How we make it
We buy sun-dried red chilies and mill them in small batches the same week we pack. No colour, no filler powder, nothing to bulk it up. What lands in your kitchen is just the chili.
In your kitchen
Fry it lightly in coconut oil before adding to curries, or use it directly in fish fry and pickle masalas. Start with less and add, the heat is honest.
Storage
Store in an airtight container away from sunlight. Best within 3 months of the packed-on date printed on your pack.
