Vadouvan moist spice mix

The intoxicating scents and enchanting flavors of fermented herbs

"Vadouvan moist," that sounds a bit crazy, but then again it is a very special spice mix. We make the Pit&Pit version with onion, garlic, mustard, urd beans, fenugreek, cumin, fennel, turmeric, curry leaves and sesame oil.

It is originally a South Indian curry but colonial French chefs adapted it to Western taste buds. With truly miraculous results.

Indeed, vadouvan or "vaudouvan" is the French interpretation of an Indian fermented spice mixture originating in the region of Puducherry. In the local language, it was called "vadagam" or "vadavam," which the colonial French then accented in their own mother tongue.

vadouvan moist? Nothing like the dry version.

Our moist vadouvan is a coarse mixture of whole spices and grilled aromatics. This version is nothing like the regular, dry powdered form of vadouvan spices. That it is "moist" is because the basic vegetables and spices go through a fermentation process.

Vadouvan authentically produced, which takes 6-8 days

Our vadouvan moist is authentically made in India, in collaboration with our French partner.

Vadouvan can be somewhat compared to an "Indian bouillon cube." It is a fresh massala with extremely concentrated flavors. The massala is sun-dried for natural preservation.

It takes a special skill and experience to moisten authentic vadouvan. We wash and peel onions and garlic. These are then sun-dried and crushed. After the third day of drying, sesame oil is added and mixed with the typical ingredients and spices. For days, a cycle of daytime drying and nighttime resting fermentation is followed, adding just enough sesame oil each time.

Mild, aromatic and irresistible flavors

The taste of vadouvan moist is very distinctive and aromatic. A little spicy, slightly sweet and smoky, a very mild curry flavor, but fully aromatic. That is why you can combine vadouvan with almost anything: fish, meat, poultry and vegetables.

Using vadouvan moist

Vadouvan moist at its best should be used heated. Its aroma and fragrance are then perfectly diffused in the dishes to which it is added. In India, by the way, the spices are heated in boiling oil for a minute before being added to curry dishes during cooking.

In France and Belgium, vadouvan is especially popular in fish and shellfish dishes. The combination of shrimp and vadouvan is perfection.

Poached white fish such as cod can be quenched with some cream and a rounded teaspoon of vadouvan moist. Monkfish can be seasoned directly with it. Also, add some vadouvan to mussels!

It can be used just as well in stews of meat - famous are pork cheeks with vadouvan and it also fits perfectly with chicken dishes.

But especially with veggie dishes, or vegetables in general, vadouvan also combines seamlessly:

• Artichoke with vadouvan is a classic in Navarre

• Or roasted cauliflower with vadouvan: sprinkle 2 tablespoons of vadouvan on your cauliflower slices before putting them in the oven.

Make vadouvan oil

You can also make oil from vadouvan moist spice mix. You use that to flavor dishes with it.

Fry a generous tablespoon of the spice mix in a little olive or rice oil until the fragrances are completely open. Then add 150 ml of additional oil and steep for 10 minutes on low heat. Let cool gently and strain.

Preparing the oil a day in advance ensures optimal effect.

Use the oil over any vegetables, potatoes, veggie pieces, a chicken breast....

Ingredients

Onion, garlic, SESAM oil, urad dal, MOSTERD, salt, spices

Allergens

This product contains the following allergens: mustard, sesame.

May contain traces of: celery, nuts.

This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.