BURMESIAN CURRY

This blend brings together the traditional flavors of Burmese cuisine, combining turmeric, cayenne pepper, cumin, coriander seeds, coriander leaves and a touch of garam masala, bay leaves and chili. Roasting the spices gives this blend its special depth and complexity.

Warm, spicy, slightly hot, aromatic, earthy.

Ideal for marinating meat or vegetables. Stirred into coconut milk, it makes a full-bodied, flavorful curry. Perfect for wok dishes, braised dishes or as a seasoning for rice dishes.

Roasting spices, as is customary in Burmese cuisine, noticeably intensifies their aroma. This tradition makes curries more intense in flavor and gives them a special warmth.