Stop and Smell Me | March 2015
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Origins of Curry

Ah, curry - so full of flavor, so packed with history, and so likely to cause confusion. Learn about the origins of curry, how it has changed over thousands of years. And, finally uncover the mystery of the curry leaf. 

Global Curries

Take a journey through curry blends from around the world. Learn about the key differences between our curries, and how they vary from region to region. 

Dinner Tonight

We love our Sri Lankan Roasted Curry Powder, blended locally by Skiz Fernando, journalist, musician, filmaker, and author of the New York Times Notable: Rice & Curry. Try it in this simple dish of chicken legs braised in curry-spiked coconut milk. It’ll warm you up no matter how cold it gets!

Veggie Lovers

We’ve noticed an increased interest in Vadouvan (thanks, Bon Appétit). If you’re one of several who have made the plunge into this sweet, slightly smoky, fennel-scented French-style curry, then try our take on Aloo Chana – Potatoes with Chickpeas. It’s not quite traditional, but it’s definitely delicious. 

Curry and Chocolate

Chocolate is everywhere this month, so why not spice it up? Yes, we’re going there – we are putting curry powder in our hot chocolate. This ultra-rich hot chocolate is just barely spiced with Hot Curry from Aromatic Spice Blends. And, made with coconut milk, this is one hot chocolate that will suit almost any diet.


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at Union Market

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