Curry powder Java

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  • Description

Curry powder Java,
Curry is a mix of spices which varies from region to region. Buy international seasoning here

Curry Java - exotic, fruity spice blend

Each region has its own curry mixture. We have 12 different Curry Powders in our online Spices Shop for you to chose from. Order the one you like the most or try all of them

Aroma and culinary use

Curry Java has an exotic fruity spiciness, derived from cardamom and ginger. It is a harmonious blend that you will surely love. It is not too spicy but can be supplemented with chili if you like it hot. Java curry is mixed with turmeric, coriander, fenugreek, allspice, cinnamon, cardamom, garlic, ginger, pepper, rice, dextrose, clove, mustard, fennel, caraway, salt, basil, chili.

You can spice up meat and fish dishes with our Java curry. It refines vegetables, soups, sauces and vegetable bread spreads. Also try vegetable rice.

Origin and history

Curry powder was invented by the English during the colonial period in India. They loved the Indian curry dishes they ate there. Curry are stew dishes with delicately spiced, creamy sauces. The Indian cooks were true spice masters and all of them had their own recipes. Some curries even contained over 34 different spices. Curry came in so many different variations from spicy piquant to mild sweet.

Today, there are many different curry powders that reflect this diversity. Most often you find in the curry powder spices such as turmeric, chili, fenugreek, mustard, coriander, pepper and cumin. But also spices such as cloves, cinnamon, mace or cardamom (these spices are more expansive than the others). However, the second group of spices in a much lower doses because these are very intensive tasting spices. Too large amounts of these spices could make a dish inedible.

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


Upon receipt, please refill your spices and mixes into airtight containers to keep them aromatic for a long time. Spices should be stored dark, dry and cool. Personally, I prefer glasses. These you can use over and over again, provide them with new labels and, above all, sterilize them in water before use.