Herbaria Organic Red Hot Chili Curry, 65 g: Unit: 65 g

Herbaria Organic Red Hot Chilli. A spice blend for extra-hot cooking with a heat level of 4 out of 5. For red Thai curries, spicy lentil dishes, chilli con carne or chilli sin carne, Indian specialities such as chilli paneer, or as a fiery upgrade for sauces and marinades. Intense chilli heat meets fruity freshness and spicy depth. The blend combines hot chillies with nutty, fruity and spicy notes for a balanced flavour. For anyone who loves fiery flavours with a touch of sophistication.

Curry – a feast for the palate
What would Asian cuisine be without its curries? They bring colour and heat to food. The classic powder can contain up to 35 different spices – foremost among them turmeric. It gives this prominent spice blend its yellow colour. Whether fruity, savoury or rather hot: in the homeland of curry spices, India, almost every family has its own recipe. Konrad Geiger has embraced this tradition, but takes it much further: From the wide range of our exclusive basic spices, such as coriander, various types of chilli, long pepper and mustard seeds, as well as such unusual ingredients as passion fruit, green tea and porcini mushroom powder, he has conjured up his own personal curry blends. And these aren’t just yellow, but also red, green or black, and are veritable explosions of flavour. For the top chef has given his imagination free rein – with his richly nuanced blends of fresh spices, we journey from Asia to the Caribbean with the fruity Calypso Tropical Curry, or to the Mediterranean with the earthy Stromboli Fire Curry. And from mild to quite spicy.

Hot, hotter, hottest
‘Hot’ is not a flavour like sweet or salty, but a pain stimulus. Active ingredients such as capsaicin or piperine cause this sensation; they are found in chillies or pepper. These substances stimulate the nerves across the entire face: you can feel the heat in your eyes or nose too. Because the taste buds on the tongue aren’t directly stimulated, the heat doesn’t mask the flavour of other spices. On the contrary: spicy food increases blood flow to the mouth, so you actually perceive flavours more intensely. However, the heat must remain below a threshold beyond which it is perceived as unpleasant. This threshold varies from person to person and can change: just as with pain, the body becomes accustomed to heat. Because everyone perceives heat subjectively, the heat levels of our curry spice blends should be taken as a guide. Find your personal heat favourites! And notice how well heat harmonises with different flavours. Konrad Geiger on the fine balance of his curries: “You can even perceive their heat and flavour in different parts of the mouth, for example at the tip of the tongue or on the sides of the palate.”