{"title":"Curries \u0026amp; Masalas","description":"\u003ch3\u003e Exotic flavors with curry \u0026amp; masalas\u003c\/h3\u003e\n\n \u003cp\u003e\u003ca rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/search?q=curry\"\u003e\u003cspan\u003eCurry\u003c\/span\u003e\u003c\/a\u003e and \u003ca rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/search?q=masala\"\u003e\u003cspan\u003emasalas\u003c\/span\u003e\u003c\/a\u003e bring the world of spices to your plate! These harmonious blends create unique taste experiences – from mild to fiery. They enhance dishes with a distinctive flavor and an aromatic experience. Discover hand-picked \u003ca rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/collections\/gewuerze\"\u003e\u003cspan\u003espices\u003c\/span\u003e\u003c\/a\u003e from the Altes Gewürzamt \u003ca rel=\"noopener\" href=\"https:\/\/altesgewuerzamt.live\/pages\/gewurzmanufaktur\"\u003e\u003cspan\u003espice factory\u003c\/span\u003e\u003c\/a\u003e and enjoy authentic flavors.\u003c\/p\u003e","products":[{"product_id":"curry-set","title":"Curry Set","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Set, nine curry blends from around the world to discover\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Curry Set is our tasting box for everyone who wants to explore the variety of the curry world. Nine of our most popular curry blends, from very mild to boldly hot, each in the handy 7 g tubo sample size. We mix and fill every variety by hand in our workshop in Klingenberg am Main. A lovely gift idea for hobby cooks and an ideal way to find your favourite varieties.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's included?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eNine curry blends in the 7 g tubo sample size:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e – mild and fruity with vanilla and orange\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e – very mild, for the whole family\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-hara\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Hara\u003c\/strong\u003e\u003c\/a\u003e – fresh and green with a Thai character\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e – South Indian, fruity with star anise\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e\u003c\/a\u003e – North Indian and balanced\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e – strongly roasted and piquant\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/curry-kashmir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Kashmir\u003c\/strong\u003e\u003c\/a\u003e – bold with a high chili content\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/purple-curry-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePurple Curry\u003c\/strong\u003e\u003c\/a\u003e – mild and fruity with a violet shimmer\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/kaffee-curry-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCoffee Curry\u003c\/strong\u003e\u003c\/a\u003e – with roasted coffee, bold and aromatic\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eToast each variety briefly in hot oil or ghee before adding vegetables, meat or coconut milk. This way you find your favourite for curries, rice dishes, marinades and vegetarian bowls. Tip: label your favourites and reorder them later in the large tin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e the heat levels range from very mild (Maharadja) to bold (Kashmir, Anapurna). Work your way up to the hotter varieties carefully.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eNine curry blends in the 7 g tubo sample size\u003c\/li\u003e\n\u003cli\u003eFrom very mild to boldly hot, from different regions\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eA lovely gift idea and an ideal introduction to the curry world\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eYou can get your favourite from the set in the large tin afterwards in our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry and Masala collection\u003c\/strong\u003e\u003c\/a\u003e. The classic sweet-fruity companion is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. For fermented umami depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is a great choice. Find more blends in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhich curries are in the set?\u003c\/strong\u003e\u003cbr\u003e\nNine varieties: Mumbai, Maharadja, Hara, Goa, Jaipur, Anapurna, Kashmir, Purple Curry and Coffee Curry, each in the 7 g tubo sample size.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot are the curries in the set?\u003c\/strong\u003e\u003cbr\u003e\nThe range goes from very mild (Maharadja, Mumbai) through balanced (Goa, Jaipur, Hara) to boldly hot (Anapurna, Kashmir). So you find exactly your heat level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the Curry Set suitable as a gift?\u003c\/strong\u003e\u003cbr\u003e\nYes, very much so. The high-quality box with nine varieties is a popular gift idea for hobby cooks and everyone who enjoys Indian and Asian cuisine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I reorder my favourite variety?\u003c\/strong\u003e\u003cbr\u003e\nYes. Every variety from the set is available individually in the large shaker tin. So you can top up exactly what you like best.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which curries are in the set?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Nine varieties, namely Mumbai, Maharadja, Hara, Goa, Jaipur, Anapurna, Kashmir, Purple Curry and Coffee Curry, each in the 7 g tubo sample size.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot are the curries in the set?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The range goes from very mild with Maharadja and Mumbai through balanced with Goa, Jaipur and Hara to boldly hot with Anapurna and Kashmir. So you find exactly your heat level.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Curry Set suitable as a gift?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, very much so. The high-quality box with nine varieties is a popular gift idea for hobby cooks and everyone who enjoys Indian and Asian cuisine.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I reorder my favourite variety?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Every variety from the set is available individually in the large shaker tin. So you can top up exactly what you like best.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564615635210,"sku":"23091","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/probierbox_curry_2-587074.jpg?v=1742208211"},{"product_id":"curry-ketchup","title":"Curry Ketchup","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry ketchup with its own curry blend, fruity and savoury from the workshop\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry ketchup is the German answer to the currywurst – and our answer to industrial ketchup with flavourings and thickeners. We use sun-ripened tomatoes and our own, harmoniously balanced curry blend from the workshop. The result is a ketchup that tastes of tomato and of curry – not of sugar and acidity. Made and packed in Klingenberg am Main, without flavour enhancers and without additives.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for currywurst, fried sausage, chips and burgers. It refines sandwiches, hot dogs and grilled meat. It works as a base for spicy dips, BBQ marinades and quick pasta sauces. Also as a seasoning in stews, minced-meat pans and Asian bowls. After opening, store cool and use up within a few weeks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e the curry ketchup is noticeably more aromatic than industrial products. A smaller amount is usually enough – best to taste first, then add more.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: classic currywurst in five minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Berlin classic can be this simple when the ketchup is right.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 people:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 high-quality fried sausages (ideally without skin)\u003c\/li\u003e\n\u003cli\u003e4 tbsp curry ketchup\u003c\/li\u003e\n\u003cli\u003e2 tbsp \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003ea little water, 1 tbsp oil\u003c\/li\u003e\n\u003cli\u003e2 portions of chips with \u003ca href=\"\/en\/products\/hollands-frittenwurze-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHolland's fries seasoning\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e fry the sausages all over in hot oil and cut into slices. Heat the curry ketchup with a little water in the pan so that it becomes slightly thinner. Toss the sausage pieces in it and arrange on plates. Dust with extra curry powder. Serve with chips and fries seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our curry ketchup?\u003c\/strong\u003e Industrial ketchup often has more sugar than tomato, plus starch, flavourings and acidifiers. Our curry ketchup is pure taste – tomato, curry, sweetness from the fruit itself. Adding extra curry powder lifts the taste to snack-bar level, with honest ingredients.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCurry ketchup with a high tomato content and its own curry blend\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003cli\u003eVersatile with currywurst, burgers and grilled meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassic partners for the curry ketchup are \u003ca href=\"\/en\/products\/hollands-frittenwurze-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHolland's fries seasoning\u003c\/strong\u003e\u003c\/a\u003e for the chips and our ready curry powders \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMumbai\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAnapurna\u003c\/strong\u003e\u003c\/a\u003e for dusting. If you love grilling, combine it with our \u003ca href=\"\/en\/products\/painmaker%C2%AE-bbq-sauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePainmaker BBQ Sauce\u003c\/strong\u003e\u003c\/a\u003e. For a BBQ marinade on poultry, \u003ca href=\"\/en\/products\/bbq-chicken-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Chicken\u003c\/strong\u003e\u003c\/a\u003e works well, for beef \u003ca href=\"\/en\/products\/bbq-beef-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBBQ Beef\u003c\/strong\u003e\u003c\/a\u003e. As a sweet-fruity alternative to ketchup, reach for the \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat sets your curry ketchup apart from supermarket products?\u003c\/strong\u003e\u003cbr\u003e\nWe use only tomatoes and our own curry blend, without flavour enhancers, thickeners or flavourings. Industrial products often contain more sugar and starch than tomato – with us it is the other way round. You taste the tomato and the curry, not the additives.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use curry ketchup for?\u003c\/strong\u003e\u003cbr\u003e\nClassically with currywurst and chips. Also with burgers, hot dogs, fried sausage, grilled meat, meatballs, in BBQ marinades, as a spicy dip, in sandwiches and quick pasta sauces.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eIs the curry ketchup vegan?\u003c\/strong\u003e\u003cbr\u003e\nYes, all ingredients are plant-based. The curry ketchup contains no animal components and therefore also goes with vegetarian and vegan sausages.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow long does curry ketchup keep after opening?\u003c\/strong\u003e\u003cbr\u003e\nStore sealed in the fridge and use within four to six weeks. Since we use no preservatives, the shelf life after opening is shorter than with industrial products – that is normal and a sign of honest ingredients.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What sets your curry ketchup apart from supermarket products?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"We use only tomatoes and our own curry blend, without flavour enhancers, thickeners or flavourings. Industrial products often contain more sugar and starch than tomato. With us it is the other way round. You taste the tomato and the curry, not the additives.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use curry ketchup for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically with currywurst and chips. Also with burgers, hot dogs, fried sausage, grilled meat, meatballs, in BBQ marinades, as a spicy dip, in sandwiches and quick pasta sauces.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the curry ketchup vegan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, all ingredients are plant-based. The curry ketchup contains no animal components and therefore also goes with vegetarian and vegan sausages.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does curry ketchup keep after opening?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Store sealed in the fridge and use within four to six weeks. Since we use no preservatives, the shelf life after opening is shorter than with industrial products. That is normal and a sign of honest ingredients.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564654006538,"sku":"23372","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry-ketchup-titelbild-neu.jpg?v=1788360512"},{"product_id":"curry-anapurna-dose","title":"Curry Anapurna","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Anapurna — a piquant Indian curry blend with roasted aromas\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Anapurna is our boldest curry: piquant, with gentle roasted aromas and a pronounced heat. We compose it in our workshop in Klingenberg am Main from fourteen ingredients, including fenugreek, turmeric, cumin, coriander, fennel, chilies, garlic, ginger, galangal, pepper, cardamom, mace and cinnamon blossoms. The name Anapurna refers to the Hindu goddess of nourishment — a tribute to the powerful aromatics of this blend.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAnapurna is ideal for hearty curries: pan-fried prawns, lamb, poultry, meatballs, lentil dals and slow-braised clay-pot dishes. Also in marinades for tandoori chicken, in yoghurt sauces and for currywurst sauce. Sweat it briefly in hot oil or ghee, then add your main ingredient or liquid.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Anapurna is noticeably hotter than our \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. Work your way up carefully — a level teaspoon per person when cooking is usually plenty.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eLamb meatball curry in five steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix 500 g minced lamb with salt, pepper and chopped macadamia nuts, form small balls and brown them in a pan.\u003c\/li\u003e\n\u003cli\u003eAdd a finely diced onion and a level tablespoon of Curry Anapurna to the pan, sweat for a minute.\u003c\/li\u003e\n\u003cli\u003eDrain a can of chickpeas, add them, and deglaze with 200 ml coconut milk.\u003c\/li\u003e\n\u003cli\u003eReturn the meatballs to the pan and braise gently for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and serve with fresh coriander.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePiquant Indian curry blend of fourteen components\u003c\/li\u003e\n\u003cli\u003ePowerful heat with roasted aromas, fenugreek and galangal\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for curries, marinades, braises and currywurst sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you prefer a milder curry with a fruity vanilla note, reach for \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. For a fuller, fermented depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the right choice. The classic sweet-fruity companion to any Indian dish is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. For a North-Indian-inspired curry, try \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Anapurna?\u003c\/strong\u003e\u003cbr\u003e\nDistinctly hot, but not burning. The heat comes from chilies, black pepper, galangal and ginger, and develops further as it cooks. For a mild curry, reach for \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003eCurry Mumbai\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use Curry Anapurna for?\u003c\/strong\u003e\u003cbr\u003e\nFor hearty curries with lamb, prawns, poultry or minced meat, for lentil dals, tandoori marinades, yoghurt sauces, braises and currywurst sauce. Also exciting as a seasoning over oven potatoes or roasted cauliflower.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does the name Anapurna mean?