{"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","url":"https:\/\/altesgewuerzamt.live\/en\/products\/purple-curry-1","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}