Curry Garam Masala ground gourmet spice in a glass
Exotic and with a mild spiciness - this is how the aroma of our Indian curry can be described. Because here coriander and chili meet the warm notes of cinnamon, anise and cumin. Pepper, mustard seeds, ginger, turmeric and fenugreek provide the exotic impact and give the curry in combination with sea salt a lot of character.
It's all in the mix: A curry tastes only as good as its spices. Indian cuisine knows better than almost any other how to bring spices into culinary conversation with each other in perfect harmony. Classic curry dishes are a shining and, above all, delicious example. If you want to give these dishes the full range of aromas and flavors, toast our curry spice briefly in a pan before adding the other ingredients. A real gamechanger - we promise!
Curry: dish or spice? Well, that's one of those questions that can only be answered with a very clear "both" and even that is only part of the truth. What is it? We are happy to tell you. The word curry has its origin in "kari", a Tamil word for sauce. This then gave rise to the Indian term for stews. This was finally transformed by the British into "curry" and adopted by other countries as well. However - and now we come to the double use of the word "curry" - the British also called masalas, i.e. the typical spice mixtures used for the stews "curry powder".
- Gewürze (Koriander, Chili, Zimt Cassia, Anis, Kreuzkümmel, Pfeffer, Senfsaat, Ingwer, Kurkuma, Bockshornklee)
- Filling Weight
- * May contain traces of cereals containing gluten and celery. For further Informations according to LMIV, etc. Please contact us under firstname.lastname@example.org
- Spice type
- Spice Category
- Spice Preparation
Nutritional values per 100 g
|Energy||1133 kJ / 271 kcal|
|- thereof saturated fatty acids||1,2 g|
|- thereof sugar||26 g|