\u003c\/strong\u003e\u003cbr\u003e\nAnapurna is the Hindu goddess of nourishment and abundance, often depicted as a woman serving rice. The name stands for nourishing generosity. We named our boldest curry blend after her because its heat and aromatics can literally nourish and enliven a dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Anapurna differ from Vadouvan?\u003c\/strong\u003e\u003cbr\u003e\nAnapurna is a dry Indian curry blend with piquant heat. \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e, by contrast, is a fermented Indo-French blend with umami depth. Anapurna for classic curries, Vadouvan for broths, marinades and European adaptations.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Anapurna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Distinctly hot, but not burning. The heat comes from chilies, black pepper, galangal and ginger, and develops further as it cooks. For a mild curry, reach for Curry Mumbai.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Curry Anapurna for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For hearty curries with lamb, prawns, poultry or minced meat, for lentil dals, tandoori marinades, yoghurt sauces, braises and currywurst sauce. Also exciting as a seasoning over oven potatoes or roasted cauliflower.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the name Anapurna mean?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Anapurna is the Hindu goddess of nourishment and abundance, often depicted as a woman serving rice. The name stands for nourishing generosity. We named our boldest curry blend after her because its heat and aromatics can literally nourish and enliven a dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Anapurna differ from Vadouvan?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Anapurna is a dry Indian curry blend with piquant heat. Vadouvan, by contrast, is a fermented Indo-French blend with umami depth. Anapurna for classic curries, Vadouvan for broths, marinades and European adaptations.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683084538122,"sku":"30412","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"35 g","offer_id":50798014071050,"sku":"31247","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50798013546762,"sku":"23138","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Curry_Anapurna_-_1.jpg?v=1789413630"},{"product_id":"curry-dragon","title":"Curry Dragon","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Dragon, a fruity-fiery curry blend with Bhut Jolokia and bird's-eye chili\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Dragon is our hottest curry blend and at the same time surprisingly fruity in composition. In our workshop in Klingenberg am Main we blend paprika, Tellicherry pepper, raspberry, turmeric, fenugreek, coriander, garlic, bird's-eye chili and Bhut Jolokia, ginger, nutmeg, long pepper, habanero, mustard, white pepper, clove, lemon myrtle, cinnamon and cardamom. The character: a fiery heat from two chili varieties plus three peppers, along with a fruity raspberry top note and the citrus freshness of lemon myrtle – heat that doesn't burn but aromatises.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCurry Dragon is the choice for hot vegetable curries, poultry curries, currywurst sauces and lamb braises. Also in curry paste with coconut milk, in marinades for prawns and grilled tofu, in BBQ sauces for more depth and in minced-meat sauces with an Asian note. If you love currywurst, stir a tablespoon of Curry Dragon into 200 ml of tomato base – that's the heat the snack bar never manages. Season with the fruity \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e, and the sauce gets the acidity top note it needs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Bhut Jolokia is one of the hottest chilies in the world. Work your way up carefully – half a teaspoon for four portions is usually enough to start. Always balance the heat with yoghurt, cream or coconut milk, never rinse it down with water.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: hellish currywurst sauce with berry depth\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe currywurst that makes every snack bar look old, ready in 20 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 sausages (bockwurst or Vienna)\u003c\/li\u003e\n\u003cli\u003e500 ml passata, 2 tbsp tomato paste\u003c\/li\u003e\n\u003cli\u003e2 tbsp Curry Dragon, 1 tbsp \u003ca href=\"\/en\/products\/edelsuesser-paprika-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esweet paprika\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 onion, 2 cloves of garlic, finely diced\u003c\/li\u003e\n\u003cli\u003e2 tbsp honey, 1 tbsp \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, freshly ground \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Sweat the onion and garlic in butter until translucent. Roast the tomato paste along for a minute. Sweat the Curry Dragon and sweet paprika briefly, then deglaze immediately with the passata, otherwise the spices turn bitter. Simmer gently for 15 minutes. Season with honey, apple-quince balsamic vinegar, salt and Tasmanian pepper. Fry the sausages crisp in the pan, slice them, pour over the sauce and dust generously with additional sweet paprika.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Curry Dragon?\u003c\/strong\u003e The raspberry brings a fruity freshness that is missing in normal curry blends – it balances the brutal Bhut Jolokia heat and makes the sauce layered rather than just hot. Tasmanian pepper at the table sets a second level of heat with an anise-like top note.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA very hot curry blend with Bhut Jolokia, bird's-eye chili and habanero\u003c\/li\u003e\n\u003cli\u003eA fruity-aromatic character with raspberry and lemon-myrtle notes\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA pepper finish comes from the hot-fruity \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e or the oriental-complex \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e. If you love hot blends, you should get to know our Ethiopian \u003ca href=\"\/en\/products\/berbere\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBerbere\u003c\/strong\u003e\u003c\/a\u003e with fenugreek depth and our Mexican \u003ca href=\"\/en\/products\/mole\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMole\u003c\/strong\u003e\u003c\/a\u003e with a chocolate note. A sweet-fruity companion to the heat is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Acidity for currywurst sauces: \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e. For the wok: \u003ca href=\"\/en\/products\/togarashi-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTogarashi\u003c\/strong\u003e\u003c\/a\u003e with a sansho tingle. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Dragon?\u003c\/strong\u003e\u003cbr\u003e\nVery hot. Bhut Jolokia is around 1,000,000 Scoville, habanero 200,000. The blend is calibrated to about 30,000 to 50,000 Scoville in perceived heat – clearly exceeding \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003eCurry Anapurna\u003c\/a\u003e. If you can't take much heat, reach for the family variant \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use Curry Dragon for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for currywurst sauces, vegetable curries with lentils or chickpeas, poultry and lamb curries, hot BBQ sauces, marinades for prawns and tofu, minced-meat pans with coconut milk and even in a hot mole variant.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat does the raspberry do in the curry?\u003c\/strong\u003e\u003cbr\u003e\nDried raspberry sets a fruity-tart top note that takes the brutal character off the heat and aromatises it. A classic trick from fine dining – heat needs a fruit antagonist, otherwise it stays one-dimensional.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow do I balance the heat in the sauce?\u003c\/strong\u003e\u003cbr\u003e\nWith yoghurt, coconut milk, sour cream or a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003eMango Chutney\u003c\/a\u003e. Water doesn't help, capsaicin is fat-soluble. If you need to tone it down afterwards, add a tablespoon of peanut butter or cream to the sauce.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Dragon?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very hot. Bhut Jolokia is around 1,000,000 Scoville, habanero 200,000. The blend is calibrated to about 30,000 to 50,000 Scoville in perceived heat, clearly exceeding Curry Anapurna. If you can't take much heat, reach for the family variant Curry Maharadja.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Curry Dragon for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for currywurst sauces, vegetable curries with lentils or chickpeas, poultry and lamb curries, hot BBQ sauces, marinades for prawns and tofu, minced-meat pans with coconut milk and even in a hot mole variant.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the raspberry do in the curry?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dried raspberry sets a fruity-tart top note that takes the brutal character off the heat and aromatises it. A classic trick from fine dining. Heat needs a fruit antagonist, otherwise it stays one-dimensional.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I balance the heat in the sauce?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"With yoghurt, coconut milk, sour cream or a dollop of Mango Chutney. Water doesn't help, capsaicin is fat-soluble. If you need to tone it down afterwards, add a tablespoon of peanut butter or cream to the sauce.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564781605130,"sku":"30413","price":12.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_dragon_f856d3d3-57b6-49d2-8e08-97d8ecd42a10-383881.jpg?v=1736523030"},{"product_id":"curry-goa","title":"Curry Goa","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Goa, a South Indian curry blend with fruity heat for fish and poultry\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Goa is our fruity-hot South Indian curry blend – inspired by the markets of Goa, where Portuguese colonial history meets Indian spice craft. In our workshop in Klingenberg am Main we blend pepper, paprika, fenugreek, chili, turmeric, cumin, coriander, star anise, fennel, cardamom, mustard, ginger, galangal, nigella, mace, lemongrass, cloves and cinnamon. The character: a lively heat with citrus-anise fresh notes and a lightly sweet warmth in the finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCurry Goa is the classic for Goan fish curry, prawn curry and chicken vindaloo. Also for pork shoulder in a curry braise, cod in coconut milk, lentil stews with red lentils, rice dishes with fried vegetables and in a tomato-coconut sauce for pasta. A pinch also works in lamb braises with tomato. Sweat briefly in hot oil, then deglaze with coconut milk or tomatoes, and never dry-roast for longer than ten seconds – the fine mustard aromas otherwise tip into bitterness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry Goa is clearly hotter than \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e, but milder than our \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e. A level tablespoon for four portions is the good middle ground. Fresh lime and coriander leaves at the end set the fresh accent to the heat.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Goan fish curry with prawns\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic of the Konkan coast in 25 minutes – the flavour highlight for every fish lover.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g cod, halibut or sea bass fillet\u003c\/li\u003e\n\u003cli\u003e200 g raw prawns, peeled\u003c\/li\u003e\n\u003cli\u003e2 tbsp Curry Goa, 1 onion, 3 cloves of garlic, 1 thumb of ginger\u003c\/li\u003e\n\u003cli\u003e400 ml coconut milk, 200 g passata\u003c\/li\u003e\n\u003cli\u003e2 tbsp tamarind paste or 2 tbsp \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, fresh coriander leaves\u003c\/li\u003e\n\u003cli\u003eFreshly ground \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Finely chop the onion, garlic and ginger and sweat in coconut oil until translucent. Sweat the Curry Goa for two to three seconds, then deglaze immediately with coconut milk and tomatoes. Stir in the tamarind or apple-quince balsamic. Simmer gently for five minutes. Cut the fish fillet into bite-sized pieces, slide them into the sauce and let them steep for a further five minutes, then add the prawns and let them cook through for three minutes. Season with salt and cubeb pepper, and serve with coriander leaves and a squeeze of lime juice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Curry Goa?\u003c\/strong\u003e Star anise and fennel in the mix bring the anise fresh notes that off-the-shelf Curry Goa lacks. Combined with the cubeb pepper (oriental-complex), you lift the profile to fine-dining level without it getting complicated.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSouth Indian curry blend with star anise, galangal and lemongrass\u003c\/li\u003e\n\u003cli\u003eA fruity-hot character with citrus-anise freshness\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRelated curry profiles are our hot \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e and the mild \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e. For the fermented depth in curries, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the pro's choice. A pepper finish on the fish: \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e with oriental depth or \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e with an anise-like fruity heat. Acidity from the \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e as a tamarind substitute. Sweet-fruity alongside: \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Goa?\u003c\/strong\u003e\u003cbr\u003e\nMedium-hot to hot. Clearly hotter than \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003eCurry Maharadja\u003c\/a\u003e, comparable to \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003eCurry Anapurna\u003c\/a\u003e, but clearly milder than \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003eCurry Dragon\u003c\/a\u003e. If you want more heat, you can add fresh chili or a touch of Curry Dragon at the table.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat sets Curry Goa apart from standard Indian curries?\u003c\/strong\u003e\u003cbr\u003e\nThe Portuguese colonial history: Goan curries use vinegar (instead of just yoghurt) as the acidity source, often with tamarind or wine. The aromatics are fruitier and more anise-like than North Indian blends, with less garam masala and more star anise and fennel.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich fish suits it best?\u003c\/strong\u003e\u003cbr\u003e\nFirm-fleshed white fish like cod, halibut, monkfish or sea bass holds up to the sauce. Salmon is also excellent. Prawns, calamari and mussels added around the fish turn it into a feast-day dish.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I use Curry Goa for vegetarian dishes too?\u003c\/strong\u003e\u003cbr\u003e\nVery well: for lentil stews with red lentils and coconut milk, for chickpea curry, for fried vegetables with aubergine and sweet potato, or as a seasoning base for a curry-tomato sauce for pasta.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Goa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium-hot to hot. Clearly hotter than Curry Maharadja, comparable to Curry Anapurna, but clearly milder than Curry Dragon. If you want more heat, you can add fresh chili or a touch of Curry Dragon at the table.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What sets Curry Goa apart from standard Indian curries?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Portuguese colonial history. Goan curries use vinegar instead of just yoghurt as the acidity source, often with tamarind or wine. The aromatics are fruitier and more anise-like than North Indian blends, with less garam masala and more star anise and fennel.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which fish suits it best?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Firm-fleshed white fish like cod, halibut, monkfish or sea bass holds up to the sauce. Salmon is also excellent. Prawns, calamari and mussels added around the fish turn it into a feast-day dish.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use Curry Goa for vegetarian dishes too?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very well for lentil stews with red lentils and coconut milk, for chickpea curry, for fried vegetables with aubergine and sweet potato, or as a seasoning base for a curry-tomato sauce for pasta.