Kashmiri curry powder (medium-hot)
This Kahsmiri curry powder is the one we use to make our Kashmiri curry sauce. With plenty of Kashmiri chillies that are prized for their colour and flavour rather than their heat (they're relatively mild), and spices commonly found in the mountainous regions around North India and Pakistan.
Cooking a great curry with these spices is easy. Instructions come with the packet but is simply a case of cooking the spices with onions and tomatoes (maybe a dash of cream) and adding whatever you like to it.
Coriander, cumin, turmeric, ginger, garlic, Kashmiri chilli, cinnamon, cardamom, cloves, fennel, black cardamom, black cumin, bay leaves, nutmeg, Himalayan pink salt
Heat: - 6/10
50g - Enough for between 5 - 10 portions depending how strong you like it