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We love Madras Curry for its layers of aromatics and spice. Cinnamon and Cardamom are frontrunners here along with mustard powder. This blend is delicious on sweet potatoes and butternut squash. Add it to pumpkin soup this fall for something completely different!
Try tossing raw pecans, walnuts and pistachios with olive oil and Madras Curry, then roast at 325 for 20 minutes. Serve these spicy, aromatic nuts on a cheese board- your guests won't leave!
Did you catch the episode of our podcast Smidgen where we used this product in our Curried Tomato Bisque? We served it alongside our Slab Grilled Cheese. Soup and sandwich just got very fancy! Be sure to subscribe to Smidgen at Apple Podcasts, Spotify or wherever you get your podcasts!