Malabar Curry powder - Indian curry spice mix
The word curry was introduced by the English, who lived in India during the colonial period and referred to a spice mixture, which differs in its composition according to regional recipes and different ethnic groups.
Aroma and taste
This curry spice has an intense taste, as well as a slightly spicy and, therefore, typical Indian aroma. I also recommend this curry mix for all those who love Indian flavors and are vegetarian or vegan. These wonderful flavors, a nation that is home to many spices, will delight you. The region of origin of the recipe used for this mix is Malabar.
How to use it?
The Malabar curry powder refines vegetarian as well as vegan dishes with its delicate aroma. Serve with rice or some bread. I also use curry powder to make dips for vegetables. To do this, I mix a portion of yogurt with a piece of quark and add curry powder as desired. I like to serve that with vegetable sticks.
The Malabar coast
Malabar, also known as the Malabar Coast or Pepper Coast, is a region on the southwest coast of the Indian Peninsula. The northern part of the state of Kerala, which is also known for its pepper, as the name suggested. It stretches from Mangalore in the north to the Ponnani River in the south, between the shores of the Arabian Sea and the West Ghats chain. The name generally extended to the coast that goes from Goa to Kanyakumari.
The opening to the sea and maritime trade has created a climate favorable for religious tolerance, so that in addition to the Hindu majority, Christians, Muslims, and Jews also exist in peaceful coexistence. So the perfect culture laboratory for food recipes.
The Malabar coast and the western side of the Gati is one of the wettest regions in southern India.
Storage of Spices
For the ideal storage of this spice mixture, you should fill it in a glass container with a screw cap. Place the jars in boiling water once for 5 minutes before use to sterilize them. Your spice jars should always be stored in a dark place (protected from the sun's rays, as many spices will otherwise fade due to the UV rays) in a cold (15 ° C) and dry place.
Ingredients: turmeric, coriander, chili, garlic, ginger, fenugreek, cinnamon, basil, pepper, fennel, cardamom, cumin, cloves, salt, mustard, cane sugar
May contain traces of mustard and celery.
