Vadouvan aus Pondicherry

Vadouvan and curry powder are both spice blends that are used to add flavour to a variety of dishes. While they may share some similar ingredients, they differ in several ways.

Firstly, curry powder is a generic term that refers to a blend of spices used in Indian cuisine. The ingredients in curry powder can vary widely depending on the region and the cook but typically include turmeric, cumin, coriander, ginger, and chilli peppers.

On the other hand, vadagam is a specific blend that originated in India but was later adapted by French chefs. It typically includes shallots, garlic, and curry leaves, along with spices like cumin, fenugreek, and mustard seeds. Vadouvan has a sweeter and more complex flavour than curry powder, with hints of smokiness and a distinct oniony aroma.

Another difference between vadouvan and curry powder is their uses. Curry powder is often used as a seasoning for meat and vegetable dishes, as well as in soups and stews. Vadouvan, on the other hand, is often used as a rub or marinade for meats and can also be added to rice dishes, roasted vegetables, and other savoury dishes to add depth and complexity.

Vadouvan is not typically considered to be a spicy blend, although it can vary depending on the recipe and the cook.

While it does contain some spicy ingredients, such as mustard seeds and chilli peppers, the blend as a whole is more known for its sweet and savoury flavour profile with subtle smoky undertones.

The sweetness comes from the caramelization of the shallots and onions in the blend, which gives it a unique taste compared to other spice blends. However, the level of spiciness can be adjusted to taste by adding more or less of the spicy ingredients.

Overall, the Vadouvan is a flavorful and versatile blend that can be used to add depth and complexity to any dish. Whether you like it spicy or not, you're sure to enjoy its unique flavour!

Vadouvan aka vadakam, vadagam or vadavam is a popular spice blend that has been used by many renowned chefs to add a unique and delicious flavour to their dishes.

Here are a few examples of chefs who have used Vadouvan in their cooking:

Alain Ducasse, the renowned French chef and restaurateur with multiple Michelin stars for his restaurants, has incorporated Vadouvan into several of his dishes. An example is a coconut curry with vegetables spiced with Vadouvan, showcasing an impressive blend of flavours.

Daniel Boulud, a French Michelin-starred chef and esteemed restaurateur, has integrated Vadouvan into numerous culinary creations. Among them, roasted chicken with spiced yoghurt and Vadouvan-infused cauliflower soup.

These dishes showcase Vadouvan's versatility and its ability to create a variety of delights with unique flavour combinations.

Anne-Sophie Pic, a triple Michelin-starred French chef, has also used Vadouvan in her creations. Among them, a Vadouvan-infused vegetable mille feuille, once again demonstrating the spice's capacity to elevate refined dishes.

Thomas Keller, the award-winning American chef and Michelin-starred restaurateur, has elevated dishes with Vadouvan, like his Vadouvan-spiced carrot soup and Vadouvan-crusted lamb chops.

Yotam Ottolenghi, a renowned cookbook author known for unique vegetarian dishes inspired by the Middle East, often incorporates Vadouvan, a French-style curry powder, in his recipes. Notably, spiced chickpea salad with Vadouvan-spiced yoghurt and roasted eggplant with Vadouvan and yoghurt.

Meera Sodha, the British-Indian chef and author celebrated for simple yet flavorful Indian recipes, has included Vadouvan in several cookbooks, including "Made in India."

Anissa Helou, the Lebanese chef and author known for extensive writings on Middle Eastern cuisine, has also used Vadouvan in numerous cookbooks, including "Feast: Food of the Islamic World."

Lastly, Massimo Bottura, the Italian chef and restaurateur repeatedly named the best chef in the world, has also used Vadouvan in creations like his Vadouvan-spiced risotto with saffron and parmesan.

These renowned chefs, including Meera Sodha and Anissa Helou, have demonstrated Vadouvan's versatility and its ability to add delicious and unique flavours to their dishes. If you're seeking to elevate your culinary creations, consider adding Vadouvan to your spice repertoire.

Vadouvan is known by a variety of different names. It is called “vadouvan” (sometimes spelled “avadavat”) in French and is also known as French curry, Vaudouvan, or Vadagam in India.

Vadouvan is incredibly versatile and can be used in a variety of different dishes. It can be added to the beginning of cooking in order to infuse the dish with flavour or sprinkled on top before serving.

It can be used to season meats and vegetables, add complexity to soups, stews, and sauces, or used to make flavorful dips.

This is also incredibly easy to store and it can be kept for long periods of time without losing its flavour or aroma.

For individuals, Vadouvan is available on Amazon. But if you are a restaurant or professional, you should consider getting in touch with us.

We are a Vadouvan importer based in France (Paris/Lyon) and India (Pondicherry). We have been in business since 2018 and have imported tons of Vadouvan.

We can provide you with bulk quantities at the best prices, so you can get the most out of your Vadouvan for your restaurant.

Our Vadouvan is a testament to the rich, diverse heritage of this unique spice blend! While we strive for consistency, slight variations between batches and sources reflect the fascinating journey of Vadouvan across centuries and continents. Here's a closer look:

• Regional and Family Traditions: Our base recipe, sourced from our trusted supplier in Pondicherry, South India, features classic ingredients like shallots, garlic, curry leaves, cumin, fenugreek, sesame seeds, and turmeric. However, regional variations may exist, as seen in the local recipe's inclusion of fennel seeds, asafoetida, and urad dal. Additionally, family recipes passed down through generations often have their own special touch, like the omission of fennel seeds and asafoetida in the customer package recipe.
• Supplier differences: Even within the same region, suppliers might source ingredients from slightly varied locations, leading to subtle flavor nuances. This explains the presence of fennel seeds in the website recipe and the new package recipe, contrasting with its absence in the supplier and customer package recipes.
• Ingredient availability and preferences: The inclusion of castor oil in some recipes and sesame oil in others reflects the availability and preferences of different regions and suppliers.

Remember, these variations are a hallmark of Vadouvan's rich tapestry! Embrace the exploration and experiment with different recipes or even create your own, discovering the unique flavor profile that resonates with you. We encourage you to share your culinary creations and unique Vadouvan experiences with us!