Wiltshire Chilli Farm Naga Chilli Extreme Hot Sauce 140ml

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I love the flavour of naga chilies. They are very hot though, so be careful if you’ve never cooked with them.

Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste. Now that I’ve tasted the final product I’m looking forward to using this as a pizza base but as planned it will work well on the salad sandwiches and as a pasta sauce. I believe that when you’re deciding on what ingredients to use for a Hot Sauce you should clearly picture what it’s going to be used for first, then everything just falls into line. Kashmiri chilli powder - has a distinct smokey chilli flavour and vibrant colour. You can also add regular chilli powder or paprika powder to your preference. Well, let’s put it this way, In 2011, the naga chilli pepper was called the worlds hottest chilli by the Guiness book of records. Is that hot enough for you?A Complete Curry Kit: - Literally, everything you'll need to make curry all in one place. Cookware, storage, utensils, even the spices! This is my dedicated guide to getting you up and running all for the price of few takeaways.

By using naga paste, you will gain convenience, and it tends to keep for absolutely ages too… If you are making a naga curry at home and are interested, you can get a jar of the good stuff right here. If you are new to hot curries, you might want to reduce the chilli amount used in this recipe. Start adding a teaspoon of chilli first then build up more to your taste. Do not add a big scoop at once. Kashmiri chilli powder- has a unique smokey chilli flavour and vibrant colour. You can also add regular chilli powder or paprika powder to your preference. If you are used to spice, you may be able to detect other elements in the dish. It does have an onion and tomato base adding a little acidity and sweetness. There are also garlic notes with a fairly generic curry taste. Naga Vs Vindaloo | 6 Key Differences Small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)As with all of the sauces I make they always need to be boiled for at least 20 minutes, this sauce was a little chunky even after a good blend so I boiled the sauce for a total of 40 minutes straight to soften it up. The bottles, caps, funnel, and metal cup used in the bottling process were all sterilized for the entire 40 minute cook time. Right guys, this is why you are here. Here are the main differences between naga curry and vindaloo: - Tindaloo is another of those novelty dishes that is a British adaptation designed to appeal to those who like it hot. It could be simply described as a vindaloo, but hotter. This is only made possible by going completely overboard on the chilli powder. In fact, this dish tastes like little else. Sambar The classic British favourite. Vindaloo is also made with chilli powder. This is supplemented by chopped fresh red chilli, all served in a spicy tomato and onion style gravy. If you can finish a plate of vindaloo, then you are among a very select crowd.