FROM ACIDE:

We take crisp Australian cauliflower florets and bathe them in a tangy golden brine spiked with our freshly ground korma curry blend — coriander, cumin, ginger, turmeric — with just enough sweetness to balance the heat.

The result is a pickle that eats like a memory: warm, nostalgic, totally addictive. Some say it's giving chicken-korma energy without the chicken. We say it's just bloody good.

How to Use Pickled Curried Cauliflower

• Layered into chicken or paneer wraps, rotis and rice bowls
• As the star of a cheese board next to aged cheddar and manchego
• Folded through a chickpea or lentil salad for instant depth
• Alongside curry, dhal or biryani as a sharp golden side
• Straight from the jar when nothing else will do

Pairs Well With

Curry, dhal, biryani, papadums, aged cheddar, paneer, roast lamb, naan, hummus.

What's Inside

Ingredients: Cauliflower, apple cider vinegar, sugar, sea salt, curry powder (coriander seeds, cumin seeds, turmeric, ginger, mustard powder, black pepper, cinnamon, cayenne).

Allergens: Mustard.

Heat level: Mild–medium.

Storage: Cool, dark spot. Refrigerate after opening, use within 6 weeks.

FAQs

How spicy is it?
Mild-medium — fragrant rather than hot.

Pairs well with what cheese?
Aged cheddar, manchego, paneer, washed rind — anything with weight to match the spice.