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Vadouvan from Pondicherry
Vadouvan from Pondicherry
From 8,90 
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Vadouvan from Pondicherry

From 8,90 

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🍛 A UNIQUE & AUTHENTIC TASTE It is said that this blend of spices has been created by French families present in the Pondicherry area in India for several generations. Our Indian curry, which is still made in the South of India, is 100% natural, local and handcrafted.

Vadouvan is a blend of ready-to-use mild spices of Indian origin adapted to French cuisine.

  • 50g 50g
  • 100g 100g
  • 1000g vacuum bag 1000g vacuum bag
  • 2000g vacuum bag 2000g vacuum bag

🍛 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.

Spices of India authentic Vadouvan from Pondicherry

The Vadouvan

(Sometimes written Vaudouvan)

It 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.

Vadouvan is a spice blend

It can add depth and complexity to a variety of dishes. Its sweet and savoury notes, balanced with a subtle smokiness, make it a versatile ingredient in both sweet and savoury recipes. With its origins in French and Indian cuisine, Vadouvan has become a popular spice blend among renowned chefs around the world. From meat dishes to rice dishes, soups, stews, and dressings, Vadouvan is a must-have for any spice cabinet, and its uses are limited only to your imagination.

Vadouvan is a spice blend restaurants should it a try

Vadouvan is an incredibly versatile and flavoursome spice blend that can be used to enhance the flavour of almost any dish. It has a subtle sweetness and depth of flavour that can be used to add complexity and interest to classic dishes.It is perfect for chefs who want to add an international flair to their cooking. The unique blend of spices in vadouvan pairs particularly well with vegetables, grains, and proteins. It can also be added to sauces, dressings, dips, soups, and stews. Vadouvan is also easy to use. It can be added to dishes at the beginning of cooking or sprinkled on top before serving. Additionally, the blend can be stored for long periods of time without losing its flavour or aroma.

Authentic Vadouvan Curry Spices from Pondicherry Natural Ingredients from India Spice Mix on Amazon co uk
Authentic Vadouvan Curry Spices from Pondicherry Natural Ingredients from India Spice Mix on Amazon co uk

NUTRITION FACTS

Nutrition Facts / Nährwertangaben / Informations nutritionnelles
Vadouvan
Serving Size
 
10 g
Portion
Amount per Serving / pro portion / par portion
Calories
 
36
kcal
2
%
Energie / Énergie
% Daily Value / GDA / AR *
Fat
 
1.176
g
2
%
Fett / Matières grasses
Saturated Fat
 
0.178
g
1
%
Gesättigte Fettsäuren / Acides gras saturés
Carbohydrates
 
5.316
g
2
%
Kohlenhydrate / Glucides
Sugar
 
0
g
0
%
Zucker / Sucre
Fiber
 
3.029
g
13
%
Ballaststoffe / Fibres
Protein
 
1.348
g
3
%
Eiweiß / Protéines
Sodium
 
307
mg
13
%
Salz / Sel
* Percent Daily Values are based on a 2000 calorie diet. / Referenzmenge für einen durchschnittlichen Erwachsenen / pourcentage de la valeur quotidienne basé sur un régime de 2 000 calories

ANALYTICAL REPORTS

At our company, we prioritize the quality and safety of our Vadouvan production. To ensure this, we conduct thorough testing for heavy metals like Mercury (Hg), Arsenic (As), Lead (Pb), Cadmium (Cd), Alfatoxins and Ochratoxin A. Our lab partner, Eurofins, certifies all our production lots. For further information check the limits for “dried spices” food products official documentation. These regulations are outlined in Regulation (EC) No 1881/2006, which sets maximum levels for certain contaminants in food products. 

For aflatoxins, the maximum limits in spices are specified for aflatoxin B1 and the sum of aflatoxins B1, B2, G1, and G2. The maximum limits for aflatoxins in spices are as follows: Aflatoxin B1: 2 µg/kg Sum of aflatoxins B1, B2, G1, and G2: 4 µg/kg For ochratoxin A, which is the main toxin of concern among ochratoxins, the maximum limit in spices is 15 µg/kg.

For lead in spices, the maximum limit set by the EU is 0.3 mg/kg. This means that the concentration of lead in spices must not exceed 0.3 milligrams per kilogram of the spice product.

Current lot

Lot: 2023-IND-0105-SUPCMR

MfG Date: 01 May 2023

Lot: 2023-IND-0105-SUPCMR

MfG Date: 01 May 2023

Spice up your life with our Vadouvan

Let's explore this flavourful blend

If, like us, you love to experiment with different flavours in the kitchen, then you’ve probably heard of Vadouvan. This savoury spice blend has become increasingly popular in recent years.

But what is Vadouvan? Where does it come from? And why is it so delicious? In the content below, you’ll get the answers to all these questions and many more informations.

