Profile: We don't typically consider curry's place in haute cuisine. This gentler Western curry blend is ideal for roasted birds, mussels, and root vegetables.
Vadouvan is the French rendition of curry. It's wonderful and can replace curry powder. Vadouvan is great on lamb, zucchini, deviled eggs, and even popcorn.
Given the French and British fascination with India throughout the Age of Empire, it's easy to imagine how many Indian spices influenced Western cuisine. Curry blends became a pantry staple for French chefs, Welsh schools, and English cooks, just like salt pork or black pepper.
To compensate for their delicate palates, special curries were devised. Vadouvan had less ginger, chile, and nigella in it. Not to mention sugar and cardamom were added to make it more appetizing. Not that it was horrible. Because it had less competition, it could shine. They would gain complexity from slow cooking, not from a stacked spice mix, but from their own distinct flavors.
In place of curry powder or curry blend, add vadouvan spice. Great with chicken, fish, cereals, lentils, rice, or roasted root vegetables.
|Ingredients:||Spices, turmeric, salt, onion, dried, chiles, garlic, shallots, sugar, olive oil, natural smoke essence. Contains mustard.|
|Shelf Life:||2 Years.|
|Basic Prep:||No preparation required, ready to use. Make a paste with equal parts spice, olive oil, and water. Add more oil for a thinner basting mixture.|
|Ways To Use:||Replace other curry powders in recipes with this one. This spice is fantastic with tangy yogurts, chicken, winter squash, or lamb. Use this powder for meat rubs, dips for chips, or sprinkled on popcorn.|
|Country of Origin:||United States.|
|Taste & Aroma:||Hot|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|