Hot Curry Powder
Ingredients: Cumin, Turmeric, Coriander, Black Pepper, Paprika, Chili, Garlic, Cinnamon, Green Cardamom, Onion, Nutmeg, Fenugreek, Yellow Mustard Seed.
Description: In original curried cuisine, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. Add hot curry to sauces, gravies, soups, and veggie stir-fry as well as for seasoning fish, chicken and other meat. Our hot curry is the traditional Indian curry blend with heat. This blend is great for customers who enjoy the curry flavor but are also looking for the extra heat. This is great to flavor any Indian style stews, rice or meat as well as flavor spicy vegetables, curry with yogurt sauce, or hot curry rice.
Recipe: Hot Curry Rice
Let customers speak for us
Our pantry is full of these wonderful products, my husband loves to cook with them!
I had been looking for a savory spice for salmon. This is exactly what I was looking for! Perfect blend of a variety of spices. Recently, I discovered it has other uses: on yams and scrambles eggs. Looking forward to experimenting and replacing this with other all-purpose seasonings.
I’ve been using this spice for all my curry dishes! I like a milder but tasty curry mix and this is it. Many curry mixes I’ve tried are too spicy!
I’ve been using this for years and love it!!!
Tastes like home.
Added to any Italian dish, meat, pasta, soup, etc. I promise you’ll feel the flavor of this extraordinary combination of herbs!!
Godere 🇮🇹
Ciao Bella
Great blend, used to make my own, but this a fantastic upgrade over what I used to make!
I love this stuff! This goes great on meats, fries, soups, eggs and anything savory! Combine this with their black salt and you are golden!
I use this on lots of foods, fruits, and vegetables. It adds to the flavor. I also use this in pozole instead of real chilies and it is excellent.
