Vadouvan from Pondicherry

🍛 VADOUVAN OTHER NAMES It can be found under different names depending on where it is produced: Vaudouvan, vadavam, vadagam, vadakam, French curry, French curry…

🍛 A PERFECT SPICE FOR VEGETARIANS Used in vegetarian cuisine to spice up dishes such as vegetable patties, steamed vegetables, vegetarian lasagna, rice, pasta, mashed potatoes…

🍛 BUT ALSO MEAT & FISH IN SAUCE You can add it in the preparation of your stews and marinades. It is also used in casseroles such as vegetable stew, pumpkin or potato gratin, lentil or chickpea dhals. For fish and white meats, vadouvan will be perfectly combined in fish rillettes and chicken terrines.

It is a masala (Indian name for a blend of spices) also known as vadavam, vadagam or vadakam. This blend of spices is said to have been made by French families living in the Pondicherry region of India for several generations. This Indian curry, whose recipes vary from region to region, contains at least crushed onion, garlic, cumin seeds, mustard seeds and fenugreek.

Vadouvan (sometimes written Vaudouvan) is a mixture of ready-made sweet spices with Indian origins and suitable for French cuisine. It is a masala (Indian name of a mixture of spices) also known as vadavam, vadagam or vadakam. This spice mix was reportedly developed by French families in the Pondicherry region of India for several generations. This Indian curry has different recipes for different regions, at least contains crushed onion, garlic, cumin seeds, mustard seeds and fenugreek. The mixture of seeds and plants is dried in the sun and then crushed. Once dry, it is then mixed with sesame oil, produced locally and renowned for its anti-oxidant properties. This mixture can then be rolled into balls for ease of preservation. This authentic blend is the meeting of two cultures and two renowned cuisines that combine their flavours.