Vadouvan (occasionally spelt Vaudouvan) is a ready-to-use blend of spices that is a derivative of Indian curry blend with a French influence. A variant of a masala with added spices such as shallots and garlic,[1] Vadouvan is usually used in gourmet cooking. The spice is thought to have originated due to French colonial influence in the Puducherry region of India.[2]
References [edit]
- ^ Discovering Vadouvan.
- ^ The Spice House: Vadouvan.
See also [edit]
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Herbs and spices
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- Aonori (ground seaweed)
- Ajwain (bishop's weed)
- Allspice
- Amchur (mango powder)
- Anise
- Anise, star
- Asafoetida
- Camphor
- Caraway
- Cardamom
- Cardamom, black
- Cassia
- Celery seed
- Charoli
- Chenpi
- Cinnamon
- Clove
- Coriander seed
- Cubeb
- Cumin
- Dill and dill seed
- Fennel
- Fenugreek
- Fingerroot (krachai)
- Galangal, greater
- Galangal, lesser
- Garlic
- Ginger
- Ginger, aromatic (kencur)
- Golpar
- Grains of Paradise
- Grains of Selim
- Horseradish
- Juniper berry
- Kokum
- Korarima
- Lime, black
- Liquorice
- Litsea cubeba
- Mace
- Mango-ginger
- Mahlab
- Mustard, black
- Mustard, brown
- Mustard, white
- Nigella (kalonji)
- Njangsa
- Nutmeg
- Pepper, alligator
- Pepper, Brazilian
- Pepper, chili
- Pepper, long
- Pepper, Peruvian
- Pepper, East Asian
- Pepper, Tasmanian
- Peppercorn (black, green, and white)
- Pomegranate seed (anardana)
- Poppy seed
- Radhuni
- Rose
- Saffron
- Salt
- Sarsaparilla
- Sassafras
- Sesame
- Shiso (seeds, berries)
- Sumac
- Tamarind
- Tonka bean
- Turmeric
- Uzazi
- Vanilla
- Voatsiperifery
- Wasabi
- Yuzu (zest)
- Zedoary
- Zereshk
- Zest
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Lists of herbs and spices
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