Java Curry Powder - exotic & fruity

Orlandosidee
80022
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    Delivery time:3-5 days after payments received
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  • Description

Java Curry Powder

Java curry powder tastes exotic with fruity spice. Did you know that each region has its curry spice? We offer 12 curries to buy in our online spice shop. Order what you like and choose your container size yourself.

The aroma and culinary use of the Java Curry Powder

Java Curry powder has an exotic, fruity spice, which comes from cardamom and ginger. It is a harmonious mix that you will surely love. It is not hot but can be made spicy by adding chili. We mix the curry spice Java from turmeric, coriander, fenugreek, allspice, cinnamon, cardamom, garlic, ginger, pepper, clove, mustard, fennel, caraway, salt, basil, chili, cane sugar.

You can season meat and fish dishes equally with our Java Curry. It also refines vegetables, soups, sauces, and vegetable bread spreads. Try it on vegetable rice.

Origin and history of Curry Powder

The English invented curry powders during the colonial period in India. They loved the Indian curry dishes, which they got to know there. They were stew dishes with delicately flavored creamy sauces. The Indian cooks were true spice masters, and everyone had their recipes. Some curry even contained over 34 different spices. Curry came in so many different variations from spicy to mildly sweet.

Today there are so many different curry powders that reflect this diversity. You will often find spices such as turmeric, chili, fenugreek, mustard, coriander, pepper, and cumin in the curry powders, but also spices like cloves, cinnamon, mace or cardamom. The second group of spices, however, is much less dosed because these are very intense spices that would make a dish inedible in too large quantities.

Ingredients: turmeric, coriander, fenugreek, allspice, cinnamon, cardamom, garlic, ginger, pepper, clove, mustard, fennel, caraway, salt, basil, chili, cane sugar.

Storage of spice mixes

Upon receipt, please fill your spices and mixtures into airtight containers so that they remain aromatic for a long time. Spices should be stored dark, dry, and cold. I prefer glasses. They can be used again and again, given new labels and, above all, sterilized in water.

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