The Spice Lab No. 7092 - Vadouvan Curry Seasoning Rub Blend
- ORIGINS: Vadouvan is a French take on Indian masala. It was invented in the southeastern part of India colonized by the French from the 17th century to the mid 20th century, a region formerly known as Puducherry. The main difference in this style of curry powder is that it includes aromatics like onion, garlic and shallots, which gives it a more European flair.
- PREMIUM INGREDIENTS: Our Vadouvan blend includes turmeric, cumin, mustard seeds, ginger, onion, garlic, and bay leaves. It is coarsely textured and contains whole seeds that add pops of flavor.
- FLAVOR PROFILE: This golden-hued curry blend is warm, aromatic and subtly sweet with a gentle kick of heat. Warm spices like ginger, cumin, nutmeg and coriander play sweetly with zesty mustard seeds and aleppo pepper.
- CULINARY USES: This gourmet pantry staple adds complexity to meat rubs, soups, vegetable and rice dishes. Use this multipurpose spice blend to make French-style curry chicken salad, a marinade for shrimp or fish, or roast vegetables. It makes a great seasoning for lamb, goat, chicken, tangy yogurts and winter squash. You can also add it to popcorn, dips, sauces, vinaigrettes and compound butters for an added flavor boost.
- MADE IN THE USA: All-natural, binder-free, gluten-free, Kosher and non-GMO, this premium quality Vadouvan Curry is masterfully crafted by a professional chef and made here in the USA. All our products are made and packaged in our HACCP certified manufacturing facility in Pompano Beach, Florida.
An all-around multipurpose seasoning.
Chef Fionas Corner: Vadouvan is essentially a French take on a curry blend. Rounded and aromatic, it is subtly sweet and mildly spicy. Try seasoning scallops with Vadouvan before cooking. Toss cauliflower florets with olive oil and this blend before roasting. Take a favorite carrot soup recipe and add a few spoonfuls of Vadouvan towards the end of cooking for an exotic spin.
RECIPE: Eggplant Puree
Makes about 2 cups
Roasting the eggplant in the oven transforms it texture so that it becomes tender and creamy. Use this spread as a dip for crudits or pita, or as a sandwich spread.
1.)Heat oven to 400F. Poke the eggplant several times with a sharp knife. Place eggplant on a parchment-lined sheet pan and roast in oven for 40-60 minutes, or until a knife meets no resistance when inserted into eggplant. Remove eggplant from oven and set aside until cool enough to handle.
2.)Peel eggplant and place flesh into bowl of food processor. Add red wine vinegar, extra virgin olive oil, and seasoning of your choice from list above, and puree until smooth.