The Pinch Curry
Origin: India 🇮🇳
Taste Profile: SHARP & SMOOTH TASTE
Ingredients: Turmeric – coriander seed – cumin – cayenne – ginger – cinnamon – cardamom – cloves – nutmeg – white pepper – allspice – black pepper – mustard
Tastes Great On: Chicken, prawn, pulses, rice, vegetables, tofu, others
Methods of Seasoning: Straight to the Pan – Marinade – Before Baking
Recommended Uses: Add 2 or 3 pinches (2–3 teaspoons) for every 200g of food.
100% NATURAL – SALT-FREE – SUGAR-FREE – NO ADDITIVES – GLUTEN-FREE
Curry powder, as we know it in the West, was created by the British during the colonial period in India. Inspired by the complex and varied Indian Masalas, the British sought to capture that explosion of flavours in a practical spice blend curry that could represent the spirit of Indian cuisine. The Pinch’s version combines turmeric, coriander seed, cumin, cayenne, ginger, cinnamon, cardamom, clove, nutmeg, white pepper, allspice, black pepper and mustard, resulting in a warm, aromatic and layered flavour profile. Similar blends are used in traditional curry dishes like chana masala, a popular chickpea curry from northern India.
This curry is wonderfully versatile. It transforms chicken, prawns or tofu into aromatic meals bursting with flavour. It works beautifully with lentils, sautéed vegetables, fried rice or creamy soups. You can use it to make a coconut milk curry, in a marinade, or simply sprinkle it during cooking. Whether you're preparing a chicken curry recipe, a comforting vegetable curry, or even a bold fish curry, this blend adapts with ease. A single pinch is enough to take you on a journey through flavour — and if you're wondering how to use curry, this is the perfect place to start.
Looking to buy curry online? Discover our premium curry blend, crafted for those who appreciate depth of flavour. Order curry today and enjoy reliable delivery curry service across Europe through The Pinch online store curry. For those exploring the origin of curry or its rich culinary uses, our blog offers the ideal introduction.
