In a nutshell: You can really get your curry kitchen going with this definite collection of seven tins of Épices de Cru's exotic and exciting masala and curry blends.
Everything you've ever dreamed of for your spice cupboard with this collection of Indian and Indian Ocean curry and masala blends. Designed to get you making some very exciting meals, all ranging from mild to hot, spicy to fragrant depending on your recipe selection.
Details 7 Tins: Madras Curry (50g) + Mauritian Masalé (40g) + Sri Lankan Red Curry (35g) + Spice Coast Garam Masala (30g) + Vindaloo masala (50g) + Colombo Curry Spices Blend (40g) + Bengal Fish Masala (12g)
Colombo Curry Spices Blend Ingredients: mustard, turmeric, coriander, black pepper, allspice, Habanero chilli, thyme, allspice leaf, bay leaf, nutmeg.
Bengal Fish Masala ingredients: coriander, turmeric, mustard, cumin, fennel, pepper, nigella, fenugreek.
Vindaloo Masala Ingredients: chilli, mustard seeds, black peppercorns, garlic, turmeric, ginger, amchoor, fennel, cardamom, star anise, cinnamon, cloves, nutmeg.
Spice Coast Garam Masala Ingredients: black peppercorns, fennel, cassia, cardamom, star anise, nutmeg, mace, cloves.
Madras Curry Ingredients: turmeric, coriander seeds, fenugreek, cumin, ginger, black peppercorns, fennel seeds, chilli, cassia, cassia leaf.
Sri Lankan red Curry Ingredients: coriander seeds, black peppercorns, chilli, cumin, cardamom, cloves.
Mauritian Masalé Ingredients: coriander seeds, turmeric, black peppercorns, ginger, chilli, cinnamon, cardamom, mace, cloves.
About Épices de Cru
Épices de Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne. Their mission was a kind of “cooking pot anthropology:” learning the secrets of family cooking around the world and applying these techniques to the needs of hungry Montrealers. The secret, they learned, was spices. Over the last two decades, Philippe and Ethné have searched for the world’s best spices, accompanied by their children, Marika and Arik. The de Viennes believe in direct sourcing spices: visiting growing regions, spending time with growers, and developing personal relationships that last decades. In 2004, they officially opened their first spice shop in Montreal’s fantastic Jean Talon market– it’s since become a mecca for foodies from all over the world. I first visited in 2008 and have been buying and using their spices on a regular basis ever since that first exciting visit. They steadfastly maintain that they do nothing original, only facilitating the exchange of culinary common sense from one place to another. But, what they do is simply quite brilliant - by providing us with the finest quality ingredients, and their superb spice mixes, we can all experiment with unusual spices and recreate delicious recipes from around the world.