Harvested by hand and dehydrated in controlled conditions to preserve nutrients and color, leaves remain vibrant green after drying process.


1 teaspoon of loose leaves to a cup of water or increase amount as desired.
sweeten as desired.


Turkey Berry, also known as “Sundakkai”, is a south Indian staple. It is grown under tropical conditions in backyards and used in a variety of cuisines. This tangy taste of berries has gained popularity these days due to its many benefits.

Turkey berries can be added in many different ways. But one of the most popular ways is curry, with some spices like turmeric, curry leaves, and other herbs, which also boosts the benefits of turkey berry.

Turkey Berry Plant:

Turkey berry is basically an erect and slender perennial shrub 2-3 m tall. This plant can grow well in places with full sunlight but cannot survive in a closed forest canopy; this plant is adapted to a wide range of soils.

The roots of the turkey berry are deep and strong. Its woody taproot contains many woody laterals. The plants only start to flower and fruit when it reaches the height of 1.5 m. it can reach that height in a year but die after two years.

This plant can reproduce alone by seeds.

Turkey’s berry plant is also known as wild tomatoes, prickly Solanum, and devil fig. this plant is like a shrub with pea-sized berries, which can be found everywhere.

Turkey berry is an edible plant, from root to its fruit; it provides a bit tangy taste after washing properly. This berry was first introduced in Thai, Jamaican, and Indian cuisines to add a tangy taste to their soup, pastes, curries, and sauces.