Vadouvan from Pondicherry
From 8,90 €
Value added tax is not collected, as small businesses according to §19 (1) UStG. plus Shipping Costs
🍛 A UNIQUE & AUTHENTIC TASTE 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.
🍛 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.
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.
MfG Date: 01 May 2023
MfG Date: 01 May 2023
|Country of origin|
To preserve the flavor, it is recommended to store the products in an airtight container after opening
Two years after the manufacturing date
50g, 100g, 1000g vacuum bag, 2000g vacuum bag
Vaccum Pouch, Zip Pouch