SPICE GUIDE

While Indian cooking utilizes are large variety of spices and ingredients, only four bring heat to this cuisine.

Read more to learn how to tailor the spice levels in your Indian meal kits.

*Please note that Thai green chilis and dried red chilis are not uniform in their heat levels*

Thai green chilis range from 50,000 to 100,000 Scoville heat units

Dried red chilis range from 25,000 to 50,000 Scoville heat units

Both chilis are spicier than serrano peppers but milder than habaneros

SPICE LEVEL 5: if you like to drizzle hot sauce on your tacos

you can handle the full spice versions of our meal kits

SPICE LEVEL 4: if you very carefully add 3 drops of hot sauce to your tacos

USE ONLY HALF of the Thai green chili and the dried red chili

SPICE LEVEL 3: if you tend to move the hot sauce bottle to the other side of the table

DO NOT USE the Thai green chili or the dried red chili.

SPICE LEVEL 2: if you find poblano peppers spicy

DO NOT USE the Thai green chili or the dried red chili and

ONLY USE HALF of the Garam Masala, Red Chili Powder, and any other Spice Mixes that are marked as (spicy/optional).

SPICE LEVEL 1: if you’re not comfortable using any of the ingredients that are labeled as spicy/optional, feel free to leave them out altogether.

We do caution you with this last option, as spicy ingredients do add flavor and depth to these dishes.

Leaving out all spicy ingredients will significantly change the flavor of the dish.

However, it’s important to cook with a spice level that suits your comfort.

If you truly prefer zero spice, it would be best to leave out all of the spicy ingredients.

If you’re debating between two spice levels, we urge you to air on the side of caution.

i.e. if you can’t decide between Spice levels 3 and 4, it would be best to go with Spice level 3.