Sour rather than spicy. The seasoning uses dried mango powder for sharpness, with clove, cardamom and black pepper behind it, so it tastes tart and gently warming at once — quite different from a straightforwardly salty snack.

Thin, crisp savoury strands of chickpea, sorghum, rice and finger millet flours, baked rather than deep-fried. Light and brittle, eaten by the handful.

Not really. The description mentions sweet notes, but that comes from the cardamom and clove rather than from sugar. The overall impression is sour and savoury, with a faint warmth from the spices at the end.

Mild to moderate. Red chilli is present but the sourness of the dried mango dominates, so the heat sits underneath rather than leading. Comparable to the aloo sev rather than to the chilli flavours.

If you want something familiar, the barbecue. If you want gentle and savoury, the aloo sev. This one is for people who like sour, sharp flavours — it is the most distinctive of the five and the least like anything on a UK crisp shelf.