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Caribbean Curry Powder

- SALT FREE -

Caribbean Seasoning - Curry Powder from Savory Spice
84

Select Size:

1/2 Cup Jar  
Net 2.15oz
$6.25
1 1/2 Cup Jar  
Net 6.75oz
$13.25
1 Cup Bag  
Net 4.65oz
$8.85
2 Cup Bag  
Net 9.30oz
$14.70
3 Cup Bag  
Net 13.95oz
$17.60
 

1/2 Cup Jar - $6.25
Bottle Size: 4.25" x 2"
(Per Ounce Cost: $2.91)
 

1 1/2 Cup Jar - $13.25
Bottle Size: 5.5" x 2.5"
(Per Ounce Cost: $1.96)
 

1 Cup Bag - $8.85
Bag Size: 7" x 4.25"
(Per Ounce Cost: $1.90)
 

2 Cup Bag - $14.70
Bag Size: 9" x 6"
(Per Ounce Cost: $1.58)
 

3 Cup Bag - $17.60
Bag Size: 9" x 6"
(Per Ounce Cost: $1.26)




World Flavors

The Caribbean is full of wonderful spices and seasonings including many different curry powders. In the French Caribbean islands, the curry powder of choice is called Columbo and derives its flavor profile from Sri Lanka. On other islands, like Jamaica and Trinidad & Tobago, the curry flavors lean toward the traditional flavor profiles of India. Creating a single curry powder to represent the Caribbean meant acknowledging these various flavor profiles and marrying them with traditional Caribbean flavors like annatto, allspice, ginger, and scotch bonnet chiles. The result is a curry powder that is complex and unique.

Use to flavor recipes from all regions of the Caribbean, which is why we call it an all-purpose curry powder. It's perfect for sauces, dips, and dressing. Season beef, pork, poultry, seafood, and vegetables. To make a paste, simply mix 1 Tbsp. curry powder with 1 Tbsp. each of water and oil.

Nutritional Information
Salt-Free
Gluten-Free
Nut-Free
Vegetarian
Vegan
MSG-Free
Dairy-Free
Corn-Free


Annatto, coriander, roasted rice powder, cumin, onion, sugar, allspice, fenugreek, garlic, black pepper, mustard powder, ginger, mace, anise, scotch bonnet chile.

This salt-free curry is bittersweet, earthy, and sweet-spiced with peppery notes and medium-low heat.

Add this all-purpose curry to sauces and dips. Season meats, seafood, and vegetables. For paste, mix equal parts spice, water, and oil.


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