Few ingredients say Bengal quite like posto. Poppy seeds, ground into a paste, turn into aloo posto, posto bora, jhinge posto and simple posto bata eaten with hot rice. For many families it is not a special ingredient. It is a weekly one.
An ingredient people know closely
Because posto is used so often, home cooks know exactly what they want from it: clean seeds, consistent quality and a pack size that suits how much they cook. A small household and a large family kitchen buy very differently.
That is why Granvia T4 Posto comes in 5g, 10g, 50g and 1kg packs, from a single dish to a month of cooking.
Respecting the tradition
We do not try to reinvent posto. Our role is to pack it carefully, so it reaches the kitchen in the condition a cook expects, and to make it easier to find. The recipes belong to the families who have cooked them for generations.