Where it comes from
Sourcing
Chicken, spices and chiura arrive separately and are checked separately. This is where each one comes from and what happens to it before the pouch is sealed.
The three parts
Three things, sourced on their own terms
The chicken is halal-certified and cooked in the United States. The spice blend is built from whole spices ground for each batch. The chiura — flattened rice — is the part most people have never bought on its own, and it is the part that decides whether the pouch is any good.
Getting the blend right was not a matter of finding a recipe. It was matching what a Kathmandu kitchen actually tastes like: timur forward enough to be felt at the back of the mouth, chilli that arrives after the cumin rather than in front of it, salt low enough that the chiura still reads as rice. We adjusted against home cooking, not against what a US shelf expects.
The full ingredient panel is on the what's inside section.
Supply chain
From order to sealed pouch
Five steps, in order. Small-batch production in the USA means a batch can be held, tasted or pulled without guessing which one it was.
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Chicken in
Halal-certified chicken arrives at a USDA-inspected facility in the United States. Certification travels with every lot. Nothing is cooked without it.
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Spices ground to order
Whole spices are ground per batch rather than bought pre-ground, because pre-ground spice is already old spice. Each blend is weighed and tasted against a reference batch before it is used.
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Cooked, then dried down
The chicken is cooked with the blend and dried. This is the step that creates the shelf life — moisture removed, not chemistry added.
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Chiura kept dry
The flattened rice is toasted and packed dry so it never sits against anything damp. That is why you shake the pouch rather than stir a bowl — it takes the spice without going soft.
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Sealed and coded
Each pouch is sealed and printed with a best-by date 12 months out. Batches stay small on purpose, so a run can be traced without a spreadsheet archaeology project.
The claim, explained
What "no preservatives" actually means
It is a phrase people have learned to skip, so here is the mechanic. A pouch keeps for 12 months because the water is taken out and the air is sealed out. Nothing is added to slow spoilage — no sorbate, no nitrite, no BHA. It is a process, not an additive.
The trade is worth knowing. Unopened, it lives happily in a drawer, a backpack or a carry-on. Once opened, eat it that day — the chiura loses its crunch overnight.
Halal-certified chicken, USDA-inspected facility, made in the USA, 0 preservatives, 31g protein. If something here is still unclear, the FAQ goes further.
Read the panel, then taste it
Everything on this page is printed on the pouch too. One kit, $11.99, free US shipping over $35.
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