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564782031114,"sku":"30414","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_goa_e123f79c-7c79-406a-9f36-30c75a34f4f7-226426.jpg?v=1736523031"},{"product_id":"curry-jaipur-dose","title":"Curry Jaipur","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Jaipur — a piquant curry blend for European tastes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Jaipur is our curry for everyone who likes it Indian-piquant, but light and everyday-friendly. We compose it in our workshop in Klingenberg am Main from fifteen ingredients: fenugreek, coriander, turmeric, cumin, chilies, lemongrass, ginger, fennel, mustard seeds, black pepper, cardamom, garlic, mace, galangal and cinnamon blossoms. A brief roasting gives the blend its fresh, light yet piquant character.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA curry seasoning for vegetable dishes, fish preparations, vinaigrettes, mayonnaises and light sauces. Also excellent in yoghurt dips, rice dishes, grilled vegetables and currywurst sauce. Unlike classic curries, Jaipur also works in cold applications like salad mayos and curried eggs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry Jaipur is distinctly aromatic and lightly hot. Work your way up carefully — half a teaspoon per person is usually enough to start.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry vinaigrette in two steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSeal three tablespoons of olive oil, a tablespoon of apple vinegar, a tablespoon of mango-chutney juice, half a teaspoon of Curry Jaipur and a teaspoon of honey in a jar and shake vigorously.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and pour over leaf salad with apple and roasted walnuts. Optionally add a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePiquant yet light curry blend of fifteen components\u003c\/li\u003e\n\u003cli\u003eWith lemongrass and galangal for a fresh character\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for vegetables, fish, vinaigrettes and mayonnaises\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want a milder curry with a vanilla note, reach for \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. More piquant and bold is \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. Very mild for the whole family is \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e. For fermented umami depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the right choice. The classic sweet-fruity companion is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. As an alternative for oriental aromas, try \u003ca href=\"\/en\/products\/raz-el-hanout-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRaz el Hanout\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Jaipur?\u003c\/strong\u003e\u003cbr\u003e\nMedium hot. The heat comes from chili and black pepper and is distinct but not burning. Slightly milder than Curry Anapurna, distinctly more piquant than Curry Mumbai.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Curry Jaipur especially good for?\u003c\/strong\u003e\u003cbr\u003e\nFor vegetable dishes, fish preparations, curry vinaigrettes, mayonnaises, yoghurt dips, grilled vegetables and currywurst sauce. Unlike bolder curries, Jaipur also tastes very good in cold applications.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Jaipur differ from Mumbai and Anapurna?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMumbai\u003c\/strong\u003e\u003c\/a\u003e is mild and fruity with vanilla and orange. \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAnapurna\u003c\/strong\u003e\u003c\/a\u003e is piquant and bold with roasted aromas. Jaipur sits in between: piquant but light, with a fresh lemongrass note. Three profiles, three different uses.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use Curry Jaipur in mayonnaise?\u003c\/strong\u003e\u003cbr\u003e\nYes, classically. Stir half a teaspoon into 200 g of mayonnaise, add a squeeze of lime and a little honey, and you have an Indian-inspired curry mayo for fries, grilled food and sandwiches.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Jaipur?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium hot. The heat comes from chili and black pepper and is distinct but not burning. Slightly milder than Curry Anapurna, distinctly more piquant than Curry Mumbai.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Curry Jaipur especially good for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For vegetable dishes, fish preparations, curry vinaigrettes, mayonnaises, yoghurt dips, grilled vegetables and currywurst sauce. Unlike bolder curries, Jaipur also tastes very good in cold applications.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Jaipur differ from Mumbai and Anapurna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mumbai is mild and fruity with vanilla and orange. Anapurna is piquant and bold with roasted aromas. Jaipur sits in between, piquant but light, with a fresh lemongrass note. Three profiles, three different uses.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use Curry Jaipur in mayonnaise?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, classically. Stir half a teaspoon into 200 g of mayonnaise, add a squeeze of lime and a little honey, and you have an Indian-inspired curry mayo for fries, grilled food and sandwiches.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"65 g","offer_id":50683100266762,"sku":"30415","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"30g","offer_id":51038942363914,"sku":"31256","price":6.49,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907619098890,"sku":"23563","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_jaipur_f6e43134-5043-4608-9647-23f7ab58d994-927350.jpg?v=1736523032"},{"product_id":"curry-kashmir","title":"Curry Kashmir","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Kashmir, the boldly spicy Indian curry blend\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Kashmir is our strongly roasted curry blend with a high chili content. It tastes intense, aromatic and lingeringly hot, ideal for anyone who likes their curry with real character and plenty of heat. We mix and fill it by hand in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCurry Kashmir develops its full aroma when you briefly toast it in hot oil or ghee before adding vegetables, pulses or tomatoes. This releases the essential oils and rounds out the blend beautifully. It works in vegetable curries, lentil and chickpea dishes, stews, rice and grain dishes, and gives salad dressings and marinades a bold note too.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Because of the high chili content, start with a small amount and work your way up to the heat you want. Add salt at the very end.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Kashmir chickpea curry\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA warming vegetarian curry that shows the blend off perfectly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 people:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tins of chickpeas (400 g each)\u003c\/li\u003e\n\u003cli\u003e2 tbsp Curry Kashmir\u003c\/li\u003e\n\u003cli\u003e1 onion, finely diced\u003c\/li\u003e\n\u003cli\u003e2 cloves of garlic, chopped\u003c\/li\u003e\n\u003cli\u003e1 tin of chopped tomatoes (400 g)\u003c\/li\u003e\n\u003cli\u003e200 ml coconut milk\u003c\/li\u003e\n\u003cli\u003e2 tbsp oil or ghee\u003c\/li\u003e\n\u003cli\u003eSalt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e Sweat the onion and garlic in the oil until translucent. Add Curry Kashmir and toast briefly until fragrant. Pour in the tomatoes and coconut milk, stir in the drained chickpeas and let everything simmer gently for about 20 minutes. Season with salt at the end. Serve with rice or flatbread.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy toast it first?\u003c\/strong\u003e Briefly toasting the blend in fat intensifies its roasted aromas and takes the edge off the heat without reducing it.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCurry Kashmir combines 16 ingredients. Turmeric provides the warm colour, while coriander and cumin form the earthy base. Chili along with long and black pepper deliver the bold kick of heat. Galangal, zedoary root, cardamom, mace, cinnamon flowers and cloves add depth and a subtle sweetness, while fennel, fenugreek, nigella and mustard round off the blend.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eStrongly roasted Indian curry blend made from 16 ingredients\u003c\/li\u003e\n\u003cli\u003eHigh chili content, hot and long-lasting\u003c\/li\u003e\n\u003cli\u003eWith galangal, zedoary root, nigella and cinnamon flowers\u003c\/li\u003e\n\u003cli\u003eIdeal for vegetable curries, pulses and stews\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you love curries, try \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e\u003c\/a\u003e too. For something milder, go for \u003ca href=\"\/en\/products\/purple-curry-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePurple Curry\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e. For Indian braised dishes we recommend \u003ca href=\"\/en\/products\/tandoori-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTandoori Masala\u003c\/strong\u003e\u003c\/a\u003e. You will find more varieties in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Kashmir?\u003c\/strong\u003e\u003cbr\u003e\nThanks to the high chili content, the blend is distinctly hot and long-lasting. Start with a small amount and increase it to taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Curry Kashmir best for?\u003c\/strong\u003e\u003cbr\u003e\nFor vegetable curries, lentil and chickpea dishes, stews and rice or grain dishes. It also works well in marinades and dressings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the blend correctly?\u003c\/strong\u003e\u003cbr\u003e\nToast the curry briefly in hot oil or ghee before adding the other ingredients. That is how the aroma develops best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Curry Kashmir contain additives?\u003c\/strong\u003e\u003cbr\u003e\nNo, the blend consists solely of spices, without flavour enhancers, anti-caking agents or additives.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Kashmir?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Thanks to the high chili content, the blend is distinctly hot and long-lasting. Start with a small amount and increase it to taste.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Curry Kashmir best for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For vegetable curries, lentil and chickpea dishes, stews and rice or grain dishes. It also works well in marinades and dressings.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use the blend correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Toast the curry briefly in hot oil or ghee before adding the other ingredients. That is how the aroma develops best.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Curry Kashmir contain additives?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No, the blend consists solely of spices, without flavour enhancers, anti-caking agents or additives.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564783210762,"sku":"30416","price":10.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_kashmir-584361.jpg?v=1736523103"},{"product_id":"curry-maharadja","title":"Curry Maharadja","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Maharadja, a very mild curry blend for the whole family\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Maharadja is our mildest curry variant and the perfect family seasoning for everyone who loves curry aromas but can't take heat. We compose it in our workshop in Klingenberg am Main from eighteen components: turmeric, coriander, fennel, fenugreek, cinnamon, cumin, lemongrass, mace, paprika, mustard, galangal, nigella, cardamom, clove, orange peel, black pepper, vanilla and long pepper. A warm, rounded, lightly sweet blend with vanilla and orange notes.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA versatile curry seasoning for poultry, rice dishes, salads, mild soups and sauces. Also in yoghurt marinades, pumpkin soup and unusually good in desserts, chocolate mousse and vanilla ice cream. If you want to tone down a hot curry, mix in a teaspoon of Maharadja and family peace is saved. In coconut milk with \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e it becomes a light curry broth for chicken or prawns.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry Maharadja is mild but very aromatic. For sweet dishes, a knife-tip is often enough.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFamily chicken curry in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut chicken breast fillet into cubes and fry in ghee or olive oil.\u003c\/li\u003e\n\u003cli\u003eAdd a finely diced onion and a tablespoon of Curry Maharadja, and sweat for a minute.\u003c\/li\u003e\n\u003cli\u003eDeglaze with 200 ml coconut milk and 100 ml stock, and simmer for ten minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-salt flakes\u003c\/strong\u003e\u003c\/a\u003e, and serve with a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e and basmati rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA very mild curry blend of eighteen components\u003c\/li\u003e\n\u003cli\u003eWith vanilla, orange peel and long pepper for a sweet depth\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for curries, salads, soups, desserts and as a heat softener\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA little more piquant but still balanced is our \u003ca href=\"\/en\/products\/curry-hara\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Hara\u003c\/strong\u003e\u003c\/a\u003e with Thai freshness. Clearly hotter is the \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e with Bhut Jolokia heat. For fermented umami depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the right choice. A classic sweet-fruity companion is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. For the warm-sweet aromas of Christmas baking, reach for our \u003ca href=\"\/en\/products\/zitronenmyrte-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemon myrtle\u003c\/strong\u003e\u003c\/a\u003e. As a salt finish with minerality, our \u003ca href=\"\/en\/products\/sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003esun-salt flakes\u003c\/strong\u003e\u003c\/a\u003e are a great fit. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Maharadja?\u003c\/strong\u003e\u003cbr\u003e\nVery mild. The variant for families with children or for everyone who wants curry aromas without heat. If you want more pep, combine with a pinch of \u003ca href=\"\/en\/products\/curry-hara\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Hara\u003c\/strong\u003e\u003c\/a\u003e or a touch of chili.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use Maharadja in sweet dishes?\u003c\/strong\u003e\u003cbr\u003e\nYes, very well. A knife-tip in chocolate mousse, vanilla ice cream, rice pudding or pumpkin dessert lifts the aroma to an exciting new level. Vanilla, orange peel and cinnamon in the curry mix harmonise with sweet components.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does Maharadja differ from Curry Goa?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e is South Indian and fruity-hot with star-anise warmth. Maharadja is practically without heat, with a warm vanilla note, ideal for children and heat-sensitive palates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Curry Maharadja for?\u003c\/strong\u003e\u003cbr\u003e\nAs a salt substitute with an aroma component in salad dressings, in yoghurt dips, pumpkin soup, baked-apple filling, in chocolate mousse and as an oriental accent in a cup of coffee.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Maharadja?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very mild. The variant for families with children or for everyone who wants curry aromas without heat. If you want more pep, combine with a pinch of Curry Hara or a touch of chili.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use Maharadja in sweet dishes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, very well. A knife-tip in chocolate mousse, vanilla ice cream, rice pudding or pumpkin dessert lifts the aroma to an exciting new level. Vanilla, orange peel and cinnamon in the curry mix harmonise with sweet components.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does Maharadja differ from Curry Goa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Curry Goa is South Indian and fruity-hot with star-anise warmth. Maharadja is practically without heat, with a warm vanilla note, ideal for children and heat-sensitive palates.