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Savory’s curries are made with hard work and exacting care to be sure that you get a thorough and evenly blended amount of each spice in every teaspoon. We handcraft our curry from coriander, turmeric, cayenne, ginger, fenugreek, anise, cumin, cinnamon, black pepper, yellow mustard, mace and cardamom.

Coriander, turmeric, cayenne, ginger, fenugreek, anise, cumin, Saigon cinnamon, black pepper, regular yellow mustard, mace and cardamom

Our Hot Yellow Curry is for the traditionalist who wants to feel the heat. This blend lives up to its billing, but if its not hot enough for you try adding more cayenne or other hot chile peppers. Try using about ½ tsp. per pound of beef, chicken, fish or poultry. Curry can be used in so many dishes; rice, sauces, chicken or seafood salads, vegetables or soups. Experiment—that’s how the people of India and Pakistan came up with it in the first place! To make a paste simply mix 1 Tbsp. curry powder with 1 Tbsp. each of water and oil.

"I just wanted to say thanks for the awesome website. A friend sent me your website and I was like a kid in a candy store seeing your wide variety of spices, salts, herbs, etc. Being someone that's not extremely well versed in what I'd consider 'exotic' ingredients, it was an absolute pleasure to see the products' history, uses, taste and general information. Just wanted to voice my appreciation. Thanks so much!"
- -Reyna of Raleigh, NC