— SUITABLE FOR PURE VEGETARIAN FOOD —
If you like chili hot food, chef’s secret red-hot mix is for you. It’s a versatile blend and can be used for making, meats, sea-foods, vegetables, paneer, eggs, and dals; brings out their natural flavor. Some stunning recipes that need it: Very Spicy Aloo Mutar (Potato and Green Pea in hot curry), Crispy Bhindi (Masala stuffed ladyfingers fried crisp), Murg Bharta (Spicy braised boneless chicken), Murg Ajwoin (Hot chicken wings with ajwoin aroma), Mutton Masala (Spicy Mutton cooked in fresh spices), Masala Omelette (Anglo-Indian two-egg omelette), Hot Dal Makhani (Lentil curry in butter), Chili Fried Potato (Hot potato) and more.
Red Chili, Coriander Seed, Cumin Seed, Cassava-starch, Mustard Seed, Star Anise, Sesame Seed, Garlic, Ginger, Onion, Turmeric, Cashew-nut, Ajwoin Seed, Melon Seed, Dill Seed, Fennel Seed, Clove, Cardamom, Caraway Seed, Black Pepper, Cinnamon, Raw Mango, Brown Sugar, Fenugreek Seed, Himalayan Salt, Poppy Seed (khus-khus), Black Cumin Seed, Mace, Nutmeg, Cubeb Pepper (kabab chini), Cassia Bud, and Sichuan Pepper.
Typically use 2 tsp for ¼ kg of total main ingredient. Use a little bit less for purely vegetarian dishes. For dals use 1 tsp for 1 cup of dal.
12 months from date of packaging
THIS PRODUCT IS PACKED IN PET JARS WITH TIGHT LID: Always store in a cool dry place – Away from sunlight and heat – Keep lid tightly closed after use – Don’t expose jar to temperature over 65° C.