Madagascar Curry Powder, Pouch + Jar (40g)

Our family grows and blends this curry in Vangaindrano, in south-eastern Madagascar. The spices are harvested at full maturity, then prepared with care to preserve their full flavor.

Typical composition, for guidance: turmeric, coriander, cumin, fenugreek, ginger, pepper, cardamom, cinnamon and sweet chili; it may vary from batch to batch. The blend goes straight from our hands to yours, with no middleman in between: discover all our Madagascar spices.

A warm, spiced palette with fragrant sweetness and fine balance: this mild curry suits everyday recipes as well as refined dishes.

• Meat and poultry: 1 to 2 teaspoons for 4 people, bloomed for 30 to 60 seconds in a little fat.
• Fish and seafood: 1 teaspoon in a mild coconut and lemon sauce.
• Vegetables, soups and sauces: 1 teaspoon to lift and perfume.
• Slow-cooked dishes: 1 to 2 teaspoons, adjusted to taste.

Pair it with turmeric, ginger and combava.

Store in a dry place, away from heat and light. Close the container tightly after use to preserve aroma and freshness.

• Contents: 1 resealable 40 g bag and 1 spice jar of 40 g with sprinkler cap.
• Origin: Madagascar.

The bag acts as your kitchen stock and refill for bigger recipes; the spice jar handles everyday use, from the countertop to the table.

Is the curry hot? No, this blend is mild and fragrant: it brings warmth without excess chili.

Can the jar be refilled? Yes, the 40 g bag works as a practical refill for the jar.

How do I release the aromas? Bloom the curry for 30 to 60 seconds in a little fat before adding liquids and solids.