Curry Dragon

Curry Dragon, a fruity-fiery curry blend with Bhut Jolokia and bird's-eye chili

Curry Dragon is our hottest curry blend and at the same time surprisingly fruity in composition. In our workshop in Klingenberg am Main we blend paprika, Tellicherry pepper, raspberry, turmeric, fenugreek, coriander, garlic, bird's-eye chili and Bhut Jolokia, ginger, nutmeg, long pepper, habanero, mustard, white pepper, clove, lemon myrtle, cinnamon and cardamom. The character: a fiery heat from two chili varieties plus three peppers, along with a fruity raspberry top note and the citrus freshness of lemon myrtle – heat that doesn't burn but aromatises.

How to use

Curry Dragon is the choice for hot vegetable curries, poultry curries, currywurst sauces and lamb braises. Also in curry paste with coconut milk, in marinades for prawns and grilled tofu, in BBQ sauces for more depth and in minced-meat sauces with an Asian note. If you love currywurst, stir a tablespoon of Curry Dragon into 200 ml of tomato base – that's the heat the snack bar never manages. Season with the fruity apple-quince balsamic vinegar, and the sauce gets the acidity top note it needs.

Good to know: Bhut Jolokia is one of the hottest chilies in the world. Work your way up carefully – half a teaspoon for four portions is usually enough to start. Always balance the heat with yoghurt, cream or coconut milk, never rinse it down with water.

Recipe: hellish currywurst sauce with berry depth

The currywurst that makes every snack bar look old, ready in 20 minutes.

Ingredients for 4:

• 4 sausages (bockwurst or Vienna)
• 500 ml passata, 2 tbsp tomato paste
• 2 tbsp Curry Dragon, 1 tbsp sweet paprika
• 1 onion, 2 cloves of garlic, finely diced
• 2 tbsp honey, 1 tbsp apple-quince balsamic vinegar
• 1 tsp fine Luisenhaller deep-rock salt, freshly ground Tasmanian pepper

Method: Sweat the onion and garlic in butter until translucent. Roast the tomato paste along for a minute. Sweat the Curry Dragon and sweet paprika briefly, then deglaze immediately with the passata, otherwise the spices turn bitter. Simmer gently for 15 minutes. Season with honey, apple-quince balsamic vinegar, salt and Tasmanian pepper. Fry the sausages crisp in the pan, slice them, pour over the sauce and dust generously with additional sweet paprika.

Why this Curry Dragon? The raspberry brings a fruity freshness that is missing in normal curry blends – it balances the brutal Bhut Jolokia heat and makes the sauce layered rather than just hot. Tasmanian pepper at the table sets a second level of heat with an anise-like top note.

At a glance

• A very hot curry blend with Bhut Jolokia, bird's-eye chili and habanero
• A fruity-aromatic character with raspberry and lemon-myrtle notes
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

A pepper finish comes from the hot-fruity Tasmanian pepper or the oriental-complex cubeb pepper. If you love hot blends, you should get to know our Ethiopian Berbere with fenugreek depth and our Mexican Mole with a chocolate note. A sweet-fruity companion to the heat is our Mango Chutney. Acidity for currywurst sauces: apple-quince balsamic vinegar. For the wok: Togarashi with a sansho tingle. Find more in our spice blends collection.

Frequently Asked Questions

How hot is Curry Dragon?
Very hot. Bhut Jolokia is around 1,000,000 Scoville, habanero 200,000. The blend is calibrated to about 30,000 to 50,000 Scoville in perceived heat – clearly exceeding Curry Anapurna. If you can't take much heat, reach for the family variant Curry Maharadja.

What can I use Curry Dragon for?
Classically for currywurst sauces, vegetable curries with lentils or chickpeas, poultry and lamb curries, hot BBQ sauces, marinades for prawns and tofu, minced-meat pans with coconut milk and even in a hot mole variant.

What does the raspberry do in the curry?
Dried raspberry sets a fruity-tart top note that takes the brutal character off the heat and aromatises it. A classic trick from fine dining – heat needs a fruit antagonist, otherwise it stays one-dimensional.

How do I balance the heat in the sauce?
With yoghurt, coconut milk, sour cream or a dollop of Mango Chutney. Water doesn't help, capsaicin is fat-soluble. If you need to tone it down afterwards, add a tablespoon of peanut butter or cream to the sauce.