Sri Lankan black curry (roasted)

Spices play a vital role in Sri Lanka. The great specialty of the island is “Rice & Curry”: a plate of rice accompanied by a dozen curries (aubergine, 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 before adding your food, mix well and add your coconut milk. Our black curry is made up of around ten spices roasted by hand then reduced to powder in our workshop in Normandy Composition: blend of high quality spices (including: cumin, Ceylon cinnamon, pandan rice, Malabar pepper and other spices...). Origin: developed and assembled in our workshop in Normandy 100% natural, without additives, without dyes and without preservatives Storage: keep away from air, humidity, light and heat. Allergen: may contain traces of nuts, sesame, mustard and peanuts