{"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","url":"https:\/\/altesgewuerzamt.live\/en\/products\/curry-dragon","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}