Curry Homemade Recipe
The homemade recipe for our curry is developed by Max. It is a subtle blend of 12 spices. It will bring you fruity and floral notes with powerful fragrances. It's a mild curry, no spiciness on the program. The spices that compose it come from India, Madagascar, Hungary and France. All selected directly by us.
All the intense bouquet of this curry is ready to be delivered in our berlingot.
Net weight : 22g
Recyclable box and cartons : Sorting paper / cardboard
Plant & perfume
Curry is a complex combination of spices and herbs. There are hundreds of different curry blends depending on their origin and use. Curry is therefore not a single spice. But two plants nevertheless come close to it and evoke curry:
A variety of immortelle: the silver immortelle (Helichrysum italicum) whose flowers and leaves are reminiscent of curry. And the Kaloupilé (Murraya koenigii) is a tree whose leaves are used, which have a smell reminiscent of curry. We then speak of Kari or Curry leaves. They are widely used in Asia, particularly in India, Vietnam and Thailand. They are also found in Reunion or Mauritius.
Our curry is a “house” blend of 12 spices. It mainly includes Turmeric, Fenugreek, Cumin, Coriander, Mustard, Paprika PDO, Ginger, Pepper, Ceylon Cinnamon, Clove, Fennel.
Cooking and Virtue
Curry, as is often the case with spices, needs a vector for diffusing its flavours. Fats are these vectors and spread all the flavor of a spice. It is therefore advisable to use curry as an infusion with meat broth, cream, coconut milk, sauces, oil or butter. Put it at the beginning of your preparation and if necessary rectify according to your taste at the end of cooking with curry again or turmeric, ginger, pepper and or chilli!
It goes very well with meat, fish or vegetables.
A long journey
The term curry is a deformation by the English of the term "kari" in Tamil which means sauce. Originally from southern India, there are nevertheless traces of similar spice blends in the Indus Valley more than 2000 years BC. The first printed recipe for a curry was published in 1747 by Hannah Glasse. However, it only consisted of pepper and coriander. The 4th edition introduces turmeric and ginger. It was called "currey".
This mixture was then extended in the 19th century to the Caribbean by Indian workers in the British sugar industry. It finally spread to the United States and then to the Western world, becoming a benchmark in spice blends. There is not just one curry but hundreds and hundreds!