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Curry Maharadja for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"As a salt substitute with an aroma component in salad dressings, in yoghurt dips, pumpkin soup, baked-apple filling, in chocolate mousse and as an oriental accent in a cup of coffee.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50907586429194,"sku":"30417","price":12.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907587543306,"sku":"23562","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_maharadja_77eb0159-07c7-41f5-8699-4380bc2e48e4-671823.jpg?v=1736523103"},{"product_id":"curry-mumbai-dose","title":"Curry Mumbai","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Mumbai — a mild, fruity Indian curry blend with vanilla and cardamom\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Mumbai is a fruity-floral curry blend with mild heat and an unusual vanilla note. We compose it in our workshop in Klingenberg am Main from eighteen ingredients: turmeric, coriander, fenugreek, fennel, black pepper, cumin, mace, lemongrass, chili, cinnamon blossom, mustard, galangal, long pepper, nigella, cardamom, cloves, orange peel and vanilla. Mumbai delivers the exotic sweetness and freshness that classic curry blends often lack.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCurry Mumbai is ideal for mild curries with vegetables, poultry or fish. The vanilla and orange notes also make it an insider tip for desserts, creams, ice cream, rice pudding and chocolate puddings. Sweat briefly in hot oil or ghee, then add liquid or your main ingredient.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry Mumbai is mild but very aromatic. Work your way up carefully — half a teaspoon per person is usually enough to start, especially with desserts.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMild chicken curry in four steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eCut chicken breast into bite-sized pieces and sear sharply in ghee or olive oil.\u003c\/li\u003e\n\u003cli\u003eAdd a finely diced onion and a tablespoon of Curry Mumbai, sweat for a minute.\u003c\/li\u003e\n\u003cli\u003eDeglaze with 200 ml coconut milk and simmer for ten to fifteen minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with fine \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e and a squeeze of lime, and serve with fresh coriander.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eIndian curry blend of eighteen components\u003c\/li\u003e\n\u003cli\u003eMild, fruity character with vanilla and orange notes\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003cli\u003eVersatile for curries, desserts, creams and ice cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIf you want a hotter curry, reach for \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e with its roasted aromas and piquant heat. For a fuller, fermented depth, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is a great addition. The classic sweet-fruity companion is our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. For a North-Indian-inspired curry, try \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Jaipur\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Mumbai?\u003c\/strong\u003e\u003cbr\u003e\nVery mild. The heat comes only from a little chili and black pepper and is pleasantly warming rather than hot. For a curry with distinct heat, reach for \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003eCurry Anapurna\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Curry Mumbai for?\u003c\/strong\u003e\u003cbr\u003e\nBesides classic curries, also for desserts like rice pudding, chocolate mousse, ice cream and creams. The vanilla and orange note makes Mumbai an unusual seasoning for desserts. Also exciting in yoghurt marinades for chicken or as a seasoning in pumpkin soup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Curry Mumbai and Curry Anapurna?\u003c\/strong\u003e\u003cbr\u003e\nMumbai is mild and fruity with vanilla and orange notes; Anapurna is distinctly more piquant with roasted aromas and more heat. Mumbai suits gentle curry sauces and desserts, Anapurna hearty lamb, prawns and poultry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose Curry Mumbai correctly?\u003c\/strong\u003e\u003cbr\u003e\nA rule of thumb: half to one teaspoon per person when cooking. As it's so aromatic, start with less and season again after simmering. For desserts especially, a knife-tip is often enough.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Mumbai?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Very mild. The heat comes only from a little chili and black pepper and is pleasantly warming rather than hot. For a curry with distinct heat, reach for Curry Anapurna.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Curry Mumbai for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Besides classic curries, also for desserts like rice pudding, chocolate mousse, ice cream and creams. The vanilla and orange note makes Mumbai an unusual seasoning for desserts. Also exciting in yoghurt marinades for chicken or as a seasoning in pumpkin soup.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between Curry Mumbai and Curry Anapurna?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Mumbai is mild and fruity with vanilla and orange notes; Anapurna is distinctly more piquant with roasted aromas and more heat. Mumbai suits gentle curry sauces and desserts, Anapurna hearty lamb, prawns and poultry.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose Curry Mumbai correctly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A rule of thumb: half to one teaspoon per person when cooking. As it's so aromatic, start with less and season again after simmering. For desserts especially, a knife-tip is often enough.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683107705098,"sku":"30418","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"30g","offer_id":50907430682890,"sku":"31253","price":6.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50907432288522,"sku":"23556","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Curry_Mumbai_-_1.jpg?v=1789413804"},{"product_id":"purple-curry-1","title":"Purple Curry","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003ePurple Curry, the fruity and sour curry blend with hibiscus\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePurple Curry is an unusual curry blend that owes its violet colour and its finely sour note to the hibiscus flower. We mix it in our manufactory in Klingenberg am Main. Warm spices such as cinnamon blossoms, mace, clove and cardamom meet an aromatic base of fenugreek, coriander, cumin and fennel. The result is a curry with fruity freshness that stands out clearly from classic Indian blends.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe fine acidity makes Purple Curry especially elegant with light meat, fish and seafood. Season scallops, fish, poultry and rabbit with it, mix it with oil or coconut milk into a paste for a marinade or sauce base, or add it to vegetable curries, rice and creamy coconut sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Toast the curry briefly in oil before adding liquid. That way the warm spices open up and the hibiscus acidity rounds off.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eScallops with Purple Curry in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePat eight scallops dry and season them all over with Purple Curry and a little salt.\u003c\/li\u003e\n\u003cli\u003eHeat a little oil in a pan and sear the scallops golden for one to two minutes per side.\u003c\/li\u003e\n\u003cli\u003eRemove the scallops, add a splash of coconut milk and a pinch of Purple Curry to the pan and let the sauce reduce briefly.\u003c\/li\u003e\n\u003cli\u003eArrange the scallops on the sauce and serve them with rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe warm seasoning comes from \u003ca href=\"\/en\/products\/macis-gemahlen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emace\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gruner-kardamom\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen cardamom\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/zimtbluten\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecinnamon blossoms\u003c\/strong\u003e\u003c\/a\u003e, with fresh heat from \u003ca href=\"\/en\/products\/ingwer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eginger\u003c\/strong\u003e\u003c\/a\u003e. The fruity acidity and the violet colour come from the hibiscus flower, joined by fenugreek, black pepper, garlic, coriander, mustard seed, cumin, cloves, fennel and anise.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCurry blend with hibiscus for fruity acidity and a violet colour\u003c\/li\u003e\n\u003cli\u003eWarm and savoury through cinnamon blossom, mace, clove and cardamom\u003c\/li\u003e\n\u003cli\u003eIdeal with scallops, fish, poultry and rabbit\u003c\/li\u003e\n\u003cli\u003eCan also be used as a paste and sauce base\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor more curry variety the mild \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e, the aromatic \u003ca href=\"\/en\/products\/curry-kashmir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Kashmir\u003c\/strong\u003e\u003c\/a\u003e and the fruity \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e fit well. For something more exotic, reach for the \u003ca href=\"\/en\/products\/thai-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThai curry\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecurries and masalas\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is the curry violet?\u003c\/strong\u003e\u003cbr\u003e\nThe colour comes from the hibiscus flower, which at the same time gives the blend its fruity and sour note. Completely natural, without colourings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Purple Curry best suited to?\u003c\/strong\u003e\u003cbr\u003e\nThe fine acidity goes especially well with light meat, fish and seafood, classically with scallops, poultry and rabbit. It is also very aromatic in vegetable curries and coconut sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Purple Curry and Curry Goa?\u003c\/strong\u003e\u003cbr\u003e\nPurple Curry is fruity and sour through hibiscus and suits fish and seafood especially well, while \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e is a classic Indian, balanced curry for meat and vegetables. For a fresh acidic note you use Purple Curry, for an everyday all-round curry the Curry Goa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I make a curry paste from it?\u003c\/strong\u003e\u003cbr\u003e\nMix the powder with a little oil or coconut milk into a paste, toast it briefly in the pan and use it as a marinade or sauce base.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why is the curry violet?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The colour comes from the hibiscus flower, which at the same time gives the blend its fruity and sour note. Completely natural, without colourings.\"}},{\"@type\":\"Question\",\"name\":\"What is Purple Curry best suited to?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The fine acidity goes especially well with light meat, fish and seafood, classically with scallops, poultry and rabbit. It is also very aromatic in vegetable curries and coconut sauces.\"}},{\"@type\":\"Question\",\"name\":\"What is the difference between Purple Curry and Curry Goa?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Purple Curry is fruity and sour through hibiscus and suits fish and seafood especially well, while Curry Goa is a classic Indian, balanced curry for meat and vegetables. For a fresh acidic note you use Purple Curry, for an everyday all-round curry the Curry Goa.\"}},{\"@type\":\"Question\",\"name\":\"How do I make a curry paste from it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Mix the powder with a little oil or coconut milk into a paste, toast it briefly in the pan and use it as a marinade or sauce base.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"85 g","offer_id":50683102626058,"sku":"30419","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683102658826,"sku":"23206","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/purple-curry_8a6569d7-b0c6-4a34-ba5f-657797770914-925640.jpg?v=1738084250"},{"product_id":"garam-masala-1","title":"Garam Masala","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGaram Masala, a robust Indian spice blend with roasted aromas\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGaram Masala (roughly translated \"hot blend\") is the central spice blend of North Indian cooking and what gives many dishes their typical character – a warm, roasted depth that is missing in dry-ground curry powders. We compose our Garam Masala in the workshop in Klingenberg am Main from roasted spices such as cumin, coriander, long pepper, cinnamon, cloves, mace and bay. The character: warm, full-bodied, with a fine heat and a hint of sweetness in the finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for North Indian curries, lamb dishes, chicken tikka, lentil dals, rice dishes, stews and pilaf. Seasons marinades for lamb and beef, yoghurt dips, soups and braises. Also as an accent over finished curries – a teaspoon just before serving brings the aroma freshly into the pot. Also works over grilled vegetables, aubergines, cauliflower and potatoes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Garam Masala is traditionally added only towards the end of cooking so the roasted aromas are preserved. With long cooking, the fine essential oils evaporate.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: chicken curry in 30 minutes\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe North Indian comfort dish – faster than ordering pizza.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g chicken breast in pieces\u003c\/li\u003e\n\u003cli\u003e2 tbsp Garam Masala\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eground turmeric\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tbsp \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e for a fruity note\u003c\/li\u003e\n\u003cli\u003e1 onion, 2 cloves of garlic, 1 thumb-sized piece of ginger\u003c\/li\u003e\n\u003cli\u003e200 ml cream or coconut milk, 1 tin of tomatoes, 2 tbsp ghee or oil\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, fresh coriander to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Finely chop the onion, garlic and ginger and fry in ghee. Add the chicken and sear sharply. Roast 1 tbsp Garam Masala with turmeric briefly, then deglaze with tomatoes and cream. Simmer for 15 minutes. Stir in the Curry Mumbai and season with salt. Before serving, scatter the second tablespoon of Garam Masala over the curry. Serve with fresh coriander and rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Garam Masala twice?\u003c\/strong\u003e The first tablespoon while searing gives depth, the second when serving brings fresh aromas. Indian cooks have used this two-point trick for generations – it makes the curry taste much more layered.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA roasted Indian spice blend with long pepper, cinnamon and clove\u003c\/li\u003e\n\u003cli\u003eA warm, savoury depth with a fine heat\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eGaram Masala is rarely used on its own – mostly in a duo with our curries \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMumbai\u003c\/strong\u003e\u003c\/a\u003e (mild-fruity), \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAnapurna\u003c\/strong\u003e\u003c\/a\u003e (piquant) or \u003ca href=\"\/en\/products\/curry-jaipur-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eJaipur\u003c\/strong\u003e\u003c\/a\u003e (European). For single-origin spices, \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eturmeric\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/korianderkorner-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoriander from Churfranken\u003c\/strong\u003e\u003c\/a\u003e suit it. If you like it heartier still, reach for \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e as a fermented curry variant. For the sweet-fruity side with curry, our \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e fits.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Garam Masala and curry?\u003c\/strong\u003e\u003cbr\u003e\nGaram Masala is a roasted blend of spices without a fixed standard – every region and family has its own recipe. Curry blends like our \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e additionally contain turmeric (for the yellow colour) and are more Western in character. In India itself people rarely speak of \"curry powder\" – there, Garam Masala is the standard.