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Vadouvan Curry Seasoning

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    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.

    FLAVOR & USE: 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. Vadouvan Curry adds a warm complexity to meat rubs, soups, vegetable and rice dishes.

    ALL-NATURAL INGREDIENTS: Hudson Valley Salt, Dried Onion, Turmeric, MUSTARD, Turbinado Sugar, Dried Garlic, Ginger, Coriander, Fenugreek Seed, Aleppo Pepper, Cumin, Bay Leaf, Nutmeg, Spices

    PREMIUM QUALITY: Packed in our SQF-facility in the USA, Vadouvan Curry is all-natural, binder-free, gluten-free, kosher and non-GMO.


    Roast Cauliflower with Vadouvan 

    Carrot and Leek Soup with Vadouvan