Curry powder is actually a pulverized blend of up to 20 spices, herbs and seeds and comes in almost infinite varieties. Each curry powder can have different component spices, in differing amounts–making each curry blend unique.
distinctive flavour and aroma is achieved by a blend and combination of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, poppy seeds, mustard seeds, cinnamon, cloves, cardamom, cumin, fennel or anise seeds, fenugreek seeds, nutmeg, coconut, turmeric root or powder, saffron. We offers Preimum Quality curry powder in both sweet (mild) and hot. The sweet version is a rich flavor with no heat, suitable for any recipe that calls for curry powder. Hot curry has a nice little kick in the tastebuds without being overwhelming. Different curry powder can be mild or very hot and spicy.

“Garam Masala” in India is one of the most common style of Curry Powder, Garam Masala is not based on Turmeric Powder but contain main ingredients as Cardamom, Coriander, and Black Pepper along with other spices.

Most Common Type of Curry Powder in India are Madras Curry & Curry Hot

Curry Madrass (Indian Curry):
Indian curry powder, also called Madras curry powder, is a blend of several different spices including curry leaves, cumin, cloves, turmeric, coriander, cinnamon, chili pepper, bay leaves, allspice, black pepper and the herb fenugreek. It is traditionally used to enhance the flavor of sauces and foods. Depending on the strength of flavor or spiciness, 1 to 2 tbsp. of curry powder is used for each batch of sauce or food dish.

Curry Hot:
Hot Curry Powder gives you the same full flavor as our sweet curry plus the added element of heat, derived from extra cayenne red pepper and spicy ginger.

Traditional Uses of Curry Powder:

Curry powder is used to flavor soups and stews, and is great for adding a kick to all kinds of sauces and marinades, as well as burgers and tuna, pasta, potato salads and other food recepies.