Curry Maharadja

Curry Maharadja, a very mild curry blend for the whole family

Curry Maharadja is our mildest curry variant and the perfect family seasoning for everyone who loves curry aromas but can't take heat. We compose it in our workshop in Klingenberg am Main from eighteen components: turmeric, coriander, fennel, fenugreek, cinnamon, cumin, lemongrass, mace, paprika, mustard, galangal, nigella, cardamom, clove, orange peel, black pepper, vanilla and long pepper. A warm, rounded, lightly sweet blend with vanilla and orange notes.

How to use

A versatile curry seasoning for poultry, rice dishes, salads, mild soups and sauces. Also in yoghurt marinades, pumpkin soup and unusually good in desserts, chocolate mousse and vanilla ice cream. If you want to tone down a hot curry, mix in a teaspoon of Maharadja and family peace is saved. In coconut milk with lemon myrtle it becomes a light curry broth for chicken or prawns.

Good to know: Curry Maharadja is mild but very aromatic. For sweet dishes, a knife-tip is often enough.

Family chicken curry in four steps

1. Cut chicken breast fillet into cubes and fry in ghee or olive oil.
2. Add a finely diced onion and a tablespoon of Curry Maharadja, and sweat for a minute.
3. Deglaze with 200 ml coconut milk and 100 ml stock, and simmer for ten minutes.
4. Season with sun-salt flakes, and serve with a dollop of Mango Chutney and basmati rice.

At a glance

• A very mild curry blend of eighteen components
• With vanilla, orange peel and long pepper for a sweet depth
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile for curries, salads, soups, desserts and as a heat softener

Goes well with

A little more piquant but still balanced is our Curry Hara with Thai freshness. Clearly hotter is the Curry Dragon with Bhut Jolokia heat. For fermented umami depth, our Vadouvan is the right choice. A classic sweet-fruity companion is our Mango Chutney. For the warm-sweet aromas of Christmas baking, reach for our lemon myrtle. As a salt finish with minerality, our sun-salt flakes are a great fit. Find more in our spice blends collection.

Frequently Asked Questions

How hot is Curry Maharadja?
Very mild. The variant for families with children or for everyone who wants curry aromas without heat. If you want more pep, combine with a pinch of Curry Hara or a touch of chili.

Can I use Maharadja in sweet dishes?
Yes, very well. A knife-tip in chocolate mousse, vanilla ice cream, rice pudding or pumpkin dessert lifts the aroma to an exciting new level. Vanilla, orange peel and cinnamon in the curry mix harmonise with sweet components.

How does Maharadja differ from Curry Goa?
Curry Goa is South Indian and fruity-hot with star-anise warmth. Maharadja is practically without heat, with a warm vanilla note, ideal for children and heat-sensitive palates.

What else can I use Curry Maharadja for?
As a salt substitute with an aroma component in salad dressings, in yoghurt dips, pumpkin soup, baked-apple filling, in chocolate mousse and as an oriental accent in a cup of coffee.