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For curry spices, there are hundreds of mixtures, the names of which are actually art names of the Europeans. The recipes also vary in India depending on the region, season and cuisine. Pineapple curries are mainly prepared in India, the South Seas and Malaysia. The pineapple juice contains the enzyme bromelain, which can break down protein. Therefore, pineapple juice is often used as a marinade for meat, which makes it more tender. The pineapple also contains manganese, vitamin C and vitamin B.
This curry spice unfolds its taste best if you only add it towards the end of the preparation.
The fruity pineapple note combines in an enchanting way with a rich and finely tuned mixture of coriander, turmeric, paprika, ginger, cumin, mustard seeds, fenugreek seeds, pepper, celery, cinnamon, allspice, cardamom, chilies, fennel, cloves, allspice grains, garlic, nutmeg, onion and caraway. The taste is mild and fruity, the sharpness is hardly noticeable. The rich ochre color underlines the exotic nuance of your dishes.
100 g
1486.38 kJ
354.78 kCal
7.99 g
2.54 g
0.06 g
61.73 g
35.07 g
7.95 g