The aromas of curry mixtures are always different, but all have something in common: good curry must have well-aligned ingredients. Jaipur curry has a moderate spiciness. It is characterised by a fresh aroma of aromatic herbs, with a base of garlic, onion and a light coconut note. Asian spices such as turmeric, fenugreek and cinnamon are added to parsley, hot peppers, garlic, fennel, onion, coriander leaves, rosemary, caraway, red pepper, mustard seeds, cumin and coriander, and create a mixture to which the addition of coconut milk gives an exotic note.
– Curry should be stored in a cool and dry place, away from sunlight, in a sealed container. In this way, it will retain its aroma for a long time.
– We recommend that you use curry mix abundantly (measure: teaspoon).
– If you want to aromatise sauces, stews, soups or Indian dishes, it is advisable to mix the curry powder with a warm liquid before adding it to the dish. Thus, no lumps are formed and the curry powder is evenly distributed in the sauce.
– The ideal time for seasoning hot dishes is about 10 minutes before the end of cooking. It should not boil, only simmer. In this way, curry releases its flavour the best.
Curry is named after the Indian kari, which means minestrone or soup. The English adopted the term in the 18th century in India, their colony at the time, and incorporated it into their own language. Even today, spice mixtures containing 12 to 36 spices are being prepared in India every day.
