Purple Curry

Purple Curry – Altes Gewürzamt

Ingo Holland's Purple Curry is a mild, acid-accented curry spice blend that is fresh, fruity and floral. The main ingredients are hibiscus flower, which is also responsible for the great color, fenugreek, black pepper and garlic. But coriander, brown mustard seeds, cumin, cinnamon flowers, mace, ginger, cloves, fennel, anise and cardamom are also included in the mixture.

Whoever said curry had to be yellow was wrong: Ingo Holland proves it can be different. His Purple Curry comes in a vibrant purple, and in addition to its exotic color, it also impresses with its taste. Ideal with scallops, fish, poultry or rabbit. It can also be mixed into a paste. What ideas do you have?

Purple Curry – Blends by Ingo Holland

The word curry is derived from the Tamil word "kari", which means meat or side dish to rice. During colonial times, the word curry was first adopted into English and then into German. Although it actually refers to a dish, we often use the word curry for a curry spice blend, which is rather unusual in India, because there every region or even every family has its own blend, which is made from spices themselves. How good that Ingo Holland has already taken this elaborate work of roasting, grinding, mixing and tuning off our hands with his Purple Curry.

Altes Gewürzamt – Spices without Compromise

With his particularly intense spices from "Altes Gewürzamt", Ingo Holland wants to inspire cooking enthusiasts and encourage creative ideas. He makes no compromises when it comes to the quality of his ingredients, spices, peppers, herbs and salts. His spice blends, like the Purple Curry, should be able to be used in many different ways, "that's why I'm reluctant to give specific application tips," says Ingo Holland in an interview with us. If you enjoy cooking and smelling the blends, you'll probably feel the same way we do, and ideas will come to you about which dish or which ingredients this blend would taste particularly good with. The Purple Curry best preserves its spicy aromas when stored in the green spice tins of Altes Gewürzamt.

The spices from Altes Gewürzamt should be used sparingly. As a former Michelin-starred chef, Ingo Holland places great importance on the high quality of his spices. As a result, the spices are particularly intense and very economical. Be brave and try it out, but be careful: like all spices from Ingo Holland Altes Gewürzamt, the Purple Curry spice blend is intense, as it contains no anti-caking agents, but consists exclusively of spices.