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