Three varieties of chili peppers are included in this intense "homemade" curry: Ancho chili pepper for its sweet notes, Guajilo chili pepper for its heat, and sweet Hungarian paprika for its peppery flavors. Six spices are then added to create our palette of flavors.

It's a strong, spicy curry, but its heat is perfectly acceptable. It could be ranked at 3 on the Scoville scale. A little less hot than Espelette pepper.

 The full power of this curry can be discovered inside the carton.

Net weight: 21g

Curry is a complex combination of spices and herbs. There are hundreds of different curry blends, depending on their origin and use. Curry is therefore not a single spice. However, two plants are similar and evoke curry:

A variety of immortelle: the silver immortelle (Helichrysum italicum) whose flowers and leaves are reminiscent of curry. And the Kaloupilé (Murraya koenigii) is a tree whose leaves are used, having a scent reminiscent of curry. These are called Kari or Curry leaves. They are widely used in Asia, particularly in India, Vietnam, and Thailand. They are also found in Reunion Island and Mauritius.

Our Intense Curry is a "house" blend of 9 spices. It includes Turmeric, Cumin, Coriander, PDO Paprika, Pepper, Oregano, Onion, Ancho Chili, Guajillo Chili.

Curry, as is often the case with spices, needs a vehicle to diffuse its flavors. Fats are these vehicles and spread all the flavor of a spice. It is therefore recommended to use curry as an infusion with meat broth, cream, coconut milk, sauces, oil or butter. Add it at the beginning of your preparation and if necessary adjust according to your taste at the end of cooking with more curry or turmeric, ginger, pepper and/or chili!

It goes very well with meat, fish or even vegetables.

The term curry is an English corruption of the Tamil word "kari," which means sauce. Originally from southern India, similar spice blends can be found in the Indus Valley more than 2000 BC. The first printed recipe for a curry was published in 1747 by Hannah Glasse. It was, however, composed only of pepper and coriander. The 4th edition introduced turmeric and ginger. It was called "currey."

This blend then spread to the Caribbean in the 19th century by Indian workers in the British sugar industry. It eventually spread to the United States and then to the Western world, becoming a standard among spice blends. There isn't just one curry, but hundreds and hundreds!