A celebration of the best flavours of the region. Robust and fiery hot- seasonal vegetables and smoked meats are integral ingredients for the cuisine found in North East India bordering China. Heat is delivered from Kashmiri chillies, black and Sichuan pepper which is complemented by the warming, aromatic spice of cumin, cinnamon and star anise. Perfect to cut through belly pork as this masala is traditionally eaten however also great with lamb in a hot curry.
Kashmiri Chilli (38%), Coriander, Cumin, Black pepper, Turmeric, Cinnamon, Star anise, Clove, Sichuan pepper, Mace, Nutmeg, Asafoetida.
Store in a cool dry place.
Perfect to cut through belly pork as this masala is traditionally eaten however also great with lamb in a hot curry.
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Rua Quinta dos Álamos n.º 3
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