spiced salt curry

Curry spiced salt – sea salt with a warm Indian seasoning

Mediterranean sea salt from Spain, refined with a balanced composition of fenugreek, turmeric, cumin, coriander, chili, fennel and other warm spices. The result is a golden-shimmering salt that brings all the warmth of Indian curries to a dish in one go – without complexity, without weighing, without the big spice collection. Made in our workshop in Klingenberg am Main.

How to use

Curry salt is especially handy when time is short or when you want to season without cooking a complete curry. Ideal with:

• Poultry – chicken breast, turkey, poularde – fried or grilled
• Fish – salmon, cod, prawns – in the pan or on the grill
• Rice and rice dishes – straight into the cooking water or as a table seasoning
• Pulses – lentils, chickpeas, white beans
• Roasted vegetables – carrots, sweet potato, cauliflower, pumpkin
• Eggs – scrambled egg, omelette, boiled eggs sliced open

Note: shake before use. Our spiced salts are without anti-caking agents and separating agents – slight clumping is normal and not a quality defect.

Recipe idea: chicken breast with curry salt and yoghurt dip

Pat 2 chicken breasts (180 g each) dry, rub with 1 tbsp olive oil, sprinkle generously with Curry spiced salt. Fry in the pan over medium-high heat for 5–6 minutes per side. Let rest. Alongside: stir 150 g natural yoghurt with fresh coriander, a little lemon juice and a pinch of curry salt. Serve with basmati rice.

Goes well with

For the Indian curry world: Garam Masala, Vadouvan, Curry Mumbai, Curry Anapurna. An Asian complement: galangal for Thai and Indonesian dishes.

Frequently Asked Questions

How hot is the curry salt?
Mild to medium-savoury – the heat comes from chili, but is subtle. If you like it hotter: use additional fresh chili or harissa.

How does curry salt differ from Garam Masala?
Curry salt is salted and can be used directly for seasoning. Garam Masala is a pure spice blend without salt – ideal for classic curries.

How do I dose the salt?
Similar to normal salt – rub in before frying or salt during cooking to taste. Sparingly the first time, then season again.

Does it contain allergens?
Yes – brown mustard seed. Please check the label if you have allergies.