Madagascar Curry (40 g bag)

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.

• Net weight: 40 g.
• Packaging: resealable food-grade bag with airtight zip.
• Origin: Madagascar.

A practical format for everyday cooking and larger recipes: easy to measure, it also works as a refill for a spice jar.

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

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

Is the bag resealable? Yes, its airtight zip preserves aroma and freshness.