Vadouvan has been created by French gourmets in the Puducherry region (formerly Pondicherry) after a South-East Indian spice specialty named Vadagam, vadavam or vadakam.
Today Vadouvan is on everyone's lips and a very well-known spice mixture among gourmets and hobby cooks.
The production of Vadouvan is complex and time consuming. The complete mixture must ferment for a long time and then dry again, before it finally can be bottled.
Our Vadouvan is finely seasoned and consists of onions, garlic, black soybeans, mustard, fenugreek, cumin, fennel, turmeric, curry leaves, coconut oil, sesame oil, salt and asafoetida.
This aromatic spice blend is often used in the star gastronomy. Vadouvan spices with its unique taste rice, stews as well as pasta dishes. Give it by example in soups like potato soup or Hokkaido soup and you'll be amazed by this unique flavor.
A very special culinary experience is it when you marinate your steak with Vadouvan. Give it on your steak a few hours before you prepare it on a grill. Another highlight is Vadouvan in sauces for pork or goose roasts. This spice mixture has the ability to round up an balance the taste of your dish. Try it yourself.
Please fill your spice blends and spices in airtight containers. Store them in a dark, dry and cool place.
You love exotic spice blends?
Try our delicate Creole spice mixture, Borneo vanilla pepper or the Japanese Shichimi Togarashi.