Français 
Indian curry paste
8
Details
Using Indian Curry Paste
Indian curry paste is particularly enjoyable with cream on steamed poultry, in a sautéed vegetable dish, or in a good stew. Often in powder form in the West, this spice blend is more commonly found in paste form in the East. Indians find it easier to use.
History: The Mythical Powder Curry!
This blend comes from Madras, a port city on the Coromandel coast, in the state of Tamil Nadu in southeastern India, which was one of the first English trading posts. The word "curry" is undoubtedly an anglicism of the Tamil word "kari," which refers to the spice preparation for seasoning this term in the West.
Composition and Flavor of Indian Curry Paste
This curry is a subtle and balanced blend of multiple ingredients from time immemorial. In fact, the Maharajahs did not travel without their own specialist in this blend, the "masalchis." This curry paste is composed of a base of coriander, turmeric, mustard seeds, fenugreek, pepper, cumin, flour, chili, garlic, fennel, and salt. Its spicy, warm, and fragrant flavor and its vibrant color blend wonderfully with fruits: bananas, apples, pineapples. This fantastic tapestry of flavors takes us on a journey into the vibrant madness of India.
Click here to learn all about using curry in cooking
More Information
| Price/kg | 78,82 |
|---|---|
| Allergen | Moutarde/Mustard, traces possibles: céleri,arachide,soja,sésame,lupin |
| Native country | France |
| Ingredients | ginger, garlic, sunflower oil, vinegar, spices, curry powder |
| (6%, including turmeric, coriander, MUSTARD, cumin, | |
| spices), salt. | |
| Nutritional Info | VN Energie pour 100 g (energy for 100g) : 975 kJ / 233 kcal VN Matière grasse (fat) : 18 g Dont acide gras saturés (of which saturated fat) : 1.9 g VN Glucides (carbohydrate) : 16 g Dont sucres (of which sugars) : 0 g VN Protéines (protein) : 2.6 g Vn Sel (salt) : 6.4 g |
| Contenance | 85g |
| TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |
