Description
Product features
This one’s for the spice lovers, heat chasers, and all those who think “thoda zyada mirchi ho jaye?” is a compliment. The Red Chilli Rager is bold, unapologetically fiery, and carries serious main-character energy. Made with whole red chillies slow-pickled in a robust spice mix, it brings the kind of layered heat that builds: sharp, tangy, and with just the right hint of smokiness to keep you coming back for more.
Crafted in small batches, using real ingredients and zero shortcuts. Just how pickles should be, loud, proud, and packed with flavour.
Because bland bites? We don’t know her.
Key ingredients-
Stuffed. Spicy. Savage.
-
Organic black tea
Full Ingredient list-
Red Chillies, Fennel Seeds, Cumin Seeds, Fenugreek Seeds, Carrom Seeds, Black Pepper, Yellow Mustard, Asafoetida, Nigella Seeds, Black Salt,Salt, Kashmiri Red Chilli Powder, Coriander Powder, Raw Mango Powder, Vinegar, Mustard Oil
Pair it With-
Spoon it over dal-chawal, swirl it into curd, pile it onto your theplas or parantha rolls. Whatever you pair it with, it’s going to bring the drama. And the deliciousness.
Product features
This one’s for the spice lovers, heat chasers, and all those who think “thoda zyada mirchi ho jaye?” is a compliment. The Red Chilli Rager is bold, unapologetically fiery, and carries serious main-character energy. Made with whole red chillies slow-pickled in a robust spice mix, it brings the kind of layered heat that builds: sharp, tangy, and with just the right hint of smokiness to keep you coming back for more.
Crafted in small batches, using real ingredients and zero shortcuts. Just how pickles should be, loud, proud, and packed with flavour.
Because bland bites? We don’t know her.
Key ingredients-
Stuffed. Spicy. Savage.
- Organic black tea
Full Ingredient list-
Red Chillies, Fennel Seeds, Cumin Seeds, Fenugreek Seeds, Carrom Seeds, Black Pepper, Yellow Mustard, Asafoetida, Nigella Seeds, Black Salt,Salt, Kashmiri Red Chilli Powder, Coriander Powder, Raw Mango Powder, Vinegar, Mustard Oil
Pair it With-
Spoon it over dal-chawal, swirl it into curd, pile it onto your theplas or parantha rolls. Whatever you pair it with, it’s going to bring the drama. And the deliciousness.
Radha –
My tolerance for spice is low, but I still couldn’t stop eating this.