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I've tried curries from India, Thailand, Malasia, and South and East Africa, but this one stands out and pleases my palate the most. I will forewarn, though, that this is very hot, so if you are new to Jamaican cuisine be prepared.
The ingredients are mostly common to curries from the regions I mentioned above: the main spice is turmeric, with fenugreek, coriander, cumin, anise and star anise, pepper, pimento, cloves and garlic rounding out the list. What sets this apart is the peppers. I am guessing that both Scotch bonnets and habaneros are used because I can taste the flavors of both, and the powder has the slow burn and spread of the Scotch bonnets and the immediate bite of habaneros.
I love the fact that this is sodium free. In fact looking at the nutritional values it reads zero for practically every category.
My main use is to substitute this for other masalas I normally mix when I prepare two favorite Indian dishes: aloo palak or palak paneer. This is also perfect for lentils and if you were to make tadka dal you can leave out the peppers from that recipe because this curry powder is sufficiently hot on its own.
It also makes a wonderful fish curry, especially with fish such as haddock and mahi-mahi. I tried it with salmon and can honestly say that it was not one of my favorites even though I love salmon. The flavors just did not mesh right to my palate.
If you love spicy food and are fond of curry try this in lieu of your normal spices. It is a masterful blend that has a permanent place in my spice cabinet.
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