Same blend, considerably more chilli. Bolst’s Hot Curry Powder is for people who found the mild one pleasant and wanted it to bite back.

Treat it as a different ingredient rather than a stronger one. Start with less than you think and taste as you go, particularly if you are following a recipe written for the mild.

It works hardest in dishes with something to soften it. Coconut milk, yoghurt, tomato, potato. Use it in curries, in a dry rub before meat hits the grill, or through roasted cauliflower with a squeeze of lemon at the end.

Sitting alongside the mild blend at Curry Corner in North Melbourne.