Description
- It is a variant of masala with added spices such as shallots, garlic and many more for bring the extra ordinary taste
- A blend of Indian curry blends with a French influence
- Vadouvan is usually used in gourmet cooking
- This trendy spice is a made from the fresh and hygienic ingredients
- Ingredients: spices, tumeric, salt, onion, dried chilies, garlic shallots, sugar, natural smoke essense (contains mustard)
A trendy, sophisticated French interpretation of an Indian Masala that combines curry, curry leaves, mustard seeds, fenugreek, cumin, coriander, roasted onion, garlic, cardamom, marashchiles and a hand full of other ingredients. Vadouvan has a rich savory flavor that is more familiar to Western palates than many Indian spice mixtures. Vadouvan can be used anywhere that curry powder can, and usually better. Its simpler flavors come through sharper, especially when played off starchy vegetables, grains, dairy and meat. Hand blended in small batches, this enticing curry powder has exotic aromatics that enhances food rather than masks it. It has minimal heat and is low in sodium. Use in place of curry powder. Bold enough to stand up to flavors like lamb (or goat) and tangy yogurts, but delicate enough to enhance chicken and winter squash. The longer it cooksthe more its rich, roasted qualities come to the fore. Vadouvan rewards creativity. Think popcorn, dip for chips, vinaigrettes, compound butters and endless meat rubs destined for grilling. Ready to use as is. To convert to a paste, mix equal parts spice, olive oil and water. To make a thinner paste to use as a basting method for grilling, add a bit more oil.