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Curry of the India Company - Corsair

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"

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  • What is curry from the Compagnie des Indes?

    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 harvest

    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.


    The different varieties of curry

    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..

    Different names around curry

    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.

    The origins of curry

    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.

    Curry nowadays

    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.

    Other uses of curry

    The caloupilé tree has many virtues:

    • Its bark: in infusion, it helps to better digest and relieve kidney pain.
    • Its leaves: are active against skin problems and especially rashes. Curry leaves would also be an effective anti-venom. They stop vomiting and diarrhea.
    • Its roots: They also act on skin rashes.

    How to use the curry of the Compagnie des Indes in cooking?

    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.

    Our recipe ideas with curry from the India Company

    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.

    The starter: Scallops with honey

    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.

    The dish: Vegetable wok with curry sauce

    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.

    Dessert: Indian Chocolate Mousse

    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.

    How to store the Curry Powder of the India Company

    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.

  • Find our recipe ideas with "Curry of the India Company - Corsair"

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    4.9 /5

    Based on 14 customer reviews

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    Aurélia S. published the 15/01/2020 following an order made on 07/01/2020


    Produit de très bonne qualité.

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    Nesime M. published the 22/12/2019 following an order made on 13/12/2019



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    Vincent B. published the 18/12/2019 following an order made on 11/12/2019


    Epice de qualité, parfum extra, très belle découverte

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    Natalie G. published the 17/12/2019 following an order made on 08/12/2019


    Je n'ai pas encore gouté

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    Isabelle T. published the 16/12/2019 following an order made on 28/11/2019


    Quel odeur .. je voyage

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    Sylvie D. published the 29/11/2019 following an order made on 22/11/2019


    j adore

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    Nadine G. published the 20/11/2019 following an order made on 13/11/2019


    Une belle couleur ....

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    Murielle B. published the 15/11/2019 following an order made on 05/11/2019


    Super bon

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    Mohamed E. published the 10/11/2019 following an order made on 03/11/2019


    Belle pochette d'emballage

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    Cecile A. published the 03/11/2019 following an order made on 28/10/2019


    J’ai testé et c’est parfait

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