Varying from Indian curries with the addition of Allspice and Star Anise, this blend of Jamaican Curry Powder will add a bit of the Caribbean to your cooking. Try with goat, lamb, chicken, beef or seafood. Makes a great addition to soups and cream sauces as well....
In Sri Lanka, spices are sometimes roasted to a deep brown before grinding. This imparts a darker and deeper flavor to the curry. Sri Lankan is a mild curry that goes well with lamb, poultry, or seafood. Contains: Coriander Seed, Cumin Seed, Fennel Seed, Fenugreek,...
This is a rather complicated and warm curry powder that showcases some of the interesting flavors of Western Africa. A great addition to stews and pulses as well as a dry rub for grilled meats. Contains: Brown Mustard Seed, Coriander Seed, Black Pepper, Cumin Seed,...
The British developed curry powders in order to provide a ready-made spice mixture that was equivalent to the seasonings they had become accustomed to while in southern India. Curry powder is an excellent addition to scrambled eggs, dips, and sauces. Contains:...
This package will over 4 of our most popular curries. Explore the different flavors of curry from all around a the globe. Curry Powder, Ivory Coast Curry, Jamaican Curry, Sri Lankan Curry.
Ingredients 2 tablespoons coconut oil 1 red onion, peeled and finely chopped 1 large green apple, peeled, cored, and chopped into small pieces 3 large garlic cloves, peeled and minced or put through a garlic press 1 tablespoon fresh finely grated ginger 1 1/2...
"Curcuma longa" Turmeric, essential to curry powders, is a member of the ginger family. It and has a light, musky flavor along with a brilliant golden orange color. It has been used for thousands of years to dye cloth and to add coloring to foods.
"Murraya koenigii" Let’s get this out of the way right off the bat: Curry leaves are an herb, and they are not related to curry powder. Curry leaves are a part of the same family as citrus fruits. Their glossy green leaves are very aromatic, and they have a unique...
Kashmiri Chile Powder is essential for providing the deep red coloring and rich flavor characteristic of many Indian dishes. Similar to a hot Hungarian Paprika, it has a mild bite with a lingering heat and a somewhat fruity flavor. Commonly used in Tandoori...
West African Chicken and Groundnut Curry Serves 6-8 3 lbs. Boneless, skinless chicken ~ cut into 1 1/2 inch wide pieces 1/3 Cup Flour 2-3 Tbsp Ivory Coast Curry Powder 1 Tsp. Sea Salt 1/3 Cup Olive Oil 2 Tbsp. Fresh Ginger ~ Minced 2 Tbsp. Garlic ~ Minced 2 Serrano...
"Trigonella foenum-graecum" The major use of fenugreek is in curry powders, chutneys and pickles. Fenugreek has a smoky caramel like flavor when cooked, but a bitter aftertaste when eaten raw. It is also used to make mapleine, which is the primary flavoring for...
Pork with Lemongrass Serves 4 1/4 Cup of Peanut Oil 1 lb. of Boneless Pork Loin ~ Cut into 1 inch pieces 1 stalk of Lemongrass ~Â Bottom part only, outer layers peeled, inner part minced 2 Cloves of Garlic ~ Minced 1 Red or Green Chile ~ De-seeded and minced 1 Tsp....
