Aroma and taste
This fine spice mixture has a medium sharpness and is aromatic spicy. It is something very special among our blends and is blended from the following ingredients: coriander green, turmeric, leek, parsley, ginger, garlic, sugar, cumin, fenugreek, pepper, dill, chilli and onion. All spices are finely balanced in this mixture and give the perfect harmony for a typical Thai green curry.
This green curry goes well with vegetarian and vegan dishes. You can use it like any other curry creatively, refining all sorts of meat dishes, fish, soups, rice, and even spreads made from vegetables. Add it in yogurt or cottage cheese as a green curry dip to vegetables. It's just delicious.
Composition: Coriander green, turmeric, leek, parsley, ginger, garlic, sugar, cumin, fenugreek, pepper, dill, chilli, onion.
Allergens: May contain traces of celery and mustard.
Curry was derived from the word kari which means Asian stew dishes. These dishes have a creamy sauce and are made with many spices. In India itself, you do not use curry powder, that is an invention of the British during the colonial era. At that time the Englishmen were very fond of the delicately spiced food and wanted to take the aroma home with them. Thus, the first curry powder originated.
The curry dish in the Asian region is made from region to region with different spices. That's why we offer you a wide selection of 12 highly aromatic blends.
Please give all your spices and spice mixtures after receipt best in glasses with screw cap closure. I recommend these, as they are firstly easy to clean in boiling water (5 minutes are sufficient) and secondly they can be closed airtight so that no moisture from the kitchen can penetrate. Store these glasses protected from the sun, dark, dry and above all cool.