The boldest of the five. "Mirchi" means chilli, and this pairs it with lemon, so you get sharp citrus first and a definite chilli heat behind it. The heat builds rather than hitting immediately, and it clears fairly quickly between handfuls.

Thin, crisp savoury strands eaten by the handful — light and brittle rather than dense. The strands are made from a blend of pulse and grain flours and baked rather than deep-fried.

Bright and zesty. The seasoning uses lemon powder alongside chilli, garlic, onion, black pepper and paprika extract, which gives a clean citrus lift that cuts through the heat and keeps the whole thing tasting fresh rather than heavy.

Both are spiced and both carry heat, but this one leads with sourness. The masala version is warmer and rounder, with garlic and pepper doing most of the work. This one is sharper and brighter, with the lemon out in front.

The product is made with naturally gluten-free ingredients, but it is processed in a facility where nuts and dairy may be present. Anyone managing a nut or dairy allergy should take that into account before buying.