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Of Indian origin, curry has become a fundamental ingredient even in Western recipes. Ideal with all types of meat, fish and vegetables. It will enrich the flavor and make a pleasant tantalizing aroma in all your dishes.
coriander seeds, turmeric, fennel, seeds, salt, cumin, garlic, fenugreek, laurel, chilli pepper, cloves, hot paprika.
This blend of Indian spices gives dishes an intense and pungent flavour. It is characterized by a strong flavor, compared to other curry combinations. Medium spicy, Madras curry gives a strong and provocative note, due to the addition of chilli powder and spicy paprika. It is an Indian curry perfect for dishes based on legumes and vegetables, stews, white meats, fish and potatoes. The blend renders a balanced taste of fragrant spices, starting with light heat notes, to become fiery and deep: a spicy adventure! Its bright orange color is much appreciated for garnishing dishes, while its digestive qualities for the body are useful for well-being. Curry improves the digestive phase, with a mixture of spices that help the transit of food, avoiding the formation of excess gas in the gastrointestinal tract. It has antioxidant qualities that help regulate the metabolism, promote cardiovascular well-being and blood circulation. The properties of curry spices are also advantageous for those who want a low-sodium diet, as they flavor foods with very little salt. Furthermore, its ingredients provide nutrients such as minerals (turmeric, fenugreek and cumin are rich in iron), calcium, potassium and other nutrients (vitamins and antioxidants).
This spice blend combines 11 ingredients for an aromatic, balanced and delicate complexity of flavors.
The coriander infuses the curry with notes that evoke citrus fruits, dill and fennel. Its sweetish and fresh tone pairs well with cumin.
The turmeric gives the spicy mixture a warm, slightly pungent flavour, with bitter notes; an intense and exotic scent.
The cloves add a warm flavor with notes between sweet and spicy; the aftertaste is fruity and gives pleasant floral aromas in this strong curry.
The cumin elicits a pungent but delicate taste, combining with fennel seeds and cloves. The warm scent can release toasted scents.
Thefenugreek gives a pungent and slightly bitter taste. The aroma is reminiscent of fresh hay, appreciated in blends dedicated to seasoning meat and fish.
The laurel or laurel introduces a herbaceous flavor tending towards bitter, with a strong tone; evokes citrus fruits and balances the more intense spices.
The fennel introduces a sweetish flavor reminiscent of anise and liquorice, as well as pungent notes. The scent is delicate and fresh, pleasantly energetic.
Garlic is an element with a strong and spicy flavour, which the palate welcomes in a full-bodied way to balance more delicate spicy notes.
The chili pepper represents the spicy element, the pungent and intense stimulus to the palate which creates the desired heat effect in Madras curry.
The spicy paprika adds a smoky flavor to the pungent one, with some much appreciated bitter notes to give depth to the curry.
This mix of powdered spices is versatile, it adapts well to land and sea dishes, which you can enhance with its spiciness. The practical ground version allows you to add curry powder to meat and fish recipes, sauces and first courses. You can use it anywhere a recipe calls for curry powder, if you want a tangy note but the basic elements of Indian curry. When you want to liven up a dish, you can toast and mix spices, sauté curry in oil or ghee. It can be used in cooking as a seasoning for ground spices, to sprinkle on vegetables or as a finish. Its intense color makes various dishes with a dark and intense yellow-orange color, even with a hint - otherwise it can have a "muddy" effect in tone and a too strong taste. Always pay attention to the dose. Hot spices can irritate the palate and the gastrointestinal system, so the doses in the recipes must be respected - and the tip of a teaspoon is enough to give character to the dish you are preparing.
Meat and fish: you can use a Madras curry seasoning which is excellent for stews and red meat; also appreciated on white meats such as poultry, lamb or pork. The recipe for curry chicken nuggets is famous, typical of Anglo-Indian cuisine. This curry also pairs well with fish, with a pungent taste suitable for prawns and shellfish.
Savoury recipes: goes well with rice, roasted or sautéed vegetables, potatoes to give a pleasant tingle. Try ua light, exuberant sprinkle on legume and cereal soups, on eggs, and to give a strong spicy flavor to your dishes or baked goods. You can mix it with yogurt, butter or cheese, for particular recipes.
Sauces: the strong spicy note can be decisive for sauces that flavor meat, rice or fish. Excellent in mayonnaise to prepare a curry potato salad. Carefully add coconut milk and vegetable broth to the spreads and curry sauces.
Data sheet
Of Indian origin, curry has become a fundamental ingredient even in Western recipes. Ideal with all types of meat, fish and vegetables. It will enrich the flavor and make a pleasant tantalizing aroma in all your dishes.
coriander seeds, turmeric, fennel, seeds, salt, cumin, garlic, fenugreek, laurel, chilli pepper, cloves, hot paprika.
Official recipe that the English settlers have perfected, with the help of local cooks, to adapt it to British tastes and recipes.
coriander, turmeric, ginger, fenugreek seeds, paprika, cumin, lemon peel, lemongrass, lemon powder (lemon, maltodextrin), bay leaves, cardamom, cloves, nutmeg.
This mix of Middle Eastern spices is widespread in Lebanese, Israeli and Syrian cuisine. Elevates the flavors of each dish and creates a unique, pungent and slightly smoked aroma, on white and sheep meat dishes, legume soups, fish. Also called a blend of 7 spices, Baharat is also used on rice and marinades.
nutmeg, cinnamon, garlic, coriander, cardamom, allspice, garlic, paprika, kummel, cloves, cumin, pepper.