So grab your apron and your favorite wooden spoon because it’s time to explore the fascinating history and alluring flavors of Vadouvan, one of the world’s most enigmatic spice blends.

What is Vadouvan?

Vadouvan is a spice blend that originated in India and was later adapted by French chefs in the 18th century. It is typically made up of a combination of aromatic spices, including shallots, garlic, cumin seeds, fenugreek, mustard seeds, and curry leaves. Other ingredients, such as turmeric, cardamom, and cinnamon, can also be added to enhance the flavor.

The French adaptation of Vadouvan has a slightly different recipe, including onions and sometimes white wine. The blend is known for its unique flavor, sweet and savory, with subtle hints of smokiness.

It is a versatile spice blend that can be used in a variety of dishes, such as curries, soups, stews, and roasted vegetables.

The Story Behind Vadouvan

Vadouvan has a fascinating history that spans centuries and cultures. It is said to have originated in the southern Indian region of Tamil Nadu, where it was used in traditional Tamil cuisine. The word “vadouvan” is derived from the Tamil word “vadagam,” which refers to the sun-drying and preservation technique used for the spices.

In the 18th century, French colonialists in India were introduced to Vadouvan and were enamored with its flavor. They brought the spice blend back to France, where it was further refined and adapted to include ingredients commonly found in French cuisine. Today, vadavam is used by many chefs in France and around the world as a unique and flavorful addition to their dishes.

The story of Vadouvan is also one of cultural exchange and fusion. It reflects the blending of Indian and French cultures and the creativity that comes from combining different culinary traditions. This fusion of flavors and cultures is what makes Vadouvan such a unique and beloved spice blend.

Today, Vadouvan is renowned for its unique taste, which is both sweet and savory, with subtle smoky undertones. It is a versatile spice that adds depth and complexity to a wide range of dishes, from classic Indian curries to European-style stews and soups.

What sets vadavam apart is not only its rich flavor but also its cultural significance. The blend reflects the melding of Indian and French cultures and the impact of colonialism on food traditions. As such, it is a testament to the power of culinary fusion and the ways in which food can bring people together across borders and time.

Vadouvan flavour profile

vadavam is a complex blend of spices that has a unique and distinctive flavour profile. It has both sweet and savoury notes, with hints of smokiness and a slightly pungent aroma.

The sweetness comes from the caramelization of the shallots and onions in the blend, which gives it a rich, deep flavour. The savoury flavour comes from spices such as cumin, fenugreek, and mustard seeds, which are balanced with the subtle smokiness of curry leaves.

Overall, Vadouvan has a well-rounded and nuanced flavour that can add depth and complexity to a variety of dishes. It can be used to enhance the flavour of roasted vegetables, rice dishes, soups, and stews.

It can also be used as a rub or marinade for meats, adding a delicious and unique flavour to chicken, lamb, and beef dishes. Whether you prefer sweet or savoury flavours, vadavam is a versatile and delicious spice blend that is worth adding to your spice cabinet.

Common Uses of Vadouvan

Vadouvan also known as vadagam is a versatile spice blend that can be used in a variety of dishes to add a complex and delicious flavour. Here are some of the most common uses of Vadouvan:

  • Meat dishes: Vadouvan can be used as a rub or marinade for meats such as chicken, lamb, or beef, adding a unique and flavorful twist to classic dishes. You can also add it to soups and stews to give them a depth of flavour.
  • Rice dishes: Vadouvan can be added to rice dishes such as pilafs or biryanis, enhancing the flavour with its sweet and savoury notes. Plus, it adds a nice smoky aroma to the dish.
  • Soups and stews: Vadouvan can be added to soups and stews to add depth and complexity to the flavour. It is particularly delicious in creamy vegetable soups. In addition, it can be used as a seasoning for curries.
  • Roasted vegetables: vadagam can be sprinkled over roasted vegetables such as carrots, cauliflower, or potatoes, adding a delicious and unique flavour to the dish.
  • Dressings and dips: Vadouvan can be added to dressings and dips such as yoghurt or hummus, adding a unique and flavorful twist to these classic dips.
VADOUVAN FAQ
  • How do vadouvan and curry powder differ?

    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.

  • Is the Vadouvan spicy?

    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!

  • What are the most renowned chefs that have used it?

    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.

  • What are the different names of Vadouvan?

    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.

  • How to use the Vadouvan?

    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.

  • Where can I buy Vadouvan?

    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.

  • Why do I see slight variations in Vadouvan recipes and ingredient lists?

    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!

Weight N/A
Ingredients

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Country of origin

Manufactured

Storage

To preserve the flavor, it is recommended to store the products in an airtight container after opening

Best before

Two years after the manufacturing date

Size

50g, 100g, 1000g vacuum bag, 2000g vacuum bag

Packaging

Vaccum Pouch, Zip Pouch

Dimension

14x4x20

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