Around the world of curry

We have about 15 curry blends at Bazaar Spices, all from around the world and with a range of flavors. With so much variation, we decided to break down a few of our curries so that you know exactly what you're getting. Join our trip around the world of curry!

Curry Spice Hot (made locally!) - This curry is SPICY, with a spice that builds as you eat more and lingers after you're done eating. The flavor is what I think of when I hear "Indian curry." Try it with meats, veggies, soups, or even in hot chocolate. 

A blend of coriander, cumin, mustard seeds, fenugreek, cloves, peppercorn, cardamom, fennel, cinnamon, red chilis, turmeric, and ginger. 

Vadouvan - This French-style curry comes from the Puducherry region of India that was formerly part of French India. Vadouvan has a hint of sweetness from the fennel and onion, but also has a moderate spice that mostly hits the back of the throat. Try it on meats, fish, potatoes and other veggies, or soups.

A blend of onion, garlic, fennel seeds, turmeric, cardamom, cumin, mustard, fenugreek, thyme, red pepper, black pepper, curry leaves, rosemary, nutmeg and cloves. 

Cape Malay (made locally!) - This is a South African style of curry, with influences from the Dutch, British, French, Malaysian, Indian, and African styles of cooking. A burst of spice hits the back of your throat and then migrates forward, but the blend is more moderate than spicy. It is very warming, and the flavor of cloves really shines through. Excellent with chicken, fish, and vegetables. 

A blend of red chilis, cloves, turmeric, fennel, peppercorn, ginger, cardamom, mustard, cumin and other spices. 

Thai Red - Thailand and other Southeast Asian countries were a major part of trade between India and China, which of course influenced their cooking. This is one of many Thai style curries that is based on red chili peppers, but what I really noticed is the hit of acidity from lime juice. It is pretty spicy, but not overwhelmingly so, especially if you combine it with coconut milk. Try it with meat (especially beef or lamb) or in soups with coconut milk.

A blend of chili pepper, red pepper, coriander, cumin, ginger, black pepper, paprika, onion, garlic, lime juice powder, galangal, lemon grass, and cilantro. 

Sri Lankan Roasted (made locally!) - The fusions continue in Sri Lanka, whose cuisine is influenced by the Sinhalese, Tamil, Indian, Dutch, Portuguese, Malay, and British. The spices in this blend are individually roasted and then ground, making a warming blend with just a gentle heat. It is very rich and excellent with coconut milk. Pairs best with meats and seafood. 

Colombo (made locally!) - Our curries now travel to the New World, landing in the Caribbean. The Colombo curry is sweet and mild, offset by a touch of bitterness from the turmeric. Best with fish or chicken, the toasted rice thickens sauces nicely.

A blend of rice, red chili, turmeric, peppercorn, mustard, cumin, and other spices. 

Jamaican Mild  - This curry powder is heavy on the turmeric, but still has a nice balance of flavors. It's great with seafood, chicken, or turkey. 

A blend of turmeric, wheat, coriander, fenugreek, salt, cumin, allspice, pepper, and garlic.

This post is part of our series on curry. For others in the series check out:
A History of Curry
Around the World of Curries
Vadouvan-Braised Potatoes and Chickpeas
Curry & Chocolate
Sri Lankan Chicken Curry

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Kara Elder grew up playing in the kitchen cupboards and reading cookbooks for fun while watching her mom cook tasty Mexican meals. After graduating with a degree in Russian, she found herself increasingly interested in reading food blogs and planning menus. Kara is a Bazaar Spices Team Member and works for Joan Nathan, a DC-based cookbook author and food writer. She also writes for the Jewish Food Experience.