$4.25 – $14.25
The curry tree (Murraya koenigii) is native to India and Sri Lanka. The leaf of this tree, commonly known as Curry Leaf, also translated as “sweet neem leaf,” is a key ingredient to curry dishes.
Add to curries or to flavor Southeast Asian rice, vegetable, and meat dishes. [Curry Leaf]
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Nigella (Black Cumin)$7.00 – $22.50
Nijella – the seeds of Nigella sativa – are also known as kalonji or black cumin. Used primarily as a spice in Indian and Middle Eastern cuisines.
Use in curries and salads or with vegetables, legumes, and poultry. Nigella adds flavors akin to onion, black pepper and oregano with a mustard-like bitterness.
La Kama$7.00 – $21.00
La Kama meaning “the bed” in Darija is the most common spice blend used in Moroccan cooking. Credited by some as originating in Tangiers, its aromatic sweet and warming flavor can be found in a multitude of dishes throughout the Barbary Coast and Middle East.
Use as a dry rub; in marinades, curries, and soups; or with lentils, couscous, rice or other grains.
Curry Gift Box$31.00
Curry, from the Tamil word Kari, meaning sauce, generally refers to a dish cooked in a blend of aromatic spices. Although originally from the Indian Subcontinent, Curries are culturally significant throughout Asia, Africa & the Caribbean.
To prepare a simple curry sauce:
Chop onions (plus shallots and/or garlic as desired), and sauté on medium heat in olive oil until softened.
Add a curry spice blend to achieve the level of spiciness you desire.
Add chopped tomato, if desired, and cook until soft.
Add a liquid or combination of liquids, (coconut milk, stock, yogurt, tea infusions or water).
Pour over your preferred meat and/or vegetables in a casserole dish. Cover and place in a 375° oven until cooked, usually around 45 minutes.
Lovely striped Kraft gift box contains four unique curry spices (Vadouvan, Madras, Bo-Kaap, La Kama) in our standard jars. Gift is complete with a tailored message (above) and tied with a Local Spicery bow.
Fenugreek$5.75 – $19.50
Fenugreek was one of the ingredients used in early Egypt incense that emitted the holy smoke for embalming and purification ceremonies. It is now most commonly used in Thai and Indian cuisines.
Add to curries and chutneys. Use sparingly as over using can cause bitterness in food.
Sea Salt, Kala Namak (Black Salt)$5.50 – $8.00
Popularly called “black salt,” this Indian mineral salt has a pinkish-grey color and a sulfurous taste. Commonly used in Indian cuisine as a condiment and as an ingredient in raitas, chaats, and chutneys.