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhen do I add Garam Masala?\u003c\/strong\u003e\u003cbr\u003e\nClassically in two stages: at the start while searing for depth, and at the end just before serving for fresh roasted aromas. If you do both, you lift the dish to the next level.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat can I use Garam Masala for?\u003c\/strong\u003e\u003cbr\u003e\nFor North Indian curries, chicken tikka, lamb dishes, lentil dals, rice dishes, pilaf, yoghurt marinades and braises. Also over grilled vegetables, aubergines, cauliflower and potatoes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow hot is Garam Masala?\u003c\/strong\u003e\u003cbr\u003e\nMedium-hot with a warm depth, not burning. The heat comes above all from the black pepper and cayenne. If you like it hotter, combine with our \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHarissa\u003c\/strong\u003e\u003c\/a\u003e or some fresh chili.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference between Garam Masala and curry?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Garam Masala is a roasted blend of spices without a fixed standard; every region and family has its own recipe. Curry blends like Curry Mumbai additionally contain turmeric for the yellow colour and are more Western in character. In India itself people rarely speak of curry powder; there, Garam Masala is the standard.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When do I add Garam Masala?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Classically in two stages, at the start while searing for depth, and at the end just before serving for fresh roasted aromas. If you do both, you lift the dish to the next level.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use Garam Masala for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"For North Indian curries, chicken tikka, lamb dishes, lentil dals, rice dishes, pilaf, yoghurt marinades and braises. Also over grilled vegetables, aubergines, cauliflower and potatoes.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Garam Masala?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Medium-hot with a warm depth, not burning. The heat comes above all from the black pepper and cayenne. If you like it hotter, combine with our Harissa or some fresh chili.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"65 g","offer_id":50683138048266,"sku":"30424","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683138015498,"sku":"23202","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/garam-masala-195144.jpg?v=1738084122"},{"product_id":"masoor-dal-masala","title":"Masoor Dal Masala","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMasoor Dal Masala, an Indian spice blend for lentils and pulses\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMasoor Dal Masala is a traditional masala for all Indian pulse preparations, blended in our workshop in Klingenberg am Main. The finely tuned composition of onion, turmeric, garlic, coriander, cumin, black pepper, mustard, fenugreek and cinnamon comprises 20 components in total and gives every lentil and every bean their full, earthy-warm depth. A blend that transforms simple pulses into what is called soul food in India.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eIdeal for dal dishes from red and green lentils, for lentil soups and pulse stews. Also with curries using beans, chickpeas or kidney beans. Best roasted briefly when frying in ghee or oil, the classic tadka technique for maximum aroma development.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The full aroma only develops when roasted in fat, not when merely stirred into the cooking water. Salt the roasted masala only at the end, as lentils absorb salt quickly and otherwise stay firm.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: classic masoor dal\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA creamy, warming lentil dal that's ready in half an hour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e300 g red or green \u003ca href=\"\/en\/products\/grune-linsen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elentils\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 litre vegetable stock\u003c\/li\u003e\n\u003cli\u003e1 tbsp Masoor Dal Masala\u003c\/li\u003e\n\u003cli\u003e2 tbsp ghee or butter\u003c\/li\u003e\n\u003cli\u003eJuice of half a lime\u003c\/li\u003e\n\u003cli\u003eFresh coriander, basmati rice and naan to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Heat the ghee and roast the Masoor Dal Masala briefly in it (tadka). Add the lentils and stock and cook soft for about 20 minutes, until a creamy dal forms. Season with lime juice, scatter with fresh coriander and serve with basmati rice and naan.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eTurmeric gives the golden colour, fenugreek and cinnamon the typically Indian earthy-warm depth. Onion and garlic form the savoury base, coriander, cumin and ajowan the seasoning. Asafoetida provides the rounded umami note, long pepper and chili the gentle heat, coriander leaves and mint the freshness.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eAn Indian spice blend of 20 components, specially for lentils and beans\u003c\/li\u003e\n\u003cli\u003eWith turmeric, fenugreek, cinnamon and coriander\u003c\/li\u003e\n\u003cli\u003eEarthy-warm depth in the Indian tradition\u003c\/li\u003e\n\u003cli\u003eA classic for dal and lentil soups\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe ideal base is \u003ca href=\"\/en\/products\/grune-linsen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egreen lentils\u003c\/strong\u003e\u003c\/a\u003e. More Indian blends: the warm \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e, the fermented \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e and the piquant \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. Important single spices: \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eturmeric\u003c\/strong\u003e\u003c\/a\u003e for the colour and \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e for the seasoning. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is dal?\u003c\/strong\u003e\u003cbr\u003e\nDal is the Indian word for pulses, especially lentils, and at the same time the name of the classic Indian lentil dish. “Masoor dal” refers to red or split lentils cooked into a creamy-savoury sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the blend?\u003c\/strong\u003e\u003cbr\u003e\nBest added right at the start when frying in the ghee or oil (tadka) and roasted briefly, then add lentils or pulses and liquid. You can also stir it into a finished soup at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the blend?\u003c\/strong\u003e\u003cbr\u003e\nMedium-savoury, not burning. The warmth comes from pepper and chili, the unmistakable character from fenugreek and cinnamon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does masoor dal taste best with?\u003c\/strong\u003e\u003cbr\u003e\nWith basmati rice and naan bread, a dollop of yoghurt and fresh coriander. A squeeze of lime at the end brings the freshness that makes a good dal.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is dal?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dal is the Indian word for pulses, especially lentils, and at the same time the name of the classic Indian lentil dish. Masoor dal refers to red or split lentils cooked into a creamy-savoury sauce.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use the blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Best added right at the start when frying in the ghee or oil (tadka) and roasted briefly, then add lentils or pulses and liquid. You can also stir it into a finished soup at the end.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is the blend?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium-savoury, not burning. The warmth comes from pepper and chili, the unmistakable character from fenugreek and cinnamon.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does masoor dal taste best with?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"With basmati rice and naan bread, a dollop of yoghurt and fresh coriander. A squeeze of lime at the end brings the freshness that makes a good dal.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"80 g","offer_id":53899393073418,"sku":"30438","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"8 g","offer_id":53899459985674,"sku":"23996","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/masoor-dal-masala_fea9c59f-188b-476d-baad-6145ebe1cb7c-947301.jpg?v=1738084194"},{"product_id":"gewurzsalz-curry","title":"Curry spiced salt","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry spiced salt, sea salt with a warm Indian seasoning\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMediterranean sea salt from Spain, refined with a balanced composition of fenugreek, turmeric, cumin, coriander, chilli, fennel and other warm spices. The result is a golden-shimmering salt that brings all the warmth of Indian curries to a dish in one go, without complexity, without weighing, without the big spice collection. Made in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCurry salt is especially handy when time is short or when you want to season without cooking a complete curry. Ideal with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003ePoultry\u003c\/strong\u003e, chicken breast, turkey, poularde, fried or grilled\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFish\u003c\/strong\u003e, salmon, cod, prawns, in the pan or on the grill\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eRice and rice dishes\u003c\/strong\u003e, straight into the cooking water or as a table seasoning\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePulses\u003c\/strong\u003e, lentils, chickpeas, white beans\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eRoasted vegetables\u003c\/strong\u003e, carrots, sweet potato, cauliflower, pumpkin\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eEggs\u003c\/strong\u003e, scrambled egg, omelette, boiled eggs sliced open\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e shake before use. Our spiced salts are without anti-caking agents and separating agents, slight clumping is normal and not a quality defect.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea, chicken breast with curry salt and yoghurt dip\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003ePat 2 chicken breasts (180 g each) dry, rub with 1 tbsp olive oil, sprinkle generously with Curry spiced salt. Fry in the pan over medium-high heat for 5 to 6 minutes per side. Let rest. Alongside: stir 150 g natural yoghurt with fresh coriander, a little lemon juice and a pinch of curry salt. Serve with basmati rice.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eMediterranean sea salt with a warm curry composition\u003c\/li\u003e\n\u003cli\u003eWith fenugreek, turmeric, cumin, coriander, chilli and fennel\u003c\/li\u003e\n\u003cli\u003eIdeal with fish, chicken, rice and lentils\u003c\/li\u003e\n\u003cli\u003eAlso with roasted carrots, sweet potatoes and cauliflower\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the Indian curry world: \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. An Asian complement: \u003ca href=\"\/en\/products\/galgant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egalangal\u003c\/strong\u003e\u003c\/a\u003e for Thai and Indonesian dishes.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is the curry salt?\u003c\/strong\u003e\u003cbr\u003e\nMild to medium-savoury, the heat comes from chilli, but is subtle. If you like it hotter, use additional fresh chilli or harissa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does curry salt differ from Garam Masala?\u003c\/strong\u003e\u003cbr\u003e\nCurry salt is salted and can be used directly for seasoning. Garam Masala is a pure spice blend without salt, ideal for classic curries.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the salt?\u003c\/strong\u003e\u003cbr\u003e\nSimilar to normal salt, rub in before frying or salt during cooking to taste. Sparingly the first time, then season again.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs curry salt also suitable for vegetarian dishes?\u003c\/strong\u003e\u003cbr\u003e\nVery much so. It seasons lentils, chickpeas, roasted vegetables, cauliflower and egg dishes and turns simple sides into a full meal.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is the Curry spiced salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mild to medium-savoury, the heat comes from chilli, but is subtle. If you like it hotter, use additional fresh chilli or harissa.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does curry salt differ from Garam Masala?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Curry salt is salted and can be used directly for seasoning. Garam Masala is a pure spice blend without salt, ideal for classic curries.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I dose the salt?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Similar to normal salt, rub in before frying or salt during cooking to taste. Sparingly the first time, then season again.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is curry salt also suitable for vegetarian dishes?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Very much so. It seasons lentils, chickpeas, roasted vegetables, cauliflower and egg dishes and turns simple sides into a full meal.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564824203530,"sku":"30772","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/gewuerzsalz_curry-510165.jpg?v=1736762345"},{"product_id":"kaffee-curry-1","title":"Coffee Curry","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCoffee Curry, a curry blend with strong Klingenberg coffee\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStrong coffee meets the seasoning of a classic curry. The base is the Fuego del Sol, a coffee roasted especially for this blend by the Kaffee Braun roastery in Klingenberg. Its roasted notes give the curry a dark depth that feels surprisingly natural, not dominant but integrating. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCoffee Curry gives meat, vegetable and lentil curries a dark depth and works just as well as a dry rub for beef, lamb and game before grilling or frying. In marinades with oil and yoghurt it seasons poultry and lamb, worked into sweet potatoes, pumpkin or oven vegetables it becomes a hearty side, and in goulash or slow braised roasts it unfolds its full warmth with a dark stock.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e briefly roast the curry along while searing so the roasted aromas develop fully, but don’t let it get too hot, or the turmeric and coffee turn bitter.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: sweet-potato curry with coffee\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA simple vegan curry that shows off the blend’s dark depth perfectly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g sweet potatoes, diced\u003c\/li\u003e\n\u003cli\u003e1 onion, 2 garlic cloves\u003c\/li\u003e\n\u003cli\u003e1 tsp coffee curry\u003c\/li\u003e\n\u003cli\u003e400 ml coconut milk\u003c\/li\u003e\n\u003cli\u003e2 tbsp coconut oil\u003c\/li\u003e\n\u003cli\u003ejuice of 1 lime, fresh coriander\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Fry the sweet potatoes in coconut oil. Add onion and garlic, stir in the coffee curry and roast briefly. Deglaze with coconut milk and simmer for 15 minutes until the sweet potatoes are soft. Season with lime juice and salt, garnish with fresh coriander and serve with basmati rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Coffee Curry?\u003c\/strong\u003e The Fuego del Sol gives the dish an almost chocolatey depth that a normal curry doesn’t have, without tasting of coffee in the end.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat’s in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe base is the Fuego del Sol at 28%, an exclusive roast by Kaffee Braun. Added to it are classic curry spices such as black pepper, fenugreek, turmeric, ginger, coriander, fennel, cloves, dried tomatoes, galangal, garlic, cumin, star anise, juniper, nutmeg, chili, bay and cardamom.