Pasta Sauce - Dad's Secret Recipe
Our pasta sauce is perfectly salted, and its sweet-to-tart ratio and exceptional flavour comes from a natural harmony of the highest quality of premium, locally grown tomatoes, onion, garlic, mixed herbs and a dash of slow-roasted chilli flakes.
Net Weight - 380gms
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Crafted with the simple philosophy of ‘Good ingredients make great food’, this pasta sauce naturally tastes ‘fresh’. It isn't too robust or complex, so it tastes good all by itself, and comes to life with all varieties of meats and veggies!
Our pasta sauce is perfectly salted, and its sweet-to-tart ratio and exceptional flavour comes from a natural harmony of the highest quality of premium, locally grown tomatoes, onion, garlic, mixed herbs and a dash of slow-roasted Guntur chilli flakes.
Enjoy It With
- Lasagna, Macaroni & Cheese, Ratatouille, Garlic Bread, Spaghetti, Penne, Fusilli and any other pasta you can imagine!
WHAT WE BELIEVE IN
Premium Indian Chillies
Premium Indian Spices
Capsaicin is the component in chillies that produces the sensation of heat. This heat of chilli peppers is measured using the Scoville Scale. The concentraion of the capsaicinoids is denoted by the Scoville Heat Units (SHU) which measure the heat level.
Heat Level: Mildly Spicy
We’ve got The 65 at a 3/10 spice level. The 65 hot sauce is a condiment and cooking sauce that features the homely, earthy and spicy flavour of classic comfort food like chicken 65 and Paneer 65. With the signature Naagin consistency, it's excellent for use as a dipping sauce or to create semi-dry and gravy versions of your favourite ingredients.
Heat Level - Medium Spicy
We've got it at a 4/10 level of spice. It's an easy selection for people with low spice tolerance and anyone who likes great flavour. Just a little sweet, just a little spicy, it's well-rounded and loved by kids and grandparents alike - extremely family friendly and suitable for all. Given its heat level, it's a worthy replacement (and frankly big improvement) for every ketchup user.
Heat Level - Spicy
We've got the Kantha Bomb at a 6/10 spice level. It's perfect for people who enjoy a little spice. It's got a little bit of a kick so can be avoided for those very averse to spice, but for most people, this should be well within their manageable range. It's the perfect pairing with The Original to take on all of your kitchen and dining table needs. Did we mention the bomb flavour?
Heat Level - X-tra Spicy
We've got the Smoky Bhoot at an 8/10 spice level. It's perfect for people who love spicy food, and anyone who enjoys fiery flavours while also experiencing 'the bhoot effect'. It's actually a toned down version of the Bhut Jolokia chilli, so pepper fanatics might feel it could be spicier (and trust us, it really can), but we wanted to focus on an accessible experience for food explorers here. Regardless, please be warned, it is still very spicy.
There is no evidence that eating too much chilli is unhealthy, or that it causes ulcers. In fact, capsaicin is used in anti-inflammatory creams to treat ailments like arthritis and shingles. Meanwhile, their ability to create heat within the body has also linked the peppers to weight loss as well as lowering the risk of type II diabetes.
While chillies should not be considered as the only source of nutrition, they do have some additional benefits that can be good for you:Vitamin C - Chili peppers are very high in this powerful antioxidant, which is important for wound healing and immune function.
Vitamin B6 - A family of B vitamins, B6 plays a role in energy metabolism.
Vitamin K1 - Also known as phylloquinone, vitamin K1 is essential for blood clotting and healthy bones and kidneys.
Potassium- An essential dietary mineral that serves a variety of functions, potassium may reduce your risk of heart disease when consumed in adequate amounts.
Copper - Often lacking in the Western diet, copper is an essential trace element, important for strong bones and healthy neurons.
Vitamin A - Red chili peppers are high in beta carotene, which your body converts into vitamin A.
Contrary to your natural first reaction, water does not hep to reduce heat inf you burn your mouth with chilli because capsaicin (the component in chillies that produces the sensation of heat) is not soluble in water.
Not exactly (but the analogy is a good one), but it’s like trying to wash away grease with water.
Fats however work much better – and that means drinking milk, eating yoghurt, ice cream or even peanut butter is likely to help you much faster than water will.