Why a deep red chilli powder can be mild and a dull one fierce, what Kashmiri, Bedgi, Sankeshwari and tez mean on a pack, Maharashtra's two GI chillies, FSSAI's home test, and sandgi and dahi mirchi.
Why one halad is deep orange and another pale yellow, what Maharashtra's three GI turmerics (Waigaon, Sangli, Vasmat) actually mean on a label, and two FSSAI home checks for turmeric powder.
Goda, kala, kanda lasun and garam masala are not interchangeable. Learn how their flavours and uses differ, how chutney fits in, and how to store larger packs well.
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