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA curry blend with 28% roasted Fuego del Sol coffee\u003c\/li\u003e\n\u003cli\u003eAn exclusive roast by Kaffee Braun from Klingenberg\u003c\/li\u003e\n\u003cli\u003eDark, almost chocolatey depth without a dominant coffee taste\u003c\/li\u003e\n\u003cli\u003eVersatile for curries, rubs, marinades and braises\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic curry family: \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. For steak variations \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFörster’s braising pot\u003c\/strong\u003e\u003c\/a\u003e fits, as a salt finish \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e. You’ll find the whole range in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow much coffee is in it?\u003c\/strong\u003e\u003cbr\u003e28% coffee beans from the Fuego del Sol, roasted especially for this blend by the Kaffee Braun roastery in Klingenberg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the curry taste of coffee?\u003c\/strong\u003e\u003cbr\u003eNo, not dominantly. The roasted notes give a dark, almost chocolatey depth that a normal curry doesn’t have, but the coffee itself steps back.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I dose the blend?\u003c\/strong\u003e\u003cbr\u003e1 to 2 tsp per 4 portions of curry or 1 tbsp as a rub per 500 g meat. Roast along while searing for maximum aroma development.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I store Coffee Curry?\u003c\/strong\u003e\u003cbr\u003eStore dry, cool and well sealed, protected from light and moisture. That keeps the roasted aromas and the essential oils of the spices for a long time.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How much coffee is in it?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"28% coffee beans from the Fuego del Sol, roasted especially for this blend by the Kaffee Braun roastery in Klingenberg.\"}},{\"@type\":\"Question\",\"name\":\"Does the curry taste of coffee?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, not dominantly. The roasted notes give a dark, almost chocolatey depth that a normal curry doesn’t have, but the coffee itself steps back.\"}},{\"@type\":\"Question\",\"name\":\"How do I dose the blend?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"1 to 2 tsp per 4 portions of curry or 1 tbsp as a rub per 500 g meat. Roast along while searing for maximum aroma development.\"}},{\"@type\":\"Question\",\"name\":\"How do I store Coffee Curry?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Store dry, cool and well sealed, protected from light and moisture. That keeps the roasted aromas and the essential oils of the spices for a long time.\"}}]}\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"65 g","offer_id":50683745632522,"sku":"30903","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683745599754,"sku":"23215","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/kaffee-curry-996450.jpg?v=1738084187"},{"product_id":"curry-hara","title":"Curry Hara","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Hara, a Thai green curry with fresh, herbaceous aromatics\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry Hara is our Thai answer to the heavy Indian curries – fresh, herbaceous, vividly green in profile and with the typical heat of Southeast Asia. In our workshop in Klingenberg am Main we blend hot and sweet paprika, coriander leaves, ginger, Szechuan pepper, garlic, black and white pepper, chili, curry leaves, coriander seeds, cumin, mandarin peel, lemongrass, fennel seed, mace, cloves, star anise and cardamom. The character: herbaceous-green with citrus freshness, a tingling Szechuan heat and a clear depth that makes poultry and shellfish shine.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCurry Hara is the blend for Thai green curry with chicken, duck, prawns, cod and shellfish. Also in vegetarian bowls with aubergine, bamboo shoots and Thai basil, in wok pans with beef fillet, in a coconut-milk soup (tom kha style) or as a marinade for grilled salmon. The Hollands' insider tip: a tablespoon of Curry Hara in an Asian beef salad with lime, fresh mint and glass noodles – sensational. Work with the fermented \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e for an umami bridge to India.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Thai curries live on the balance of acidity, heat and sweetness. Lime, fish sauce and a touch of palm sugar (or honey) are a must. Never thin Curry Hara with water, always work with coconut milk.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Thai green curry with prawns and aubergine\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAn authentic curry experience in 25 minutes, without having to fly to Bangkok.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e400 g raw prawns, peeled\u003c\/li\u003e\n\u003cli\u003e2 small Thai aubergines or 1 normal aubergine, diced\u003c\/li\u003e\n\u003cli\u003e2 tbsp Curry Hara, 2 tbsp peanut oil\u003c\/li\u003e\n\u003cli\u003e400 ml coconut milk, 100 ml chicken stock\u003c\/li\u003e\n\u003cli\u003e2 tbsp fish sauce, 1 tbsp honey, juice of a lime\u003c\/li\u003e\n\u003cli\u003e1 handful of Thai basil, 4 kaffir lime leaves\u003c\/li\u003e\n\u003cli\u003eFreshly ground \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e as a finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Heat the peanut oil in the wok, roast the Curry Hara for five seconds – no longer, or the coriander leaves burn. Deglaze immediately with the coconut milk, add stock and kaffir lime leaves, and reduce for five minutes. Add the aubergine and simmer for a further five minutes. Add the prawns and let them steep for three minutes. Season with fish sauce, honey and lime juice. Throw in the Thai basil only when serving, top with cubeb pepper, and serve with jasmine rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Curry Hara?\u003c\/strong\u003e Mandarin peel and curry leaves are scarce in standard products – we use both. That gives the citrus-green depth that cheap pastes don't have. The Szechuan pepper in the mix is the Thai bridge: tingling, almost numbing, a clear shot of freshness to the sweetness of the prawns.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eThai curry blend with coriander leaves and curry leaves\u003c\/li\u003e\n\u003cli\u003eA fresh-herbaceous character with a Szechuan tingle and mandarin-peel note\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eContinuing the Asian arc: scatter \u003ca href=\"\/en\/products\/togarashi-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTogarashi\u003c\/strong\u003e\u003c\/a\u003e with a sansho tingle over the finished bowl, or work in \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e for fermented umami depth. A pepper finish: \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e oriental-complex or \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e hot-fruity. Indian curry relatives: \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e with star-anise freshness and the piquant \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. Sweet-fruity with the curry: \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Hara?\u003c\/strong\u003e\u003cbr\u003e\nMedium-hot to hot. The Thai heat is different from the Indian one – fresher and more tingling thanks to the Szechuan. If you don't like it so hot, mix in half a teaspoon of \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003eCurry Maharadja\u003c\/a\u003e, which takes the heat off and adds a warm sweetness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDo I need fresh herbs with it?\u003c\/strong\u003e\u003cbr\u003e\nYes: Thai basil (or normal), coriander leaves and lime are a must. Without this freshness the curry stays dry and one-dimensional. Kaffir lime leaves are the finishing touch, available frozen at the Asian market.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat about fried tofu or chicken?\u003c\/strong\u003e\u003cbr\u003e\nBoth work excellently. Fry chicken breast in strips for 1 minute, fry diced tofu crisp for two minutes, then add to the finished curry. Another insider tip: thin slices of leftover roast duck in the finished curry – leftover cooking at fine-dining level.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's the difference from Curry Goa?\u003c\/strong\u003e\u003cbr\u003e\n\u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e is South Indian, fruity-hot with star-anise warmth. Curry Hara is Thai, herbaceous-fresh with a Szechuan tingle. Goa for fish in tomato-coconut, Hara for poultry and prawns with lime and basil.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Hara?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium-hot to hot. The Thai heat is different from the Indian one, fresher and more tingling thanks to the Szechuan. If you don't like it so hot, mix in half a teaspoon of Curry Maharadja, which takes the heat off and adds a warm sweetness.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need fresh herbs with it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, Thai basil (or normal), coriander leaves and lime are a must. Without this freshness the curry stays dry and one-dimensional. Kaffir lime leaves are the finishing touch, available frozen at the Asian market.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What about fried tofu or chicken?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Both work excellently. Fry chicken breast in strips for 1 minute, fry diced tofu crisp for two minutes, then add to the finished curry. Another insider tip thin slices of leftover roast duck in the finished curry, leftover cooking at fine-dining level.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What's the difference from Curry Goa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Curry Goa is South Indian, fruity-hot with star-anise warmth. Curry Hara is Thai, herbaceous-fresh with a Szechuan tingle. Goa for fish in tomato-coconut, Hara for poultry and prawns with lime and basil.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564855628042,"sku":"30905","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_hara-176479.jpg?v=1736523032"},{"product_id":"gewurzamt-vadouvan-1","title":"Vadouvan","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eVadouvan, a fermented Indo-French spice blend with umami depth\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eVadouvan is one of the most fascinating spice preparations in the world: Indo-French in tradition, fermented like a fine umami paste, rich and complex like a perfected curry. Born in the former French colonial territory of Pondicherry on the Indian coast, Vadouvan unites Indian curry aromas with the refining influence of French cooking. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat does Vadouvan taste like?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSweated in butter or oil, the blend develops a deep, caramelised onion-and-garlic aroma, shot through with warm spices like fenugreek, turmeric and curry leaves. The taste is rounder and softer than classic curry powder, less hot, but with noticeably more depth and complexity.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use Vadouvan\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSweat the Vadouvan in butter or oil until it begins to smell fragrant. This tadka principle activates the essential oils and maximises flavour.\u003c\/li\u003e\n\u003cli\u003eAdd vegetables, meat or pulses and fry as usual.\u003c\/li\u003e\n\u003cli\u003ePour in stock, coconut milk or cream and season to taste.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e do not burn Vadouvan at too high a heat, or the spices turn bitter. Store cool, dry and tightly closed.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat is Vadouvan good for?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAn all-rounder for ambitious cooking: vegetable dishes, oven potatoes, carrots, parsnips, cauliflower, chicken, fish, stews, lentil dal, pea soups, rice and bowls. Vadouvan also shines in yoghurt-based sauces or tahini dressings.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eA fermented blend of onions, garlic, lentils and Indian spices\u003c\/li\u003e\n\u003cli\u003eComplex umami depth instead of pure heat\u003c\/li\u003e\n\u003cli\u003eIdeal for curries, broths, cream sauces and marinades\u003c\/li\u003e\n\u003cli\u003eMade and packed in Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eAvailable in the 7 g sample size and the 70 g tin\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOn a vadouvan base: our \u003ca href=\"\/en\/products\/gemuseschmackes-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGemüseschmackes\u003c\/strong\u003e\u003c\/a\u003e for quick everyday cooking and the \u003ca href=\"\/en\/products\/shoyu-royal-vadouvan-sojasauce\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSHOYU ROYAL vadouvan soy sauce\u003c\/strong\u003e\u003c\/a\u003e. For the Indian world of spice: \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Vadouvan?\u003c\/strong\u003e\u003cbr\u003e\nVadouvan is an Indo-French, fermented spice blend, born in the former French colonial territory of Pondicherry on the Indian coast. It unites Indian curry aromas with the refining influence of French cooking and develops a deep umami note through fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does Vadouvan taste like?\u003c\/strong\u003e\u003cbr\u003e\nSweated in butter or oil, Vadouvan develops a deep, caramelised onion-and-garlic aroma, shot through with warm spices like fenugreek, turmeric and curry leaves. The taste is rounder and softer than classic curry powder, less hot, but with noticeably more depth and complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich dishes is Vadouvan good for?\u003c\/strong\u003e\u003cbr\u003e\nVadouvan is an all-rounder for ambitious cooking: vegetable dishes, oven potatoes, carrots, parsnips, cauliflower, chicken, fish, stews, lentil dal, pea soups, rice and bowls. Also as a seasoning for yoghurt-based sauces or tahini dressings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is Vadouvan used correctly?\u003c\/strong\u003e\u003cbr\u003e\nSweat the Vadouvan in butter or oil until it begins to smell fragrant. This tadka principle activates the essential oils and maximises flavour. Then add vegetables, meat or pulses and continue cooking as usual.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Vadouvan?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Vadouvan is an Indo-French, fermented spice blend, born in the former French colonial territory of Pondicherry on the Indian coast. It unites Indian curry aromas with the refining influence of French cooking and develops a deep umami note through fermentation.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does Vadouvan taste like?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sweated in butter or oil, Vadouvan develops a deep, caramelised onion-and-garlic aroma, shot through with warm spices like fenugreek, turmeric and curry leaves. The taste is rounder and softer than classic curry powder, less hot, but with noticeably more depth and complexity.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which dishes is Vadouvan good for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Vadouvan is an all-rounder for ambitious cooking: vegetable dishes, oven potatoes, carrots, parsnips, cauliflower, chicken, fish, stews, lentil dal, pea soups, rice and bowls. Also as a seasoning for yoghurt-based sauces or tahini dressings.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How is Vadouvan used correctly?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Sweat the Vadouvan in butter or oil until it begins to smell fragrant. This tadka principle activates the essential oils and maximises flavour. Then add vegetables, meat or pulses and continue cooking as usual.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"70 g","offer_id":50683585429770,"sku":"30986","price":14.99,"currency_code":"EUR","in_stock":true},{"title":"7 g","offer_id":50683585397002,"sku":"23216","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/vadouvan.jpg?v=1789414178"},{"product_id":"chat-masala-1","title":"Chat Masala","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eChat Masala, the sour and savoury finishing spice of Indian street food\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eChat Masala is the secret weapon of Indian street food. It owes its unmistakable profile above all to kala namak, the black salt with its sulphurous, mineral aroma that no other ingredient can replace. We mix it in our workshop in Klingenberg am Main. The profile: a sour opening of acerola and pomegranate, a spicy heart of cumin, coriander, ajwain and asafoetida, a long, mineral finish from the kala namak. Sour, savoury and lightly hot all at once.