The Curry of the Indian Company is the reflection of my travels in this colourful country. Discover a blend of spices with intense and slightly spicy flavours to enhance your daily recipes.
Food pairing: Fish, shellfish, lentils, rice, pasta.
Dosage: To be dosed according to your desires for more or less intense
flavours. Composition: Coriander, turmeric, mustard, cumin, hot pepper, fenugreek, salt, black pepper, garlic, fennel.
Packaging: 40g resealable bag - aroma preservation.
"An invitation to my adopted country: India"
Warning: Last items in stock!
The Curry of the East India Company is a mixture of spices (masala) from my many travels in India and neighbouring countries.
India, a country with 29 regions, offers many curry recipes. Odours and colours refer to each of its regions. From Tamil Nadu to Punjab, passing through Uttar Pradesh, Curry is THE visual, olfactory and gustatory reference that allows you to have a reference point in the heart of these regions so different from each other, but also to rediscover at each tasting a new journey, a new destination!
The curry leaf looks like the bay leaf. It grows on the caloupilé, a plant of the rutaceous family found mainly in the tropical forests of southern India. This tree, 5 meters high, is constantly in bloom. There are also small varieties to grow in pots. These rarely exceed one metre.
The curry leaves are an intense green. They can be eaten fresh or dried. The curry powder comes from the crushing of dried curry leaves.
David Vanille's choice: I have chosen to compose for you a Curry recipe that brings together the ingredients that seem as typical and traditional to me as they are to each person's palate, depending on their own dosage: Coriander, turmeric, mustard, cumin, hot pepper, fenugreek, salt, black pepper, garlic, fennel. In my opinion, the latter should carry with him the legacy of these adventurers who set out to conquer new territories, new cultures and new treasures.
There is no curry recipe, but there are curry recipes! My curry from the Compagnie des Indes is made from spices traditionally found in curries. I have chosen to add hot pepper to it to give it a moderate spice. This one is inspired by Indian curry.
However, many varieties of curry exist, among them:
- Tandoori masala: a curry made with cinnamon, paprika, chilli, black pepper, turmeric, cumin and fennel.
- Madras curry: a curry with red peppers, cumin, caloupilé leaves, ginger..
- Ceylon curry: a curry from Sri Lanka, another land of discoveries of colours and flavours. There is a curry made from cardamom, cumin, coriander, fenugreek, fennel..
Curry, carry, massalé, masala... so many names around curry whose exact meaning most of us do not know.
It should be noted that curry and massalé are two mixtures of spices that differ in the presence of caloupilé leaves in the massalé.
Carry is a dish, curry is a mixture of spices.
Curry is a thousand-year-old spice. In India, it is called "massala", a term meaning "mixture" and referring to the many spices used in its composition.
The first written records of curry date back to the 5th century BC, when it was only used as an offering to God.
Curry arrived in Europe in the 18th century. It is carried by the English. It will be called curry and not massala; curry being the main condiment of carry, the dishes in sauce called "Kari" in Tamil language.
Today, there are traditional and more "creative" curries. Each region of each farming country creates its own curry recipes. It should also be noted that the populations themselves create their own curries. It is estimated that there are several thousand different masalas.
The caloupilé tree has many virtues:
The Curry of the Compagnie des Indes is dedicated to seasoning all your simmered dishes, so you can integrate it from the beginning or in the middle of the cooking process so that it exhales all its flavours. But this assembly is also useful when integrated into a preparation intended to cook quickly and vividly (such as in a pan, a wok, or on pieces that you want to grill).
Sprinkle half a spoonful at a time on your savoury dishes and even in some sweet dishes, and embark on a journey of discovery through many lands!
If you are concerned that the spiciness of this blend may be too strong for some palates, I advise you to use it in combination with coconut milk, which will allow you to fully enjoy the flavours of the Curry of the Compagnie des Indes in a milder taste environment.
Curry from the Compagnie des Indes is one of the easiest spice blends to integrate and adapt to your everyday cooking. Of course, you can use it to prepare traditional Indian dishes to give them a new flavour.
Would you like to discover all the flavours of my curry? Here is a menu that will allow you to enjoy all its aromas.
A light and easy to make starter in which the Curry of the Compagnie des Indes brings a particular flavour to scallops without altering the taste of this exceptional product. Seize your scallops on a grill. Salt. In a casserole dish, heat a little coconut milk. Add a pinch of curry from the India Company. Let it thicken. Cover your scallops. Excellent with Basmati rice.
A vegetarian recipe with an intense flavour. Slice peppers, onions, carrots and turnips. Fry them over high heat in oil and garlic. Add half a teaspoon of Curry powder from the India Company. You can add roasted peanuts or sesame seeds.
Chocolate mousse is a classic dessert that can be interpreted in any way. Here, curry brings an exotic note to this childhood dessert. Add a little curry to your melted chocolate and discover a new version of your favourite dessert.
Like all my condiments and powdered spices, I advise you to keep my Curry from the East India Company in a totally airtight container. Store it in a dry place and away from the light, so it will keep all its taste and smell qualities.
Murielle B. published the 15/11/2019 following an order made on 05/11/2019
Mohamed E. published the 10/11/2019 following an order made on 03/11/2019
Belle pochette d'emballage
Cecile A. published the 03/11/2019 following an order made on 28/10/2019
J’ai testé et c’est parfait
Isabelle M. published the 27/10/2019 following an order made on 20/10/2019
Conditionnement mieux proportionné excellent épice
Axelle G. published the 08/10/2019 following an order made on 01/10/2019
Superbe odeur Emballage pratique
Comment from David Vanille the 27/10/2019
Un retour en Inde quand on le sent :-) Je suis heureux que ma qualité répond à votre exigence et attentes ;-) Passez une excellente journée, Au plaisir, David : Votre chercheur d'épices, le meilleur des plantations
Chantal J. published the 04/10/2019 following an order made on 26/09/2019
Un mélange très harmonieux qui contribue a la réussite de nombreuses préparations, je le recommande.