Curryjauhe

Pata linssejä, pellillinen paahdettuja kasviksia tai yksinkertainen padanpohja voi maistua kerrokselliselta ja täydelliseltä ilman, että mausteseosta tarvitsee rakentaa alusta asti – ja tämä curryjauhe on juuri se keino. Kolmetoista kivimurskattua kasviperäistä ainesosaa tekevät työn: kurkuma antaa maanläheisen pohjan ja kullanvärisen sävyn, korianteri ja fenkoli tuovat sitruksisuutta ja makeutta pintaan, kumina ja sarviapila syvyyttä, ja inkivääri Tellicherry-mustapippurin kanssa puhdasta, miedosta keskivahvaan ulottuvaa lämpöä, joka rakentuu eikä pure.

The heat here comes from ginger and pepper, not from chili, so it stays approachable and works across a wide range of dishes. Bloom the powder in warm ghee or oil over low to medium heat for twenty to thirty seconds before the onions and vegetables go in. That short step dissolves the fat-soluble flavors and spreads them evenly through whatever you're cooking. For roasted vegetables, toss the powder with oil first so it coats and roasts without scorching.

We stone-grind in small batches in Portland, which keeps the volatile oils intact and gives the blend a layered release: the fine particles bloom immediately, while the coarser ones keep giving through a longer simmer. Start with half a teaspoon for eggs or a vinaigrette, a teaspoon for a full pot of stew or chickpeas.

No salt, no sugar, no preservatives. Naturally gluten-free and vegan.

How hot is this curry powder?
Mild to medium. The warmth comes from ginger and Tellicherry black pepper rather than chili, so it's a building heat that stays approachable.

What's the best way to use it?
Bloom it in warm ghee or oil over low to medium heat for twenty to thirty seconds before adding onions, vegetables, or liquid. For dry roasting, toss it with oil first so it adheres and cooks evenly.

How much should I use?
About half a teaspoon per serving for lighter dishes like eggs or dressings, and up to a teaspoon for hearty mains like stews, lentils, or roasted meats.

What's in it?
Thirteen spices: turmeric, coriander seeds, cumin seeds, ginger, nutmeg, Ceylon cinnamon, fenugreek seeds, fennel seeds, green cardamom, cloves, onion, garlic, and Tellicherry black peppercorn. Nothing else.

Does it contain onion and garlic?
Yes, both are in the blend. Worth noting if you're cooking for anyone who avoids alliums.

How should I store it?
Keep it sealed in a cool, dark spot. Light, heat, and air wear down the oils over time, so a closed jar away from the stove holds the flavor best.