The island of Zanzibar on the eastern coast of Africa has been an important part of the trade routes as early as the 10th century. Porcelains and silks from China, spices and cotton from India, were being traded for local items like ivory, rhinoceros horns, amber and gold. To achieve the authentic flavor of our Zanzibar Curry we use exacting care as we mix together coriander, cumin, yellow mustard, fennel, Indonesian cinnamon, turmeric, brown sugar, Hungarian sweet paprika and cayenne.
Try using about a ½ tsp. per pound of beef, chicken, fish or poultry. Put a couple dashes in scrambled eggs along with diced tomatoes, chopped red onions and cilantro to enjoy an Americanized version of a common Zanzibar meal. Curry can be used in so many places; rice, sauces, chicken or seafood salads, vegetables or soups. To make a paste simply mix 1 tbsp. curry powder with 1 tbsp. each of water and oil.
Coriander, cumin, yellow mustard, fennel, Indonesian cinnamon, turmeric, brown sugar, Hungarian sweet paprika and cayenne
This earthy curry powder is sweet-spiced and bittersweet with licorice notes and medium-low heat.
Season beef, chicken, fish, and poultry. Flavor rice, vegetables, sauces, and soups. Try in omelets and scrambled eggs.
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