Curry Jaipur

Curry Jaipur from Altes Gewürzamt, light and fresh

Curry Jaipur from Altes Gewürzamt is a medium-hot curry blend of fifteen spices, lightly roasted and therefore light in tone. Lemongrass and ginger provide a zesty top note that effortlessly complements vegetables, fish, and cold sauces.

Curry Jaipur is the light curry blend from Altes Gewürzamt in Klingenberg am Main, based on fenugreek, coriander, turmeric, and cumin. The short roasting process keeps the spices clear and vibrant, so that the Jaipur accompanies a dish instead of overpowering it.

Light, fresh, with a tangy edge

Even in the opened tin, the Jaipur smells lighter than its dark relatives, with a green, citrus-like trace above the warm base.

In a dressing, this freshness comes through first, followed by a tangy heat that flashes briefly and quickly gives way. Light, lively, finely tuned: this is how this curry seasons, accompanying delicate ingredients and allowing their own flavors to shine.

The lemongrass in sixth position is the key to this lightness. Its main aroma is citral, the same substance that gives lemon peel its fragrance, and it is highly volatile. The shorter and cooler the roasting process, the more of it remains in the tin.

For fish, vegetables, and in mayonnaise

Light cuisine is its domain, as vegetables, fish, and cold sauces like vinaigrette and mayonnaise readily accept this fine seasoning.

A pinch in mayonnaise for poached salmon shows what the short roasting can do, and the same succeeds over lightly sautéed vegetables with a spoonful of yogurt. Because nothing needs to be re-roasted, you can just as easily stir the powder raw into dips and dressings.

For cold applications, a little patience is worth it, and the path to success leads through fat. Stir the powder into the oil of the vinaigrette first, long before vinegar or lemon are added, and let the sauce sit for fifteen minutes afterward. During this time, turmeric and fennel release color and aroma into the fat, and the dusty powdery tone becomes a well-rounded sauce.

At the stove, the Jaipur belongs at the end, sprinkled over the cooked fish or stirred in just before serving. More heavily roasted and darker in tone are Curry Kashmir and Curry Anapurna.

Lightly roasted at Altes Gewürzamt

The fact that a curry stays light depends on the roasting, because the shorter the spices are over the heat, the clearer they taste later. This precise fine-tuning is the signature by which one recognizes Altes Gewürzamt.

The order of ingredients on the label also reveals the character of this blend. Fenugreek seeds and coriander seeds lead the list, chili only follows in fifth place, and garlic not until twelfth. The ginger, right after the lemongrass, keeps the blend lively, while mace, galangal, and cinnamon blossoms round it off at the end.

Jaipur is located in Rajasthan, in the dry northwest of India, and the north cooks differently than the south. Here, the cuisine works with yogurt, cream, and clarified butter, whereas there, it uses coconut milk, fresh leaves, and tamarind. The Jaipur is a child of the north and feels particularly at home in that company.

Flow agents are deliberately avoided at Altes Gewürzamt, which is why even a teaspoon colors and seasons an entire pot. The Jaipur can be found in our curry selection, which itself is just one chapter in the vast range from Altes Gewürzamt.