A unique blend of spices is the equivalent of the “massalé” from Reunion island. The word “curry” derives from the term kari (or karil), which in southern India refers to spices used for certain dishes. It is a mixture of 13 herbs and spices in balanced proportions and precise to identify and showcase your dishes simmered or grilled meats.
Taste : is an aromatic spice mixture with a bright orange color, due to the presence of turmeric, curry has various formulations, but coriander, cumin, chili and turmeric are always present.
Cooking tips : use it to flavour your rice, fish and white meat or go for a classical recipe of chicken curry with rice. We advise to to toss the curry in the pan before serving, in order to bring out the flavors.
Origin : Madagascar Ingredient: black pepper, fenugreek, turmeric, nutmeg, cloves, cumin, cinnamon, garlic, ginger, chilli, coriande and Voatsiperifery wild pepper. No preservative Storage: Keep away from light, heat and moisture.
Nutmeg is indigenous to the island of Banda in the Molucca archipelago. It was introduced in Sulawesi, Java and Sumatra, Malaysia on the island of Penang, in Bengal, the Caribbean and Brazil. Pierre Poivre planted it in Mauritius and at Reunion. Its smell is powerful, penetrating, hot, sweet and peppery with spikes of musk. When cooking, the peppery side develops.
Latin name : Myristica fragrans Origin : Madagascar Seasonality: November to January Ingredients : 100 % whole nutmeg Storage: Away from light, heat and moisture.
Originating in India, and adopted into English tradition, breakfast comes to life with robust and rich aromas of caramel and cocoa. Combine with milk to release flavors that will inspire your mornings.
