Pure Food Essentials Spice Blends
Author: Shelley Bennetts Date Posted:30 August 2019
Authentic Curry Blend
For some, buying the necessary ingredients for an authentic curry is costly and means having seldom-used ingredients in the pantry that will go stale before they are exhausted. A good curry blend, like Pure Food Essentials Mild curry powder or Medium Curry powder will provide the base spices for an authentic curry without having to purchase the ten individual components. Top off your dish with Pure Food Essentials Garam Masala and voila! ...a beautifully rounded, aromatic curry!
Pure food Essentials Medium Curry Powder is a well-balanced, and quite fiery combination of cumin, chilli, ginger, coriander, fennel, fenugreek, turmeric, cinnamon, cardamom and black pepper. The ‘Medium’ rating is an Indian standard, more like our version of ‘Hot’, so it’s wise to experiment with smaller quantities until you become familiar with it. Great for meat-based curries like Lamb Vindaloo and for those who like it hot!
Pure Food Essentials Mild Curry Powder is a subtler blend containing less chilli and is perfect for vegetarian curries. The blend of coriander, cumin, ginger, fenugreek, chilli, turmeric, fennel, cardamom, black pepper and cinnamon still packs a little punch and is equivalent to most Australian’s version of ‘Medium’. While the amount of chilli is small compared to the other ingredients, it still packs a little punch. It’s a perfect blend for vegetarian or fish dishes, still allowing the main ingredients to shine.
Here’s my recipe for Pumpkin Curry using Pure Food Essentials Mild Curry blend.
Pure Food Essentials Garam Masala recipe is a combination of coriander, cumin, chilli, fennel, fenugreek, cardamom, turmeric, bay leaves, ginger, cinnamon and black pepper. The combination is a balancing act, with no one flavour overpowering any other. Use it as a last-minute garnish, to reinvigorate the base spices.
Try this Turmeric and Vegetable Curry sprinkled with garam masala
I grew up with a tin of Keens curry powder in the back of the pantry; the same tin for years and years, and it only saw the light of day on very rare occasions. In those days, way back in the 1960s, curry powder was added to eggs and perhaps used in a sauce for sausages, and it didn’t seem to matter that it was stale. Because of our low tolerance for the heat of the spices, the powder was cut with rice flour, and salt was added. Still is!