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Curry

Curry
Curry is just one of India’s greatest contributions to the culinary world. In the 17th century, curry powder was introduced to the Western hemisphere when employees of the British East India Company decided to take home the flavors of South Asia. Our signature yellow curry blends took many years to perfect. We use only the freshest, highest-quality ingredients in our blends. Every batch of our curry powders is triple-sifted and hand-stirred over 1,500 times. You can create your own curry or simply adapt an existing one with any of the spices found in this selection.

Ground Jamaican Allspice Berries

Jamaicans take great pride in their world-famous allspice, harvested from 40-foot pimenta trees. So named because it is reminiscent of...

Amchoor Powder

Citrusy, tangy, and light gold in color, amchoor is widely used in the samosas, pakoras, chutneys, and pickles of North...

Ground Anise Seeds

Gathered at their peak under the Andalusian sun, our anise seeds lend a fleeting and floral scent reminiscent of licorice....

Asafoetida Powder

Also known as Hing, asafoetida is a staple of Northern Indian vegetarian cooking. It has a unique smell and flavor—unpleasantly...

Baharat

Just as South Asia has garam masala and North Africa has ras el hanout, the Middle East's all-purpose spice blend...

Turkish Bay Leaves, Organically Sourced

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Turkish Bay Leaves, Powdered

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Turkish Bay Leaves

The Oracle of Delphi chewed fresh laurel leaves for divine inspiration. When dried, they make for inspired sauces, stews, soups,...

Ground Caraway Seeds

These ground Caraway Seeds are for those of us who like the flavor of caraway, but not the texture or...

Black Cardamom Pods

Of all the world’s spices, black cardamom is perhaps the most difficult to describe. Flowery yet earthy, powerful yet delicate,...

Ground Cardamom Seeds

Of all the world’s spices, cardamom is perhaps the most difficult to describe. Flowery yet earthy, powerful yet delicate, this...

Cardamom Seeds

Of all the world’s spices, cardamom is perhaps the most difficult to describe. Flowery yet earthy, powerful yet delicate, cardamom...

Green Cardamom Pods

Sun-dried cardamom pods tend toward a yellow color. Our kiln drying process, however, keeps them vividly green. Try grinding the...

Ground Celery Seeds

Celery grew wild in Sicily, was carried north as a medicinal plant, and, by the 17th century, was eaten in...

Charnushka Seeds

Charnushka is also known as nigella, black caraway, black onion seed, and kalonji. You will find it on Middle Eastern...

Cayenne Pepper

Derived from the Tupi for pepper, cayenne appears in Caribbean, Creole, and Cajun cuisine. It complements shellfish and is an...

Cayenne Pepper, Organically Sourced

Derived from the Tupi for ‘pepper,' cayenne appears in Caribbean, Creole, and Cajun cuisine. It is an excellent complement to...

Korintje Ground Cassia Cinnamon

This is the classic, comforting cinnamon flavor we all know: smooth, warm, and mellow. Korintje Cinnamon is the cinnamon of...

Saigon Ground Cassia Cinnamon

Spicy and sweet, this cinnamon is our most popular varietal. Its high volatile oil content makes the bark extremely potent....

Saigon Ground Cassia Cinnamon, Organically Sourced

Spicy and sweet, this cinnamon is our most popular varietal. Its high volatile oil content—more than 5%, which is rare...

Ground Cloves

Clove buds turn pink just before they flower, when they are ready to harvest. Short of picking them yourself, these...

Cloves, Hand-Selected

Discovered in Indonesia’s Spice Islands, cloves have long flavored the recipes of Asia, Africa, and the Middle East, as well...

Ground Moroccan Coriander Seeds

Coriander is both an herb (the leaves) and a spice (the seeds). German, Pakistani, African, and Persian chefs all use...

Indian Coriander Seeds

Consider: Chefs from Germany to South Africa and points in between use the nutty and peppery taste of corinader to...

Moroccan Coriander Seeds

The most commonly imported type, Moroccan seeds are pleasantly sweet and used in Middle Eastern, Indian and Latino cooking. Unless...

Cumin Seeds, Organically Sourced

Cumin has a pungent, potent flavor that is crucial to Indian curries. The seeds are often roasted before grinding to...

Ground Cumin Seeds, Organically Sourced

In India, cumin goes by the name jeera. Its savory pungency has been essential in curries for thousands of years....

Ground Cumin Seeds

Cumin's savory pungency has been essential in curries for thousands of years. Today, you can use our Ground Cumin Seeds...

Cumin Seeds

Cumin's savory pungency has been essential in curries for thousands of years. It is also a key flavor in American...

Dried Curry Leaves

What Keralan thoran, Javanese gulai and Cambodian maju kreung have in common is curry leaves. Not to be confused with...

Garam Masala

Garam Masala, which means "warming spices," comes from northern India. Instead of turmeric, this blend includes rarer spices: cinnamon, cloves,...

Hot Curry

The word curry is Tamil for sauce. Originating in South Asia, the story of curry's dispersion is the story of...

Maharajah Curry

The word curry is Tamil for sauce. Originating in South Asia, the story of curry's dispersion is the story of...

Sweet Curry

The word curry is Tamil for sauce. In the 17th century, curry powder was introduced to the Western hemisphere when...

Thai Red Curry

This Red Curry Powder is versatile, medium in heat, redolent of galangal and lime, and delicious when combined with coconut...

Vadouvan Curry

In the late 17th century, the French East India Company established a presence at Pondicherry, an area in Southern India....

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