Vadouvan

Vadouvan, a fermented Indo-French spice blend with umami depth

Vadouvan is one of the most fascinating spice preparations in the world: Indo-French in tradition, fermented like a fine umami paste, rich and complex like a perfected curry. Born in the former French colonial territory of Pondicherry on the Indian coast, Vadouvan unites Indian curry aromas with the refining influence of French cooking. Made and packed in our workshop in Klingenberg am Main.

What does Vadouvan taste like?

Sweated in butter or oil, the blend develops a deep, caramelised onion-and-garlic aroma, shot through with warm spices like fenugreek, turmeric and curry leaves. The taste is rounder and softer than classic curry powder, less hot, but with noticeably more depth and complexity.

How to use Vadouvan

1. Sweat the Vadouvan in butter or oil until it begins to smell fragrant. This tadka principle activates the essential oils and maximises flavour.
2. Add vegetables, meat or pulses and fry as usual.
3. Pour in stock, coconut milk or cream and season to taste.

Good to know: do not burn Vadouvan at too high a heat, or the spices turn bitter. Store cool, dry and tightly closed.

What is Vadouvan good for?

An all-rounder for ambitious cooking: vegetable dishes, oven potatoes, carrots, parsnips, cauliflower, chicken, fish, stews, lentil dal, pea soups, rice and bowls. Vadouvan also shines in yoghurt-based sauces or tahini dressings.

At a glance

• A fermented blend of onions, garlic, lentils and Indian spices
• Complex umami depth instead of pure heat
• Ideal for curries, broths, cream sauces and marinades
• Made and packed in Klingenberg am Main
• Available in the 7 g sample size and the 70 g tin

Goes well with

On a vadouvan base: our Gemüseschmackes for quick everyday cooking and the SHOYU ROYAL vadouvan soy sauce. For the Indian world of spice: Curry Mumbai and Garam Masala.

Frequently asked questions

What is Vadouvan?
Vadouvan is an Indo-French, fermented spice blend, born in the former French colonial territory of Pondicherry on the Indian coast. It unites Indian curry aromas with the refining influence of French cooking and develops a deep umami note through fermentation.

What does Vadouvan taste like?
Sweated in butter or oil, Vadouvan develops a deep, caramelised onion-and-garlic aroma, shot through with warm spices like fenugreek, turmeric and curry leaves. The taste is rounder and softer than classic curry powder, less hot, but with noticeably more depth and complexity.

Which dishes is Vadouvan good for?
Vadouvan is an all-rounder for ambitious cooking: vegetable dishes, oven potatoes, carrots, parsnips, cauliflower, chicken, fish, stews, lentil dal, pea soups, rice and bowls. Also as a seasoning for yoghurt-based sauces or tahini dressings.

How is Vadouvan used correctly?
Sweat the Vadouvan in butter or oil until it begins to smell fragrant. This tadka principle activates the essential oils and maximises flavour. Then add vegetables, meat or pulses and continue cooking as usual.