Indian chilli powder is not cayenne, and it is not the mild American blend with cumin and oregano in it. It is ground dried red chilli and nothing else, and it is there for heat and colour in equal measure.

Add it early, into hot oil or the onion base, so it colours the dish rather than sitting on top of it.

Use it in curries, marinades, pickles and chutneys. Start with less than a recipe says if you are unsure of the batch, because heat varies between crops.

Available at Curry Corner, North Melbourne.