Organic Vadouvan "from Pondicherry

Vadouvan is a variant of the Tamil spice blend known as Vadagam (or vadavam). Originally, this spice blend was made by coarsely chopping large quantities of shallots and garlic and mixing them with a paste of Urad lentils and fenugreek. To this fragrant mixture, cumin, mustard seeds, turmeric and other spices are added, depending on the recipe. This mixture is then placed in an airtight jar in the sun for a few days, then mixed with coconut, sesame or castor oil. The mixture is then mixed with coconut, sesame or castor oil to form balls around 5 to 6 cm in diameter, which are left to dry in the sun for a few weeks, until the mixture is dehydrated (this is how Vadagam is made in India).

This "wet" blend of spices and herbs can be stored for over a year.

The story goes that Vadouvan is the result of a culinary marriage between France and India. Personally, I don't believe it, as the Indians didn't wait for the French to create sumptuous blends of spices and aromatics. Let's not forget that northern India is a major producer of onions, shallots and garlics, all three of which originate in Central Asia, particularly northern India, Pakistan and the Caucasus.

For the record, the French have been in India since 1664, and for just under 300 years have been keen to combine Indian and Gallic culinary traditions.

In short, French curry (another name for Vadouvan) has only the word curry to describe it; it's definitely a blend, but you be the judge as to its origins.

Our organic French curry is made with dried garlic, shallot and organic onion. To this trio we add fenugreek and Urad lentils, toasted with sesame seeds. Then come turmeric, cumin, two mustard seeds (blond and brown) , organic Sri Lankan cinnamon and fennel.

The whole mixture is blended and ground to obtain a rather fine but not completely fine powder, which you can mix with an oil of your choice (coconut recommended) to make a paste (which you keep dry).

Our organic "Pondicherry" vadouvan has an incredibly subtle aroma. Slightly sweet on the nose, it is also very light on the palate, with cinnamon and urad lentils playing a major role. With its vegetal taste reminiscent of fresh peas and the scent of its pods, vadouvan is a blend of spices that's sure to make your mouth water. Like gomasio or xawaash, it can be used every day to season rice or pasta.

A blend ofspices with absolutely no pungency, vadouvan is suitable for everyone, and even the most averse to a slight bitterness will find themselves appreciating this side of toasted fenugreek.