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Home / Spices / World Flavors / Indian & Sri Lankan / Ghost Pepper Curry Powder

Ghost Pepper Curry Powder

Curry Powder - Ghost Pepper Curry from Savory Spice
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Select Size:

1/2 Cup Jar  
Net 2.15oz
$7.45
1/2 Cup Bag  
Net 2.15oz
$6.65
1 Cup Bag  
Net 4.75oz
$9.70
 

1/2 Cup Jar - $7.45
Bottle Size: 4.25" x 2"
(Per Ounce Cost: $3.47)
 

1/2 Cup Bag - $6.65
Bag Size: 7" x 4.25"
(Per Ounce Cost: $3.09)
 

1 Cup Bag - $9.70
Bag Size: 7" x 4.25"
(Per Ounce Cost: $2.04)


Details

World Flavors

Have you ever ordered a curry dish "Indian Hot" and happily cried your way through it? If so, our Ghost Curry was made with you in mind. You may find that this isn’t all that hot when you sample a small taste, but add your perfect amount into a curry dish and you’re sure to feel the powerful heat of the ghost chile pepper. Finding the right heat level was just one of the challenges we had in creating this blend. We also wanted to create a Ghost Curry Powder with a highly enjoyable flavor. We found our answer by using fennel and reaching outside of the typical curry powder ingredients with dehydrated orange zest and spearmint.

Use this curry powder to make sauces for beef, chicken, pork, seafood, tofu and vegetables. To make a Ghost Curry Powder sauce, start by making a paste: mix equal parts spice, water and oil. Add 1-2 Tbsp. of paste to a cup of coconut milk, yogurt, or water. For "Indian Hot," simply double the spice.

Ingredients

Fennel, sugar, turmeric, paprika, orange peel, kosher salt, ghost chile pepper, coriander, onion, garlic, ginger, anise, cinnamon, spearmint, fenugreek, cardamom

Dietary Information

Ghost Pepper Curry Powder  - Nutrition Facts
Gluten-Free
Nut-Free
Vegetarian
Vegan
MSG-Free
Dairy-Free
Black Pepper-Free
Corn-Free


Flavor of Ghost Pepper Curry Powder

This intensely hot curry powder is licoricey, bittersweet, aromatic, and sweet-spiced with citrus notes.

Uses of Ghost Pepper Curry Powder

Season meats and veggies. For a paste, mix equal parts spice, water, and oil. Add 1-2 T paste to 1 cup coconut milk, yogurt, or water to make a sauce. Double the spice for an extra hot version.


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