This product contains sesame and mustard. Anyone with an allergy to these ingredients should not consume this product. Please read the full ingredient list carefully before purchasing, particularly when buying on behalf of someone else.

The Indian gooseberry — a small, hard green fruit with a sharp, astringent sourness quite unlike a European gooseberry. It is too tart to eat raw for most people, which is why it is almost always pickled, candied or juiced.

Sour first, then bitter, then the chilli and mustard arrive. Amla has a distinctive astringency that briefly makes water taste sweet afterwards. It is the most challenging pickle in this range and the one people either take to straight away or not at all.

Through salt, oil and slow fermentation, which is the traditional method. The salt draws liquid out of the fruit, the acidity that develops does the preserving, and the layer of oil on top seals it from the air. No vinegar, artificial preservative or added colour is needed.

A teaspoon at a time, alongside something plain — rice, a lentil dish, plain yoghurt or warm flatbread. It is intensely salty and sour, so it works as a condiment rather than a side. Always use a dry spoon and keep the pieces under the oil.