Curry
Aromatic blend of warm and complex spices, used to add colour and depth to rice, vegetables, meats and stir-fries.
What it offers and why to use it
Aromatic blend of warm and complex spices, used to add colour and depth to rice, vegetables, meats and stir-fries. Add gradually, starting with a small amount. Toast briefly or add to hot oil to release aromas, but avoid burning, as this can make it bitter.
Concentrated flavour profile that can be warm, spicy, sweet, earthy or smoky.
From shopping to cooking
Choose
When buying curry, check that it retains its aroma and colour, that the packaging is dry and sealed, and that it does not show any clumping, insects or stale odour.
Store
Store in a cool, dry, dark place. Whole spices retain their aroma for longer than ground spices.
Prepare
Add gradually, starting with a small amount. Toast briefly or add to hot oil to release aromas, but avoid burning, as this can make it bitter.
How to make the most of it
Good pairings
Pairs well with sauces, vegetables, pulses, rice, meats, fish and marinades.
How to substitute it
If you don't have curry, substitute with a spice of a similar flavour profile, and add gradually. Intensity and spiciness are not interchangeable.
Recipes with curry
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