
Curry is an invitation to travel. Turmeric, coriander, cumin, fenugreek and cardamom compose this golden, warm, complex blend that perfumes chicken, vegetables and lentils, especially against a creamy coconut milk. The move that changes everything: fry it thirty seconds in hot oil before adding the rest — the aromas open and the dish gains depth. Served over white rice. Hand-measured in Morocco, ONSSA-approved.
Fry it 30 s in hot oil to release the aromas before adding the ingredients.
More blends to travel with
No reviews yet. Be the first to share your experience!
Sign in to write a review.
Sign inAromatic profile : a fragrant, balanced profile. Dosage: 1 tsp per 4 servings, adjust to taste. Storage: away from light and moisture.
Hand-measured in Morocco, with no preservatives or colourings.
Chef-signedThe spices for an Indian curry
« Fry the curry 30s in hot oil to open the aromas. »