Tailor made Curry box

What is curry?

In the West, the term curry often refers to the blend of Indian-inspired spices used to flavor dishes. However, in India, it is more of a catch-all term that refers to a sauce-based dish, inspired by the Tamil word "kari" which means "sauce-based dish." To refer to the spice blend, Indians prefer the term "massala" which means "mixture." Each region of India, and even each family, has its own curry recipe. It can be mild like yellow curry, hot like red curry based on paprika or fresh like green curry, which is made up of lemongrass and coriander.

The curries offered in the set

Spicy, red curry is ideal for meats, shrimp, or tofu. It is a spicy curry in the mouth and nose, although it remains pleasant. Popular in Thailand, this blend has warm and aromatic flavors. Intense in chili, the red curry is also composed of paprika, turmeric, mustard, fenugreek, cayenne pepper, coriander, cumin, black pepper, fennel, cloves, cardamom, ginger, and cinnamon. Its color comes from its dominant red ingredients, notably paprika and cayenne pepper, which give it real power. Terre Exotique's red curry is prepared in accordance with Thai tradition. As such, it is both fragrant, subtle, and spicy, and is actually the spiciest of curries.

Green curry, subtle and refined, goes perfectly with delicate dishes such as white fish or shellfish. It has aromatic notes of lemongrass, ginger, and chili that give it a slightly spicy and fresh taste at the same time.

Our green curry is made from ginger, coriander, salt, holy basil, shallot, Ma Khaen berry, combava, garlic, and chili. For bold and tangy flavors.

Breton curry is a sweet and fragrant blend that appeals to all ages. Inspired by the meeting between spice blends brought back by the East India Company and fishermen from Lorient.

The Breton Curry is an exclusive recipe developed by Terre Exotique in which dried, flavored seaweed such as nori, dulse, wakame, or sea lettuce are found. Mixed with cumin, fennel, and coriander, these sea flavors give Breton curry a unique taste.

Here's an original, slightly iodized blend to educate your palate without being disturbed by too much intensity.

A famous Indian blend, Madras curry is an essential ingredient that can be used in all kinds of dishes, even sweet ones! It is distinguished by its yellow color, which attests to the presence of turmeric in its blend. On the nose, it has herbaceous and lemony notes as well as a woody finesse. On the palate, its sweetness surprises and envelops the food in a warm veil.

Like a pepper with ginger accents, Madras yellow curry is very slightly spicy and pungent. It is therefore also possible to incorporate Madras curry into dishes intended for children, provided that a reasonable dose is used.

It is made up of a blend of many spices. Among them, we can mention turmeric, coriander, cumin, fenugreek, but also ginger or cardamom. All these spices have been carefully selected by Terre Exotique to intensely flavor your dishes!

Harvested from the spice market of Galle, roasted black curry is the quintessential Sri Lankan recipe. Its toasted notes and robust flavors are not to be missed. It enhances grilled fish, meats, and sautéed vegetables.

The Shichimi togarashi curry literally means "7-spice chili" in Japanese. This Japanese curry is used to season soups, noodles, rice, and grilled meats. It consists of cayenne pepper, poppy seeds, orange powder, sesame seeds, Batak berries, ginger, and nori seaweed.

Very aromatic with lemony notes, it is also very spicy. It's a real flavor bomb that should be used sparingly.

The rendang curry is a traditional Padang recipe from the west of Sumatra Island. It adds flavor to the eponymous dish "rendang curry": beef simmered for hours in coconut milk.

First used for its benefits, Kari-Brest quickly became a reference for all Breton chefs. Its notes of cloves, chili, and paprika make it a great asset for preparing fish and seafood, such as lobster.

At Terre Exotique, we have our favorite trick with Kari-Brest: adding a teaspoon of Kari-Brest to homemade mayonnaise to accompany seafood. A treat approved by all, not just the Bretons on the team! Be careful, it's spicy and should be used delicately. Terre Exotique's Kari-Brest is made up of paprika, chili, cinnamon, turmeric, cloves, ginger, and black pepper.

The Colombo is an Indian curry revisited in the Caribbean way. It flavors the eponymous dish and pairs well with seafood, meats, and vegetarian dishes. The Colombo mixture stands out from the Madras curry with its mildness and brighter color. To preserve its delicacy, it should be infused in juices or cream. We advise against boiling or cooking at too high a temperature.

Ras el hanout is a traditional Moroccan spice blend, essential in tagines or couscous. Its spicy, warm, and enchanting flavors blend perfectly with Western dishes.

It is a spice blend that can contain up to 30 ingredients, depending on the taste and inspiration of the spice merchant who prepares it. There is no exhaustive recipe. However, some ingredients are essential! This is the case for cumin, cubeb pepper, ginger, nutmeg, turmeric, cinnamon, fenugreek, and green anise.

At Terre Exotique, we added cloves, green cardamom, a little Jamaican pepper, as well as brown sugar and a touch of paprika. A little nutmeg and a few rose petals perfect this subtle recipe. Each spice merchant composes their own recipe like a bouquet of flowers.

But above all, curry is an art and the essential personal touch! So, choose your 6 favorite blends from 10 products to spice up each of your dishes.

The presentation in an elegant black box also makes it an exceptional personalized gift!