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eChat Masala is a finishing spice and belongs on the finished dish, not in the cooking pot. Scatter it over fruit salad of mango, pineapple, guava or papaya, over Indian street food such as chaat, bhel puri and samosa, into yoghurt dips and raita, on grilled fish and seafood, over roasted chickpeas and lentils, or on raw vegetables such as cucumber, tomato and radish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Dose sparingly, the blend is intense and already contains salt. Add Chat Masala only just before serving so the sour, fresh aromas are preserved.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eMango chaat salad in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003ePeel a ripe mango and cut it into cubes, finely chop a small red onion and slice a deseeded green chili into rings.\u003c\/li\u003e\n\u003cli\u003eMix everything with two tablespoons of fresh coriander.\u003c\/li\u003e\n\u003cli\u003eJust before serving, add half a teaspoon of Chat Masala and the juice of a lime.\u003c\/li\u003e\n\u003cli\u003eToss everything gently and serve the salad as a side with grilled fish or poultry.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe heart of the blend is \u003ca href=\"\/en\/products\/kala-namak\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ekala namak\u003c\/strong\u003e\u003c\/a\u003e, the mineral black salt. Acerola and pomegranate seeds bring the sourness, while \u003ca href=\"\/en\/products\/kreuzkummel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e, coriander, \u003ca href=\"\/en\/products\/ajowan\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eajwain\u003c\/strong\u003e\u003c\/a\u003e and asafoetida add spice. \u003ca href=\"\/en\/products\/sternanis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eStar anise\u003c\/strong\u003e\u003c\/a\u003e, mace, mint, cloves, cardamom, fenugreek and ginger round off the profile, and a little chili gives the fine heat.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSour and savoury Indian finishing spice\u003c\/li\u003e\n\u003cli\u003eWith kala namak, acerola, pomegranate and cumin\u003c\/li\u003e\n\u003cli\u003eFor fruit salad, chaat, raita, fish and snacks\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Indian curries \u003ca href=\"\/en\/products\/purple-curry-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePurple Curry\u003c\/strong\u003e\u003c\/a\u003e fits well, for marinating and braising \u003ca href=\"\/en\/products\/tandoori-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTandoori Masala\u003c\/strong\u003e\u003c\/a\u003e. Fruity heat comes from \u003ca href=\"\/en\/products\/piment-d-espelette\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePiment d'Espelette\u003c\/strong\u003e\u003c\/a\u003e. You will find more from the Indian kitchen in our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecurries and masalas\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does the word chaat or chat mean?\u003c\/strong\u003e\u003cbr\u003e\nChaat refers to savoury snacks from Indian street food that typically taste sour, savoury and hot at the same time. Chat Masala is exactly the spice that gives these dishes their characteristic flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does Chat Masala smell so peculiar?\u003c\/strong\u003e\u003cbr\u003e\nThat comes from kala namak, a black salt with a high sulphur content. This sulphurous, almost eggy smell is intended and turns into a pleasant, mineral depth on the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Chat Masala and Tandoori Masala?\u003c\/strong\u003e\u003cbr\u003e\nChat Masala is a sour finishing spice scattered onto finished dishes, while \u003ca href=\"\/en\/products\/tandoori-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTandoori Masala\u003c\/strong\u003e\u003c\/a\u003e is a strong blend for marinating and cooking. For seasoning at the end you use Chat Masala, for cooking the Tandoori Masala.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cook Chat Masala in?\u003c\/strong\u003e\u003cbr\u003e\nBetter not. As a finishing spice it develops its sour, fresh aroma only on the finished dish. When cooked in, it loses much of its character.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the word chaat or chat mean?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Chaat refers to savoury snacks from Indian street food that typically taste sour, savoury and hot at the same time. Chat Masala is exactly the spice that gives these dishes their characteristic flavour.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does Chat Masala smell so peculiar?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"That comes from kala namak, a black salt with a high sulphur content. This sulphurous, almost eggy smell is intended and turns into a pleasant, mineral depth on the dish.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Chat Masala and Tandoori Masala?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Chat Masala is a sour finishing spice scattered onto finished dishes, while Tandoori Masala is a strong blend for marinating and cooking. For seasoning at the end you use Chat Masala, for cooking the Tandoori Masala.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I cook Chat Masala in?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Better not. As a finishing spice it develops its sour, fresh aroma only on the finished dish. When cooked in, it loses much of its character.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564919853322,"sku":"31058","price":12.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/chat_masala-160482.jpg?v=1736523097"},{"product_id":"tandoori-masala-1","title":"Tandoori Masala","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTandoori Masala, an authentic Indian marinade blend from Klingenberg\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTandoori Masala is the blend that gives a chicken the famous red-orange colour and the warm-savoury aroma of the Indian clay oven. We compose it in our workshop in Klingenberg am Main from annatto seed, tomato flakes, cumin, coriander, cardamom, ginger, garlic and many other Indian spices. The profile: earthy-warm with a medium heat and a lightly tangy-sweet finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassically as a yoghurt marinade for chicken legs, lamb skewers or prawns, left to steep for at least four hours. Briefly roasted on its own in hot ghee or \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e and deglazed with coconut milk, it makes a quick curry sauce. Over roasted cauliflower or sweet-potato wedges, simply mix one tablespoon with a little \u003ca href=\"\/en\/products\/gewuerzpaprika-kernoel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epaprika seed oil\u003c\/strong\u003e\u003c\/a\u003e and braise in the oven at 200 °C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Tandoori unfolds its full depth only through acidity such as yoghurt, buttermilk or lime juice. Dry scattering works, but stays only half as aromatic.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: tray-baked tandoori chicken\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eJuicy tandoori chicken from the oven, with no clay oven needed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e8 skinless chicken legs\u003c\/li\u003e\n\u003cli\u003e250 g Greek yoghurt\u003c\/li\u003e\n\u003cli\u003e2 tbsp Tandoori Masala\u003c\/li\u003e\n\u003cli\u003e2 tbsp \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003eJuice of a lime\u003c\/li\u003e\n\u003cli\u003e2 garlic cloves, 1 thumb of ginger\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/utah-steinsalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Utah rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Mix the yoghurt with tandoori, lime juice, grated garlic, ginger and salt. Marinate the chicken in it for at least four hours, better overnight. Place on a baking tray lined with baking paper, drizzle with walnut oil and roast in a preheated oven at 220 °C top\/bottom heat for 35 to 40 minutes until the skin takes colour. Serve with mint yoghurt and basmati rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this tandoori?\u003c\/strong\u003e The red-orange colour comes naturally from annatto seed, red sandalwood and turmeric, not from synthetic dye. That keeps the colour real and the aroma rounder. A splash of \u003ca href=\"\/en\/products\/calamansiessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecalamansi vinegar\u003c\/strong\u003e\u003c\/a\u003e for freshness at the table goes well with it.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe red-orange colour comes naturally from annatto seed, red sandalwood, turmeric and tomato flakes. The warm aroma is carried by cumin, coriander, cardamom, allspice, long pepper, cloves, mace and cinnamon, plus ginger and garlic. Chili gives the medium heat, a trace of acerola the fine acidity, and fenugreek and bay round off the blend.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eRed-orange colour naturally from annatto, sandalwood and turmeric\u003c\/li\u003e\n\u003cli\u003eMedium heat, earthy-warm from cumin and coriander\u003c\/li\u003e\n\u003cli\u003eVegan and gluten-free, long-lasting in dry storage\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the yoghurt variant, a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emango chutney\u003c\/strong\u003e\u003c\/a\u003e is the fruity counterpoint. If you want it hotter, add \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e; for something milder, reach for \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e. For Indian flatbread, \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e works as a topping, and a splash of \u003ca href=\"\/en\/products\/calamansiessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecalamansi vinegar\u003c\/strong\u003e\u003c\/a\u003e brings acidity to tandoori lamb. For the seasoned butter for naan we recommend \u003ca href=\"\/en\/products\/cafe-de-paris-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIs tandoori very hot?\u003c\/strong\u003e\u003cbr\u003e\nMedium heat, noticeably milder than our \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003eCurry Dragon\u003c\/a\u003e, but stronger than \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003eCurry Maharadja\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need a clay oven?\u003c\/strong\u003e\u003cbr\u003e\nNo. An oven at high heat of 220 to 240 °C on baking stone or pizza steel gives a very good result. A grill with a lid also works.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does Tandoori Masala keep?\u003c\/strong\u003e\u003cbr\u003e\nIn the original tin, protected from light, at least 18 months. The aroma is most intense in the first six months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat to do if the marinade tastes too salty?\u003c\/strong\u003e\u003cbr\u003e\nAdd more yoghurt or stretch it with a little cream. Tandoori tolerates dairy products better than water.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is tandoori very hot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium heat, noticeably milder than our Curry Dragon, but stronger than Curry Maharadja.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need a clay oven?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. An oven at high heat of 220 to 240 degrees on baking stone or pizza steel gives a very good result. A grill with a lid also works.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does Tandoori Masala keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"In the original tin, protected from light, at least 18 months. The aroma is most intense in the first six months.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What to do if the marinade tastes too salty?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Add more yoghurt or stretch it with a little cream. Tandoori tolerates dairy products better than water.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50907452506378,"sku":"31061","price":12.99,"currency_code":"EUR","in_stock":false},{"title":"7 g","offer_id":50907454177546,"sku":"23557","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tandoori_masala-641973.jpg?v=1736522975"},{"product_id":"tikka-masala-4","title":"Tikka Masala","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTikka Masala, an Indian spice preparation with tomato and roasted onions\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTikka Masala is probably the best-known curry in the world – and for many returning from India the dish they miss most. Our Tikka spice preparation combines tomato, roasted onions and ginger with classic curry spices such as cumin, coriander, paprika, turmeric, cinnamon, allspice and mace – twenty components in all. The result is a dense, full-bodied curry seasoning with a fine heat that gives a chicken tikka masala exactly the aroma you know from the Indian restaurant. Made and packed in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for chicken tikka masala, lamb curry and pork. Also with prawns, tofu, rice, lentil dal and vegetarian curries. Sear meat with onions, scatter Tikka Masala generously over it, deglaze with yoghurt or cream and simmer for 15 minutes. Serve with naan bread, rice and fresh coriander.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Tikka Masala already contains salt. Please add extra salt sparingly, otherwise the curry becomes too salty. When searing, take care that the blend does not burn – turmeric and paprika turn bitter at too high a heat.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: chicken tikka masala like in a restaurant\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe curry that lets you easily match Indian restaurant food at home.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4 people:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g chicken breast in pieces\u003c\/li\u003e\n\u003cli\u003e2 tbsp Tikka Masala\u003c\/li\u003e\n\u003cli\u003e200 g whole-milk yoghurt + 200 ml cream\u003c\/li\u003e\n\u003cli\u003e1 tin of chopped tomatoes\u003c\/li\u003e\n\u003cli\u003e1 onion, 2 cloves of garlic, 1 thumb-sized piece of ginger\u003c\/li\u003e\n\u003cli\u003e2 tbsp ghee or oil, 1 tbsp \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e for the finish\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLuisenhaller Tiefensalz fine\u003c\/strong\u003e\u003c\/a\u003e, fresh coriander to serve\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation:\u003c\/strong\u003e Marinate the chicken with 1 tbsp Tikka Masala and yoghurt in a bowl for at least 30 minutes. Finely chop onion, garlic and ginger and sauté in ghee. Add the marinated chicken and sear. Briefly toast the remaining Tikka Masala, deglaze with tomatoes and cream. Simmer gently for 15 minutes until the curry thickens. Before serving, scatter with Garam Masala, top with fresh coriander and serve with rice or naan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Tikka Masala?\u003c\/strong\u003e Industrial tikka blends often taste flat – just tomato and paprika. Our blend has twenty components and therefore the complexity that makes an authentic tikka masala. The yoghurt marinade beforehand makes the chicken especially tender.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eIndian curry spice preparation with 20 components\u003c\/li\u003e\n\u003cli\u003eTomato, roasted onions and ginger as the aromatic heart\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eWithout flavour enhancers, anti-caking agents and additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic companion to Tikka Masala is \u003ca href=\"\/en\/products\/garam-masala-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGaram Masala\u003c\/strong\u003e\u003c\/a\u003e as a finish just before serving. If you like it spicier, add \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e, for something fruitier there is \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. For a sweet side, \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emango chutney\u003c\/strong\u003e\u003c\/a\u003e fits well, for fermented depth \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e. Classic single-origin spices for Indian cooking are \u003ca href=\"\/en\/products\/kreuzkummel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eturmeric\u003c\/strong\u003e\u003c\/a\u003e. You'll find more Indian blends in our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurrys \u0026amp; Masalas\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Tikka Masala and ordinary curry?