I fell for the bright-yellow tube emblazoned with long red chillies and that lighthouse. Harissa varies hugely between brands – there are dried rose petals in some, though they’re usually ...

4 long red chillies, roasted for 15 minutes then skin and seeds discarded and chopped or 1 tsp chilli flakes. 1. Combine the cornmeal, flour, baking powder and salt in a bowl. 2. Rub the cheese ...

Kashmiri red chilli powder is an Indian variant of cayenne ... have shorter shelf life while whole spices remain fresh for a long time. - Processed spice has no health benefits, so avoid them.

Heat oil in a wok over high heat. Add garlic, 1 chopped long red chilli and all the bird’s-eye chillies, and cook for 30 seconds or until fragrant. Add chicken and cook, breaking up lumps ...

hot climate made it ideal for chilli cultivation, and within a short span of time, Mathania, a sandy little village north of Jodhpur became synonymous with a fiery long red chilli. Eaten freshly ...

Byadagi chilli, grown in Karnataka, is renowned for its deep red colour and low pungency. With a GI tag, it's valued in ...

Place the collars in a large bowl. Thinly slice 1 garlic clove and half the long red chilli, then add to the collars and use your hands to rub into the fish well. Season with half the salt and a ...

Carefully peel the carrot into long, wide ribbons or cut into long ... Add the spring onions, red chilli, fresh herbs and nuts to the bowl and toss lightly before serving.