21 products
Curries & Masalas from the Klingenberg-based manufactory – founded by Ingo Holland and now run by his son Kilian Holland
A wide selection of curries and masalas that brings the flavors of Indian cuisine straight to your home. Curry and masala are not individual spices, but rather collective terms for Indian spice blends with different regional profiles. At Altes Gewürzamt – founded in 2001 by top chef Ingo Holland in Klingenberg am Main and now run by his son Kilian Holland – we compose each of these blends in our own manufactory. We develop, roast, dry, mix, grind, and package every blend on site, in the second generation.
Our strongest bestsellers in this category are the spicy, robust Curry Anapurna with roasted aromas for lamb, shrimp, and meatballs, the mild and fruity Curry Mumbai with vanilla and orange for poultry, fish, and sweet dishes, and the complex Curry Maharadja. A special highlight is our fermented Vadouvan with Indo-French roots and pronounced umami depth. Other classics: Tikka Masala, Garam Masala, Curry Jaipur, Curry Goa, Curry Kashmir, and the spicy Curry Dragon.
Craftsmanship instead of industrial production – purely plant-based, without additives
Each blend is composed of first-class individual ingredients, which we source single-variety from their respective countries of origin and process in small batches. We consistently refrain from flavor enhancers, anti-caking agents, artificial aromas, and all other additives that are common in industrial blends. All our curry and masala blends are purely plant-based and contain no animal products. They are filled in our signature green tin – protected from light and airtight, so that the aroma is preserved for a long time.
Tadka – the art of developing Indian aromas
Curries and masalas develop their aroma best when you briefly roast them in hot oil or ghee before adding liquid or vegetables. This technique is called tadka and is the basis of every authentic Indian sauce. Then deglaze with coconut milk, broth, or tomatoes and let simmer. Use the spicier blends carefully and taste at the end. As a sweet and fruity accompaniment, our Mango Chutney is a perfect match. Related areas: oriental blends such as Raz el Hanout or the large Spice Blends Collection.
Frequently Asked Questions about Curries & Masalas
What is the difference between curry and masala?
Curry is a Western term for Indian spice blends with turmeric as the main ingredient, which does not originally come from Indian usage. Masala simply means "spice blend" in India. Today, both terms often mean the same thing, but in the narrower sense, masalas are composed with more regional specificity.
Which curry is right for beginners?
Curry Mumbai is mild and fruity with vanilla and orange, very forgiving and versatile. If you want something spicier right away, reach for Curry Anapurna. Vadouvan is the most exciting all-rounder, but is more suitable as a flavor booster than as a classic curry.
Are the curry and masala blends from Altes Gewürzamt vegan?
Yes. All our blends are purely plant-based and contain no animal products.
What is tadka?
Tadka is the Indian technique of briefly roasting whole spices and spice blends in hot oil or ghee before adding them to a sauce. This makes the aroma significantly more intense. For curries and masalas, it is an essential technique for authentic aroma.
Which curry goes with which meat?
Mumbai is mild and goes well with poultry, fish, and vegetables. Anapurna is spicy and goes well with lamb, shrimp, meatballs, and pork. Vadouvan is universal and particularly good with poultry broth, salmon, and roasted cauliflower.
How long do the curries last?
When stored dry and cool in the closed tin, 24 to 36 months, depending on the blend. You can find the specific best-before date on the packaging. After the best-before date, our spices are generally still usable – simply check the appearance, smell, and taste.
