Curry Kashmir

Curry Kashmir, the boldly spicy Indian curry blend

Curry Kashmir is our strongly roasted curry blend with a high chili content. It tastes intense, aromatic and lingeringly hot, ideal for anyone who likes their curry with real character and plenty of heat. We mix and fill it by hand in our workshop in Klingenberg am Main.

How to use

Curry Kashmir develops its full aroma when you briefly toast it in hot oil or ghee before adding vegetables, pulses or tomatoes. This releases the essential oils and rounds out the blend beautifully. It works in vegetable curries, lentil and chickpea dishes, stews, rice and grain dishes, and gives salad dressings and marinades a bold note too.

Good to know: Because of the high chili content, start with a small amount and work your way up to the heat you want. Add salt at the very end.

Recipe: Kashmir chickpea curry

A warming vegetarian curry that shows the blend off perfectly.

Ingredients for 4 people:

• 2 tins of chickpeas (400 g each)
• 2 tbsp Curry Kashmir
• 1 onion, finely diced
• 2 cloves of garlic, chopped
• 1 tin of chopped tomatoes (400 g)
• 200 ml coconut milk
• 2 tbsp oil or ghee
• Salt

Preparation: Sweat the onion and garlic in the oil until translucent. Add Curry Kashmir and toast briefly until fragrant. Pour in the tomatoes and coconut milk, stir in the drained chickpeas and let everything simmer gently for about 20 minutes. Season with salt at the end. Serve with rice or flatbread.

Why toast it first? Briefly toasting the blend in fat intensifies its roasted aromas and takes the edge off the heat without reducing it.

What's in it?

Curry Kashmir combines 16 ingredients. Turmeric provides the warm colour, while coriander and cumin form the earthy base. Chili along with long and black pepper deliver the bold kick of heat. Galangal, zedoary root, cardamom, mace, cinnamon flowers and cloves add depth and a subtle sweetness, while fennel, fenugreek, nigella and mustard round off the blend.

At a glance

• Strongly roasted Indian curry blend made from 16 ingredients
• High chili content, hot and long-lasting
• With galangal, zedoary root, nigella and cinnamon flowers
• Ideal for vegetable curries, pulses and stews
• No flavour enhancers, anti-caking agents or additives

Goes well with

If you love curries, try Curry Anapurna, Curry Mumbai and Curry Jaipur too. For something milder, go for Purple Curry or Curry Goa. For Indian braised dishes we recommend Tandoori Masala. You will find more varieties in our spice blends.

Frequently asked questions

How hot is Curry Kashmir?
Thanks to the high chili content, the blend is distinctly hot and long-lasting. Start with a small amount and increase it to taste.

What is Curry Kashmir best for?
For vegetable curries, lentil and chickpea dishes, stews and rice or grain dishes. It also works well in marinades and dressings.

How do I use the blend correctly?
Toast the curry briefly in hot oil or ghee before adding the other ingredients. That is how the aroma develops best.

Does Curry Kashmir contain additives?
No, the blend consists solely of spices, without flavour enhancers, anti-caking agents or additives.