This standard of the Indian Cuisine reached our plates since a long time. It flavors stewed dishes, sauces, vegetables, poultry, rice and so on . The curries from the southern part India (Madras is part of it) are well known for being more tangy than those from the Northern part. Maybe because they are made of spices only. Besides our blend is made of spices only, and nothing else.

• Coriander, cumin, turrmeric, black pepper, fenugreek, mustard, cinnamon, cardamom, chili pepper, curry leaves.

Allergen(s) : Mustard

55 g