Origin and production
“ THE ROASTED FLAVORS FOR YOUR CURRY ”.
This blend combines the traditional flavors of Burmese cuisine, including turmeric, cayenne pepper, cumin, coriander seeds, coriander leaves, and a hint of garam masala, bay leaves, and chili. Roasting the spices gives this blend its unique depth and complexity.
Taste and aroma
Warm, spicy, slightly hot, aromatic, earthy.
Application
Ideal for marinating meat or vegetables. Mixed with coconut milk, it creates a full-bodied, flavorful curry. Perfect for stir-fries, stews, or as a seasoning for rice dishes.
Interesting facts
Roasting spices, as is common in Burmese cuisine, not only intensifies their aroma but also makes them more digestible. This tradition gives curries a more intense flavor and a special warmth.
Ingredients
Turmeric, cayenne pepper, cumin, coriander seeds, coriander leaves, garam masala, bay leaves, chili
