There are many curry recipes: each region has its own, which changes according to the ingredients used.The green color of this curry recipe is given by coriander leaves. It has a light fragrance and a delicate flavor, try it in vegetable soups, in beef dishes, in white meats, fish, shellfish and in curry sauces.Ingredients: Coriander Green, Curcuma, Leek, Parsley, Ginger, Garlic, Whole Sugar, Kummel, Fenugreek, Pepper, Dill, Chili, Onion (may contain traces of mustard and celery).

There are many curry recipes: each region has its own, which changes according to the ingredients used. It has light fragrance and a delicate flavor, try it in vegetable soups, in beef dishes, in white meats, fish, shellfish and in curry sauces. Ingredients: turmeric, coriander, fenugreek, cinnamon, chili, garlic, ginger, cloves, mustard, basil, rice flour, kummel, pepper, salt, fennel, cardamom, dextrose (may contain traces of mustard and celery )

The English Curry is prepared according to an ancient and traditional recipe that had its origin in London drugstores. The tradition of the English Pub is very varied: from jacked potatoes, to fish and chips, to the most varied sandwiches, to curry rice! Ingredients: turmeric, coriander, mustard, fenugreek, dextrose, fennel, ginger, pepper, garlic, cumin, rice flour, cardamom, basil, salt, cinnamon, cloves, red pepper. (May contain traces of celery.

The Cajun blend is typical of the New Orleans culinary tradition. it is typically used with fish or chicken. The spicy meat is left to flavor and can be cooked in the pan or on the barbecue. A famous dish of Cajun cuisine is the "blackened fish" Ingredients: black and white pepper, chilli (cayenne, Ancho, Birdeyes), Oregano, Thyme, onion garlic.

It is a dry mixture of spices and balanced herbs so as to blend into a single aroma, without one predominating over the other. Born in South Africa to flavor the grilled meat during the safari, it gives the meat a strong and unforgettable flavor. Very suitable for massaging and breading meat to be put on the grill. Alternatively, you can add some to your meat stews or couscous. On average, use about 2 teaspoonfuls for 4 people.Ingredients: thyme, pepper, garlic, bay leaf, turmeric, Cassia cinnamon, cane sugar, salt, cumin, kummel, coriander, cardamom, mustard, ginger, jamaica pepper, parsley, onion, chili, nutmeg.