\u003c\/strong\u003e\u003cbr\u003e\nTikka Masala contains tomato and roasted onions as a base and is noticeably denser and more full-bodied than a classic curry powder like our \u003ca href=\"\/en\/products\/curry-mumbai-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Mumbai\u003c\/strong\u003e\u003c\/a\u003e. Tikka Masala is typically prepared with cream or yoghurt, which makes the curry creamy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow hot is Tikka Masala?\u003c\/strong\u003e\u003cbr\u003e\nMedium-hot. The heat comes mainly from pepper and chilli but is gentler than with spicy curries. If you like it hotter, add \u003ca href=\"\/en\/products\/harissa-3\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eharissa\u003c\/strong\u003e\u003c\/a\u003e or fresh chilli.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat else can I use Tikka Masala for?\u003c\/strong\u003e\u003cbr\u003e\nClassically for chicken, lamb, pork and prawns. Also for tofu, lentil dal, rice dishes, vegetarian curries, chickpea stews and even as a seasoning in yoghurt dips and marinades.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDo I have to marinate the chicken first?\u003c\/strong\u003e\u003cbr\u003e\nNot essential, but recommended. A yoghurt marinade with Tikka Masala for 30 minutes to 2 hours makes the meat tender and intensifies the aroma. Classically, in India the tikka masala goes into the marinade for several hours.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Tikka Masala and ordinary curry?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Tikka Masala contains tomato and roasted onions as a base and is noticeably denser and more full-bodied than a classic curry powder like our Curry Mumbai. Tikka Masala is typically prepared with cream or yoghurt, which makes the curry creamy.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Tikka Masala?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium-hot. The heat comes mainly from pepper and chilli but is gentler than with spicy curries. If you like it hotter, add harissa or fresh chilli.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What else can I use Tikka Masala for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Classically for chicken, lamb, pork and prawns. Also for tofu, lentil dal, rice dishes, vegetarian curries, chickpea stews and even as a seasoning in yoghurt dips and marinades.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I have to marinate the chicken first?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Not essential, but recommended. A yoghurt marinade with Tikka Masala for 30 minutes to 2 hours makes the meat tender and intensifies the aroma. Classically, in India the tikka masala goes into the marinade for several hours.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"85 g","offer_id":50682991051018,"sku":"31233","price":11.99,"currency_code":"EUR","in_stock":true},{"title":"8g","offer_id":50682991083786,"sku":"23266","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tikka_masala-835739.jpg?v=1736522976"},{"product_id":"herzlichen-gluckwunsch-curry-anapurna","title":"\"Congratulations!\" - Curry Anapurna","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCongratulations, the Curry Anapurna in a gift tin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCongratulations is our Curry Anapurna in a special edition with its own band label, a gift for curious cooks. We mix it in our manufactory in Klingenberg am Main. Curry Anapurna brings together the full breadth of classic Indian spices: fenugreek, turmeric, cumin, coriander, fennel, chili, garlic and ginger. Well balanced, with a noticeable but not overwhelming heat.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCongratulations is an all-round curry. Season curries with meat, prawns, tofu or vegetables in coconut milk or tomato sauce, stir it into rice dishes and bowls, add it to lentil and chickpea soups, or mix it with yoghurt as a marinade for poultry, lamb and prawns.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry powder tastes best when you roast it briefly. Add it early to onions or oil in the pan so the essential oils develop before any liquid goes in.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eQuick vegetable curry with Congratulations in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eFry diced onions and garlic in oil and roast one to two teaspoons of Congratulations briefly with them.\u003c\/li\u003e\n\u003cli\u003eAdd mixed vegetables and toss them in the curry.\u003c\/li\u003e\n\u003cli\u003eDeglaze with a tin of coconut milk and simmer everything for 15 minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with salt and a little lime and serve with rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe curry base is built from \u003ca href=\"\/en\/products\/bockshornkleesaat-churfranken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efenugreek\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/kurkuma\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eturmeric\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kreuzkummel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecumin\u003c\/strong\u003e\u003c\/a\u003e, with \u003ca href=\"\/en\/products\/ingwer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eginger\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/galgant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egalangal\u003c\/strong\u003e\u003c\/a\u003e for the warm heat. Coriander, fennel, chili, garlic, mustard, cardamom, mace and cinnamon blossom round off the blend.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eCurry Anapurna in the special edition with Congratulations band label\u003c\/li\u003e\n\u003cli\u003eThe full breadth of classic Indian spices\u003c\/li\u003e\n\u003cli\u003eNoticeable but not overwhelming heat\u003c\/li\u003e\n\u003cli\u003eFor curries, rice dishes, bowls, soups and marinades\u003c\/li\u003e\n\u003cli\u003eA gift from the manufactory in Klingenberg am Main\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe same spice without the gift label is available as \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e. If you like it more exotic, try our \u003ca href=\"\/en\/products\/thai-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThai Curry\u003c\/strong\u003e\u003c\/a\u003e. More occasion tins are \u003ca href=\"\/en\/products\/zum-einzug-sonnensalz-flocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHousewarming – Sun Salt Flakes\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/danke-avocado-kick\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThank You – Avocado Kick\u003c\/strong\u003e\u003c\/a\u003e. More in our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurries and Masalas\u003c\/strong\u003e\u003c\/a\u003e and among our \u003ca href=\"\/en\/collections\/prasente\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epresents\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Congratulations and the regular Curry Anapurna?\u003c\/strong\u003e\u003cbr\u003e\nNothing in the contents. Congratulations holds the same \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Anapurna\u003c\/strong\u003e\u003c\/a\u003e, just with the Congratulations gift label. For a gift you take the occasion tin, for your own use the regular tin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Anapurna?\u003c\/strong\u003e\u003cbr\u003e\nPiquant but not overwhelming. The heat is noticeable and well balanced, so the other spices are not lost. If you prefer it milder, use the blend a little more sparingly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Curry Anapurna and Thai Curry?\u003c\/strong\u003e\u003cbr\u003e\nCurry Anapurna is a classic Indian blend with fenugreek, turmeric and cumin. The \u003ca href=\"\/en\/products\/thai-curry\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThai Curry\u003c\/strong\u003e\u003c\/a\u003e is South East Asian in character, with lemongrass and galangal, and suits coconut milk dishes especially well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I use the curry best?\u003c\/strong\u003e\u003cbr\u003e\nRoast it briefly in oil or with onions before you add liquid. This develops the essential oils and the curry tastes rounder and more aromatic.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Congratulations and the regular Curry Anapurna?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Nothing in the contents. Congratulations holds the same Curry Anapurna, just with the Congratulations gift label. For a gift you take the occasion tin, for your own use the regular tin.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Anapurna?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Piquant but not overwhelming. The heat is noticeable and well balanced, so the other spices are not lost. If you prefer it milder, use the blend a little more sparingly.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Curry Anapurna and Thai Curry?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Curry Anapurna is a classic Indian blend with fenugreek, turmeric and cumin. The Thai Curry is South East Asian in character, with lemongrass and galangal, and suits coconut milk dishes especially well.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use the curry best?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Roast it briefly in oil or with onions before you add liquid. This develops the essential oils and the curry tastes rounder and more aromatic.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50952188952842,"sku":"31410","price":10.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/AGA_HerzlichenGlueckwunsch.png?v=1744867834"},{"product_id":"thai-curry","title":"Thai Curry","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eThai Curry, the spice preparation for authentic green, red and yellow curries\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThai Curry brings the characteristic triad of Thai cooking, freshness, spice and warmth, to the plate. We mix the preparation in our manufactory in Klingenberg am Main: lemongrass, kaffir lime leaves and chilli for freshness and heat, galangal and ginger for the savoury depth, coriander for the round fullness and wakame seaweed for a subtle, maritime umami note.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThai Curry suits green, red and yellow Thai curries with chicken, prawns, tofu or vegetables in coconut milk. Season Tom Kha and Tom Yum soups, wok dishes with beef or seafood, marinades for meat and fish, and Asian dips and satay sauces with it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e For a curry paste, mix the powder with water in a ratio of one to two and toast it briefly in hot oil before the other ingredients and the coconut milk are added. That way the aromas open up best.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGreen Thai curry with chicken in 4 steps\u003c\/strong\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eStir one tablespoon of Thai Curry with two tablespoons of water into a paste and toast it in one tablespoon of coconut oil for two minutes.\u003c\/li\u003e\n\u003cli\u003eAdd 400 g of chicken breast in strips and sear it briefly.\u003c\/li\u003e\n\u003cli\u003ePour in 400 ml of coconut milk and 150 ml of chicken stock and stir in 200 g of sugar snap peas and bamboo shoots.\u003c\/li\u003e\n\u003cli\u003eLet everything simmer for 10 to 12 minutes, season with fish sauce and lime juice and serve with jasmine rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe typical freshness comes from \u003ca href=\"\/en\/products\/zitronengras-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elemongrass\u003c\/strong\u003e\u003c\/a\u003e and kaffir lime leaves, the savoury depth from \u003ca href=\"\/en\/products\/galgant\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egalangal\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/ingwer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eginger\u003c\/strong\u003e\u003c\/a\u003e. \u003ca href=\"\/en\/products\/sternanis\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eStar anise\u003c\/strong\u003e\u003c\/a\u003e brings a warm sweetness. To these come tomato, garlic, chilli, coriander, white pepper, wakame seaweed, cumin, cardamom, lemon peel, mace and nutmeg.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSpice preparation for authentic Thai curries\u003c\/li\u003e\n\u003cli\u003eWith lemongrass, kaffir lime, galangal and wakame\u003c\/li\u003e\n\u003cli\u003eA triad of freshness, spice and warmth\u003c\/li\u003e\n\u003cli\u003eFor green, red and yellow curries and Tom Kha and Tom Yum soups\u003c\/li\u003e\n\u003cli\u003eManufactory quality from Klingenberg am Main, without additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor more curry variety the fruity and sour \u003ca href=\"\/en\/products\/purple-curry-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePurple Curry\u003c\/strong\u003e\u003c\/a\u003e and the mild \u003ca href=\"\/en\/products\/curry-goa\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Goa\u003c\/strong\u003e\u003c\/a\u003e fit well. For Asian wok dishes we recommend the \u003ca href=\"\/en\/products\/chinese-wokspice-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eChinese Wokspice\u003c\/strong\u003e\u003c\/a\u003e. You will find more in our \u003ca href=\"\/en\/collections\/curry-masalas\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecurries and masalas\u003c\/strong\u003e\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Thai Curry best suited for?\u003c\/strong\u003e\u003cbr\u003e\nThai Curry is the base for green, red and yellow Thai curries with chicken, prawns, tofu or vegetables. It also seasons Tom Kha and Tom Yum soups, wok dishes, marinades and Asian sauces. Wakame seaweed gives it a fine maritime umami note.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I make a curry paste from it?\u003c\/strong\u003e\u003cbr\u003e\nMix the powder with water in a ratio of one to two into a paste, toast it briefly in hot oil and then add the other ingredients and coconut milk. That makes the aroma more intense.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Thai Curry and Purple Curry?\u003c\/strong\u003e\u003cbr\u003e\nThai Curry is a Southeast Asian preparation with lemongrass, kaffir lime and galangal for classic Thai dishes, while \u003ca href=\"\/en\/products\/purple-curry-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePurple Curry\u003c\/strong\u003e\u003c\/a\u003e is a fruity and sour blend with hibiscus in the Indian style. For Thai cooking you use Thai Curry, for a sour curry note the Purple Curry.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Thai Curry contain coconut milk or fish sauce?\u003c\/strong\u003e\u003cbr\u003e\nNo. Thai Curry is a pure spice preparation. You add coconut milk, fish sauce and lime yourself while cooking, according to the recipe.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is Thai Curry best suited for?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Thai Curry is the base for green, red and yellow Thai curries with chicken, prawns, tofu or vegetables. It also seasons Tom Kha and Tom Yum soups, wok dishes, marinades and Asian sauces. Wakame seaweed gives it a fine maritime umami note.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I make a curry paste from it?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Mix the powder with water in a ratio of one to two into a paste, toast it briefly in hot oil and then add the other ingredients and coconut milk. That makes the aroma more intense.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Thai Curry and Purple Curry?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"Thai Curry is a Southeast Asian preparation with lemongrass, kaffir lime and galangal for classic Thai dishes, while Purple Curry is a fruity and sour blend with hibiscus in the Indian style. For Thai cooking you use Thai Curry, for a sour curry note the Purple Curry.\" }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does Thai Curry contain coconut milk or fish sauce?\",\n      \"acceptedAnswer\": { \"@type\": \"Answer\", \"text\": \"No. Thai Curry is a pure spice preparation. You add coconut milk, fish sauce and lime yourself while cooking, according to the recipe.\" }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"58g","offer_id":53018704773386,"sku":"31428","price":10.99,"currency_code":"EUR","in_stock":true},{"title":"5g","offer_id":53018704806154,"sku":"23705","price":2.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/Thai-Curry_Gewuerzmischung_Webshop.png?v=1758146700"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/collections\/11_curry_masalas-421917.png?v=1779513262","url":"https:\/\/altesgewuerzamt.live\/en\/collections\/curry-masalas.oembed","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}