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Vadouvan Curry

In the late 17th century, the French East India Company established a presence at Pondicherry, an area in Southern India. Since then, this Vadouvan Curry, a sweeter, shallot-based version of masala curry used in many Tamil lamb and shrimp dishes, has also delighted Parisian café-goers in curried chicken salad.

The Spice House
The Spice House

Details

This is a French interpretation of an Indian Masala called vadavam, from southern India where French colonial influence is still felt. This vadouvan French masala curry has a rich savory flavor that is more familiar to Western palates than many Indian spice mixtures. Use this masala curry powder to make French-style curried chicken salad, as a marinade for shrimp or fish, or wherever you would use regular curry powder. Hand blended from: curry, curry leaves, white and toasted onion and garlic powders, brown mustard seeds, shallots, sugar, and kosher salt.

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