns add a kick, that helps you know it is working!
Add to prepared foods; veg, fish, rice, mix it in yogurt on rice or as a dip (See picture)! Eat it on eggs, chicken, fish and on avocado is one of our favorites! You'll want to put it on everything! You can read some of our turmeric stories on our BLOG!
Ing: Fresh Turmeric and Organic Ginger root puree, Jaggery (unrefined Cane Sugar), Sesame Oil, Tamarind Pulp, Lemon Juice, Black Pepper, Salt, Fenugreek, *Asafoetida (Asafoetida and Rice Flour), Mustard Seed.
Using local Rhubarb as the tart, we replace the tamarind from our traditional INJI PULI (Ginger Tamarind) recipe, which in Ayurveda is known to assist with digestion of big meals!
Rhubarb Herbal Jam is soft, well rounded and divine in taste. Pairs beautifully with cheeses, sweet potatoes, meats (particularly pork and lamb), vegetables, lentils etc..
A special treat for Thanksgiving day turkeys and non turkeys!!
It has been told that this smooth, tart, spicy, semi sweet herbal jam has been know to make our customers cry with deliciousness upon eating it on sweet potatoes with smoked pepitas! Seasonal - Limited Quantity, if unavailable online, we may still carry at the markets.
Ing: Local New York Rhubarb, Jaggery (unrefined cane sugar), Organic Ginger Root, Sesame Oil, Black Pepper, Lemon Juice, Mustard Seed, *Asafoetida (Asafoetida, Rice Flour), Fenugreek, Salt, Cumin, Curry Leaves.
This intoxicating complex salt pickle is made by first Lacto-fermenting local New York green tomatoes for 3 months, setting them in a thick bright brine of Ginger and Garlic and spices. Brightens up dishes, it can be eaten like a pickled relish, great with meats, rice, beans, as a side to a bbq, picnic, on a cheese or mezze platter, on hamburgers and chicken!
A FINALIST in THE GOOD FOOD AWARDS PICKLE CATEGORY 2019.
*a bit Ginger Spicy.
Ing: Local NY Green Tomatoes, Org. Ginger Root, Local NY Garlic, Sesame Oil, Salt, Fenugreek, Mustard Seed, *Asafoetida (Asafoetida, Rice Flour), Red Pepper Powder, Turmeric Powder.
From our Seasonal Salt Pickle / Local NY Ferments Collection.
Upstate New York is a perfect garlic growing region, only the flowering scape has little to do after being cut off to let the bulb advance size.
Our deliciously fun and crunchy scape pickle is created with all local scapes and our own combinations of tasty spices. Akin to a caper, our scape pickle is a crowd favorite, great on mashed potatoes, in a potato and tuna salad, with dumplings, on tacos, bagels with cream cheese, and the list goes on!
from our Seasonal Ferments selection, our salt ferments have no vinegar and no added water, they are lacto fermented with a quick hot water bath for shelf stability.
ING: New York grown garlic scapes, salt, fenugreek, mustard seed, *asafoetida, red pepper.
*asafoetida is a gluten free variety.
Naturally vegan with gluten free ingredients
Regular: 6 oz - $13
Perfectly balanced; strong, ginger hot, mildly sweet, earthy, the layered flavors of Inji Puli unfold beautifully on the palate. Quite complex and amazingly delicious, we call it our of KING of condiments. An original South Indian digestive, INJI (ginger) PULI (tamarind) is eaten before and after every meal in the 10 day feast of the largest festival of South India. It’s delicious goal is to soothe the stomach, help in digestion and stimulate the appetite, all in order to prepare you to continue the feast!
With a spicy and aromatic kick, add it by the spoonful to ready to eat appetizers, mains, desserts and drinks! INJI PULI has a versatile taste that goes great with cheese, on roasted meats, baked potatoes, apples, on ice cream, and chocolate for starters!
In the words of our market goers, "I put it in everything!" Let us know what you do with it!
INJI PULI has a hot, gingery, Kick!
Naturally Vegan and Gluten Free. You can read all about the origins of INJI PULI and other fascinating stories about this amazing condiment meant to worship gods, on our BLOG!
Ing: Organic Ginger, Jaggery (unrefined Indian Sugar Cane), Tamarind Fruit Pulp, Black Pepper, Sesame Oil, *Asafoetida (Asafoetida, Rice Flour), Salt, Mustard Seed, Fenugreek, Turmeric (powder) Cumin, Curry Leaves.
In traditional Ayurvedic practice, Turmeric and Ginger bring out the best in each other. By using salt rather than vinegar, this is a lacto-fermented pickle, with a quick pasteurization for shelf stability. Eating it is like eating the sunshine! With fresh turmeric and ginger every day. The fresh roots are pickled in their own juices brought out by the salt which helps to preserve and the lemon that softens the bitterness. Perk up your dishes with this tangy pickle, or as some do, eat it by the spoonful!
Turmeric Ginger Pickle is great in flavor opposition; with smoked foods, burger, meats, on vegetables, rice bowls, fish, salads as a salad dressing (thin with extra lemon, a little brown sugar).
Ing: Fresh Turmeric and Ginger Rhizomes (root), Lemon Juice, Salt and Time.
Whole Garlic cloves preserved in a tamarind and jaggery (unrefined raw Indian cane sugar juice). (formerly SWEET GARLIC)
Delicious! Full garlic cloves preserved in a deep, barbecue like flavor, lightly sweet tangy brine, with lingering black pepper. This unique and exciting flavor is a real crowd pleaser, and kids love it too! especially good as cooler weather sets in, it is great with cheese on crackers, especially soft goat cheese. Try it on sandwiches, meats (sausage and hamburger!), roasted potatoes, vegetables. With a taste similar o a black garlic, this preserved garlic gets better with age!
Ing: Whole U.S. grown Garlic cloves, Jaggery (unrefined cane sugar), Tamarind Pulp, Sesame Oil, Lemon Juice, Salt, Mustard Seed, Fenugreek, *Asafoetida (Asafoetida, Rice Flour), Red Pepper.
*We use a Gluten free Asafoetida!
Naturally Vegan and Gluten Free
Suresh's favorite from Bombay, Maharashtra. Garlic Slow Roasted in three oil nuts; sesame, coconut and peanut. Lovely to crumble on sandwiches, soups, salads, yogurt, eggs, use it as a rub, or add honey and make it sweet!
Ing: U.S. grown Garlic, Sesame, Peanut, Coconut, Red Pepper.
Our One Cooking Paste!
Thiyal is a slow roasted concentrated coconut paste that you can cook your favorite meats and vegetables with. With the consistency of a Mexican Mole, Thiyal is added to boiling water and made into a rich sauce, for your food to simmer in. Popular in Kerala, South India, every family and member of that family makes their own version! I'm sure you will find no better here than our Atina Foods version! Vegan and Gluten Free, No Sugar, No Salt.
Ing: Coconut, Tamarind Paste, Black Pepper, Coriander, Mustard, Fenugreek, Turmeric, Curry Leaves.
Made with peaches from our own re-incarnated Peach tree, we think of this chutney as an invigorator. Only made in season this is a limited edition. Not too spicy and milder than our others, this spicy, sweet and tart chutney is a delicious addition to sandwiches, chicken, vegetables, wraps.
Ing: Peaches, Ginger Root, Onions, Brown Sugar, Apple Cider Vinegar, Coconut Oil, Dried Ginger, Garlic Cloves, Serrano Peppers, Coriander, Cumin Seeds, Cumin Powder, Black Mustard Seeds, Turmeric Powder, Cayenne Pepper, Black Pepper.