Our mildest sauce. Jalapeno and serrano peppers provide the heat, rounded off by the tartness of amchoor (dried mango powder). Pairs best with Latino food and as a substitute for chutney in South Asian meals.
Our most versatile sauce. Fruity, fiery habanero peppers are front-and-center, and compliment the sweetness of bell peppers and earthiness of haldi (turmeric) perfectly. Pairs well with just about everything - especially egg dishes or a steaming bowl of daal (lentil soup).
Our most audacious sauce. Copious amounts of garlic and kashmiri mirch give this a taste of home, before the delayed-burn of bhoot jolokia (ghost peppers) takes over. A little dab goes a long way, especially in stews and soups.