Curries of Origin
A premium 8-tube collection showcasing the finest curry blends from around the world. This carefully curated set offers a myriad of styles, flavours, and heat levels, ensuring there is something to suit every palate. From the mild Cape Malay to the fiery heat of Madras Curry, each blend captures authentic regional taste, bringing global curry traditions into your kitchen. Beautifully presented, this collection is perfect for adventurous cooks and spice enthusiasts alike.
COMPONENTS:
8 glass tubes with aluminium lid placed into a tray stand in a hand-wrapped printed slide box with display window.
(206 × 36 × 173)
Korma Curry
With roots in the Moghul cuisine of modern-day India, the Korma curry is defined by its decadent, creamy sauciness and delicately, fragrant spice combinations.
INGREDIENTS: Cinnamon; Chilli; Turmeric; Cardamom; Coriander Seed; Cumin Seeds; Clove; Fennel Seeds; Black Peppercorns; Curry Leaves
Tikka Masala
The Tikka spice blend is a uniquely exotic blend of spices most popularly used for chicken or paneer curries. Literally meaning “bits/ pieces”, the traditional Tikka Curry makes use of barbequed or grilled skewers of small chicken pieces marinating in colorfully fragrant spices and creamy yoghurt.
INGREDIENTS: Paprika; Sea Salt; Coriander Seeds; Garlic; Turmeric; Ginger; Cumin; Chilli; Black Peppercorns; Cinnamon; Anti-Caking Agent (E551); Cloves; Paprika Extract
Cape Malay Curry
The Cape Peninsula was settled in the 17th century by slaves from Malaysia and Indonedia who became known as the 'Cape Malays'. Their food developed into a delicious fusion of Asian and European tastes, a sweet and spicey mix of meats, fruit and spices. This curry is a typical Cape Malay dish, using a fragrant blend of 15 exotic spices.
INGREDIENTS: Coriander Seeds; Turmeric; Cumin; Ginger; Fennel Seeds; Yellow Mustard Seeds; Chilli; Fenugreek; Sea Salt; Cinnamon; Garlic; Onion; Cloves; Black Peppercorns; Curry Leaves; Bay Leaves; Turmeric Extract
Durban Indian Curry
A strong Indian influence runs down the east coast of South Africa, bringing with it the traditional curries from India which are highly sought after for their delicious spiciness and aroma. These curries can be made with beef, lamb or chicken on the bone.
INGREDIENTS: Chilli; Mustard Seed; Coriander Seed; Cumin Seed; Fenugreek; Black Peppercorns; Cinnamon; Clove; Turmeric; Cardamom
Vindaloo Curry
Regarded globally as the ‘King of the Curries’, the hot Vindaloo has roots in Portuguese cuisine. Deliciously hot and spicy, best served with raita and naan bread.
INGREDIENTS: Chilli; Coriander Seed; Mustard Seed; Garlic; Cumin Seed; Cayenne Pepper; Fenugreek; Turmeric; Cinnamon; Black Peppercorns; Sea Salt; Cardamom; Cloves
Thai Green Curry
The hottest of the 3 most popular Thai curries, the Green Curry from the North of Thailand is traditionally very fragrant and rich in colour, boasting strong lime and ginger overtones, This spice blend is suited for both vegtable and meat alternatives of the curry.
INGREDIENTS: Sea Salt; Green Chilli; Garlic; Ginger; Coriander Leaves; Lemon Zest; Horseradish; Lime Flavor
Garam Masala
The English translation of Garam Masala from Hindi means “hot mixture of spices”. Garam Masala is pungent but not “hot” like chilli powder. The spice is used with other spices when making curries and forms an integral component of certain curries in the Curries of Origin range such as Durban Indian, Madras, Thai Green and Korma curry.
INGREDIENTS: Coriander Seeds; Cumin; Cinnamon; Cloves; Fennel Seeds; Black Peppercorns; Cardamom; Curry Leaves
Madras
Nmed after the Southern Indian city of Madras - this spicy, piquant curry is renowned for its intense flavour and aroma. It is beautifully compliments using vegtables, meat or lentils as a base.
INGREDIENTS: Sea Salt; Turmeric; Roasted Garlic; Ginger; Cayenne Pepper; Roasted Cumin; Roasted Coriander Seeds; Chilli; Celery Seeds; Fennel Seeds