Sri Lankan black curry (roasted)

Spices play a vital role in Sri Lanka. The island's great specialty is "Rice & Curry": a plate of rice accompanied by around ten curries (eggplant, mango, meat, fish, or even Pol Sambol.).As tradition dictates, each spice is roasted to obtain a very aromatic but not spicy curry. To use, reconstitute a curry paste with a little vegetable oil. Then heat it quickly in your casserole dish before adding your food, mix well and add your coconut milk. Our black curry is made up of around ten spices roasted by hand and then ground into powder in our workshop in Normandy Origin: developed and assembled in our workshop in Normandy Without additives, colourings or preservatives Storage: store away from air, humidity, light and heat. Allergen: MUSTARD. Possible traces of sesame, nuts, peanuts, celery, sulfites (naturally present in garlic, onion, shallot, etc.) ).