I have the pickles from "Patak's" been reviewed, and it felt for too acidic. The version of "Truly Indian" is, strictly speaking, too salty, and even more sharply. For preservation, however acid and / or salt is necessary. I tasted the salty version better. The focus is above that of sambal oelek. The scale of "Truly Indian" ranges from zero to three pods: Here two were awarded on the Indian sharpness scale (!). In the e-additive is acetic acid, so no need to worry.