Curry Jaipur

Curry Jaipur — a piquant curry blend for European tastes

Curry Jaipur is our curry for everyone who likes it Indian-piquant, but light and everyday-friendly. We compose it in our workshop in Klingenberg am Main from fifteen ingredients: fenugreek, coriander, turmeric, cumin, chilies, lemongrass, ginger, fennel, mustard seeds, black pepper, cardamom, garlic, mace, galangal and cinnamon blossoms. A brief roasting gives the blend its fresh, light yet piquant character.

How to use

A curry seasoning for vegetable dishes, fish preparations, vinaigrettes, mayonnaises and light sauces. Also excellent in yoghurt dips, rice dishes, grilled vegetables and currywurst sauce. Unlike classic curries, Jaipur also works in cold applications like salad mayos and curried eggs.

Good to know: Curry Jaipur is distinctly aromatic and lightly hot. Work your way up carefully — half a teaspoon per person is usually enough to start.

Curry vinaigrette in two steps

1. Seal three tablespoons of olive oil, a tablespoon of apple vinegar, a tablespoon of mango-chutney juice, half a teaspoon of Curry Jaipur and a teaspoon of honey in a jar and shake vigorously.
2. Season with fine Luisenhaller deep-rock salt and pour over leaf salad with apple and roasted walnuts. Optionally add a dollop of Mango Chutney.

At a glance

• Piquant yet light curry blend of fifteen components
• With lemongrass and galangal for a fresh character
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile for vegetables, fish, vinaigrettes and mayonnaises

Goes well with

If you want a milder curry with a vanilla note, reach for Curry Mumbai. More piquant and bold is Curry Anapurna. Very mild for the whole family is Curry Maharadja. For fermented umami depth, our Vadouvan is the right choice. The classic sweet-fruity companion is our Mango Chutney. As an alternative for oriental aromas, try Raz el Hanout. Find more in our spice blends collection.

Frequently Asked Questions

How hot is Curry Jaipur?
Medium hot. The heat comes from chili and black pepper and is distinct but not burning. Slightly milder than Curry Anapurna, distinctly more piquant than Curry Mumbai.

What is Curry Jaipur especially good for?
For vegetable dishes, fish preparations, curry vinaigrettes, mayonnaises, yoghurt dips, grilled vegetables and currywurst sauce. Unlike bolder curries, Jaipur also tastes very good in cold applications.

How does Jaipur differ from Mumbai and Anapurna?
Mumbai is mild and fruity with vanilla and orange. Anapurna is piquant and bold with roasted aromas. Jaipur sits in between: piquant but light, with a fresh lemongrass note. Three profiles, three different uses.

Can I use Curry Jaipur in mayonnaise?
Yes, classically. Stir half a teaspoon into 200 g of mayonnaise, add a squeeze of lime and a little honey, and you have an Indian-inspired curry mayo for fries, grilled food and sandwiches.