Badia Curry Powder, 4 lb, Pack of 2
Curry Powder in the 4 lb twin-pack is the workhorse blend for high-volume Indian and Caribbean cooking. Turmeric leads the color and earthiness; coriander, cumin, fenugreek, ginger, and chili build the layered warmth that defines a proper curry base. Two jars for restaurants, caterers, and households that go through curry by the cup, not the spoon.
Common Uses
Build Jamaican curry chicken and curry goat with potatoes and Scotch bonnet. Simmer Indian-style chickpea and lentil curries, vegetable korma, and chicken curry over rice. Season Trinidadian curry shrimp and curry duck. Toast into roti fillings, fold into deviled egg yolks, dust over roasted cauliflower, and stir into coconut-milk fish stew.
Cuisine Context
This is the everyday curry of Indian home kitchens, Jamaican Sunday dinners, and Trinidadian and Guyanese roti shops. It is essential the moment onions and garlic hit hot oil for any curry, dhal, or stew — the spice that gets bloomed first to set the foundation of the entire dish.
Pro Tip
Burn the curry — Jamaican-style. Bloom the powder in hot oil for 30 to 60 seconds before adding meat or aromatics. That short toast deepens the color, mellows the raw turmeric, and pulls out the warm spice notes that define an island curry.
Shipped from Doral, FL.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Curry Powder in the 4 lb twin-pack is the workhorse blend for high-volume Indian and Caribbean cooking. Turmeric leads the color and earthiness; coriander, cumin, fenugreek, ginger, and chili build the layered warmth that defines a proper curry base. Two jars for restaurants, caterers, and households that go through curry by the cup, not the spoon.
Common Uses
Build Jamaican curry chicken and curry goat with potatoes and Scotch bonnet. Simmer Indian-style chickpea and lentil curries, vegetable korma, and chicken curry over rice. Season Trinidadian curry shrimp and curry duck. Toast into roti fillings, fold into deviled egg yolks, dust over roasted cauliflower, and stir into coconut-milk fish stew.
Cuisine Context
This is the everyday curry of Indian home kitchens, Jamaican Sunday dinners, and Trinidadian and Guyanese roti shops. It is essential the moment onions and garlic hit hot oil for any curry, dhal, or stew — the spice that gets bloomed first to set the foundation of the entire dish.
Pro Tip
Burn the curry — Jamaican-style. Bloom the powder in hot oil for 30 to 60 seconds before adding meat or aromatics. That short toast deepens the color, mellows the raw turmeric, and pulls out the warm spice notes that define an island curry.
Shipped from Doral, FL.
