For curry spices, there are hundreds of mixtures, the names of which are actually art names of the Europeans. Madras Curry revives the culinary tradition of its region of origin: Madras in South India, located on the Bay of Bengal.

S! Madras Curry refines rice dishes, beef, lamb, poultry, minced meat, fish, seafood and shrimps. Perfect also for vegetables, sauces and soups. Wonderful for the  final seasoning of fillings and farces. Madras Curry is only added 5 to 10 minutes before the end of the cooking time and unfolds its full taste after just a few minutes. Fillings, farces and minced meat mass, on the other hand, should be seasoned right at the beginning. Meat tastes particularly soft and juicy when you prepare a marinade. With a long cooking time, it becomes particularly soft and juicy.

The fruity-finely spicy curry mixture from India refines rice dishes, sauces and soups as well as vegetables, beef, lamb, poultry, fish and seafood with a stimulating, mild spiciness.