Origin and production
“ AROMATIC MULTI-LAYER FROM PONDICHERRY –”
FROM INDIA TO FRENCH CUISINE .
Vadaouvan originates from the Pondicherry region of southern India, a former French colony where Indian and French culinary traditions uniquely blended. The blend is made from carefully selected ingredients that are slowly roasted to bring out their depth and complexity – a culinary heritage of both worlds.
Taste and aroma
A deep, slightly smoky aroma with a warm, earthy base and a delicate, sweet note. Fenugreek and cumin add structure, while onions, leeks, and garlic bring a soft, caramelized richness. Ginger provides a gentle touch of spice – perfectly balanced and full of character.
Application
Ideal for meat, poultry, fish, or shellfish – especially when briefly toasted in butter or oil. It lends sauces, vegetable dishes, and stews a distinctive depth. Vadaouvan also adds an elegant, aromatic complexity to rice or lentil dishes.
Interesting facts
Vadaouvan originated in colonial South India as a fusion of Indian flavors with French refinement. Today, this blend represents culinary fusion in its most elegant form – rooted in its ingredients, yet bearing the refined signature of classic French cuisine.
Ingredients
Fenugreek, leeks, onions, garlic, caraway, ginger