To flavor barbecued or grilled chicken meat, try this Chicken BBQ blend, versatile on different recipes. Complex and balanced flavors between salty, sweet and slightly pungent. Perfect for enhancing the white meat of chicken breast, wings, thighs, quarter legs; also for the whole barbecue chicken. They can give a unique taste to grilled dishes, including poultry and vegetables.
brown sugar, salt, allspice, nutmeg, cinnamon, mustard seeds, chilli, cloves, fenugreek seeds, smoked paprika, turmeric, lemongrass, ginger, garlic, cumin, basil, coriander, fennel.
For recipes with barbecue pork, the Pork BBQ blend is designed to enhance the taste of sausages, chops, ribs, capocollo, fillet, or for complex recipes such as American pulled pork. A complex flavor that offsets the salty pork meats, perfect for smoked recipes; gives intensity to the slow cooking of the barbecue and creates the delicious crust.
onion, pepper, lemon, fleur de Sel myrtle, chilli, paprika, garlic.
This spice blend called Tsire is used as a condiment to enhance the flavor of kebabs and West African cuisine. A spice used above all on meat, before or after cooking, which enhances the taste with pungent but refined notes, with different shades between sweet and spicy. Also excellent in stews, on vegetables and to create exotic sauces.
cayenne pepper, Jamaica pepper, cinnamon, ginger, nutmeg, cloves.
Tandoori, typical aromatic mixture of the Indian tradition, suitable for flavoring chicken, but as mentioned it is also possible to cook white meats and vegetables. With an aromatic but spicy taste, with a completely natural reddish complexion due to the composition of other spices.
coriander, turmeric, chilli, pepper, cumin, nutmeg.
The Shichimi Togarashi is a mixture of spices typical of traditional Japanese cuisine. Also called Nanami tōgarashi, because the number 7 in Japanese can be called both Shi and Nana. Excellent for flavoring soups, white meat dishes and various rice-based dishes.
green seetang, ginger, dried mandarin, black SESAME, white SESAME, red pepper, Japanese mountain pepper.
A blend of spices used throughout Thailand, it reveals a wealth of fruity flavors and aromas. Intense green in colour, this Bangkok curry proves to be an intense aromatic delicacy, used for stews with meat or fish, vegetarian soups or typically vegan dishes.
green coriander, turmeric, leek, parsley, ginger, garlic, brown sugar, kummel, fenugreek, pepper, dill, chili, onion.
Chinese Five Spice Powder is a traditional spice blend used in Chinese cooking. This blend of spices gives dishes a slight hint of mentholated flavor.
star anise, cloves, cinnamon, Sichuan pepper, fennel.
This Asado BBQ spice mix is inspired by the flavors of Argentine barbecue, to enhance grilled meat with savory ingredients. The taste is intense but does not cover the succulent taste of the meats. The rub can be applied before cooking or after, to give a more exquisite bite to the grill. Excellent on beef, pork, sausages and poultry; it also works on the accompanying vegetables typical of asado.
mustard, celery, allspice, chilli, peppercorns, cumin, rosemary, salt, onion, coriander, onion.
Also use raw with a pepper grinder-
The Ethiopian curry is the most traditional and emblematic blend of spices and aromatic of Ethiopian and Eritrean cuisine. It is a fairly spicy spicy mix with smoky and musky notes.
chilli, salt, cardamom, garlic, turmeric, paprika, ginger, ajowan, basil, lippia abyssinica, thymus, fenugreek, cinnamon.
A mix of spices that transports our mind to its motherland, South Africa. Its taste varies from pungent to smoked and then on to a strong flavour. Although it was created as an ideal blend to flavor grilled or grilled meats, its flavor also enhances dishes such as meat stews and couscous.
coriander, cumin, chili pepper, pepper, thyme, parsley, nutmeg, cumin, turmeric, cinnamon, cassia, ginger, allspice seeds, onion, MUSTARD seeds, garlic, cardamom , bay leaf, rock salt, raw cane sugar.
May contain traces of CELERY and MUSTARD, SOY and MUSTARD.
Churrasco is the classic seasoning for grilled foods in the Latin American context.
Ingredients: chili, chillies, allspice, smoked paprika, salt, coriander, onion, garlic, parsley, kummel, mustard, pepper, cumin, lovage, thyme, thyme, marjoram, oregano, basil, chervil , tarragon, smoked salt, brown sugar.
Originally from Mexico.
This Santafé BBQ spice mix is inspired by New Mexico-style barbecue, often enriched with spicy and savory rubs. The famous local peppers and other typical ingredients of the rub, make this blend unique and give pungent notes; favoring the exquisite external crust of the grill. A spicy blend perfect for flavoring white or red meats, such as the famous cuts of beef and pork, but also fish, eggs and vegetables.
mustard, ancho pepper, smoked paprika, garlic, cumin, coriander, nutmeg, oregano, turmeric, thyme, allspice, basil, rosemary, tarragon, orange, ginger, salt, marjoram.
Grilled beef is a classic of grilled cuisine, and this blend of spices is designed to enhance its intense and succulent flavor. Makes ribs, steaks, roast beef and other cuts of beef more flavorful when rubbed before and after grilling; or added to sauces for marinating. Shades from sweet to pungent, suitable for slow cooking on the BBQ.
paprika, fleur de Sel, smoked peppers (organic paprika, oak smoke), paprika granules, chipotle, chilli (jalapeno, smoked), organic, garlic, onion.
Zahatar is a mixture of spices well known and used in the Middle Eastern countries. This combination of spices is ideal for flavoring meats such as chicken and lamb, vegetables, cheeses, stewed potatoes and onions, mozzarella and tomatoes.
sumack, salt 3%, oregano, sesame, thyme.
