Ingredients · Other
Olive Oil
Olea europaea · Oleaceae (olive family)
What it’s like, and how to use it
How to use it
It is in the blend already. Vadouvan is used on roast vegetables, chicken and fish, and in soups — and it needs less added fat than a dry masala because it brings some.
With food
Onion and shallot. Roast vegetables. Chicken and fish. Lentils. Cream. Lemon.
With spices
Cumin, fenugreek, turmeric and mustard — the vadouvan frame. Curry leaf. Garlic.
With tea
Not a tea ingredient.
Its story
Where it comes from
Our lot names no origin or grade, both of which matter considerably in olive oil.
What happened
Vadouvan is a French colonial spice mix from Puducherry — an Indian masala reworked by French cooks, typically with onion, shallot and garlic cooked down, then dried. The oil in it is part of that reworking: where an Indian masala would be bloomed in ghee at the moment of cooking, the French version builds some of the fat into the blend itself. It is one of the few genuinely hybrid spice mixes, and it is named for a Tamil word.
On the shelf with it
Every product it goes into.
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Sold outVadouvan French Masala
Regular price From $10.99 CADRegular price
