Indonesian Rendang Curry Powder, Herbs & Seasonings

A personal Tea & Spice Shoppe family favorite, our Indonesian Rendang Curry Powder recreates the bright, complex flavor of traditional rendang curry, blending warm, aromatic spices with mildly spicy chile powder and tangy tamarind.

All about Indonesian Rendang Curry Powder, Spice Blend

What it’s like, and how to make it

HeatMild

CuisineThai & southeast & asian

Best forBraising, slow cooker, saute pan fry, quick weeknight, marinades rubs

Goes inCurry dal, rice grains, stir fry

WithBeef, lamb, chicken

What’s in itcoriander, cumin, ginger, turmeric, garlic, onion, tamarind, lemongrass, lime kaffir, red chile, galangal, ginger, cardamom, cloves, black pepper

How to use it

The slow-cook showpiece. Mix two tablespoons with a can of coconut milk, brown your beef or chicken, and simmer low for 2–3 hours until the liquid is gone and the meat is fall-apart tender. That's rendang. Also works as a quick stir-fry paste — one tablespoon in hot oil, add protein and vegetables, done in 10 minutes.

Weeknight ideas

beef-curry

Indonesian Rendang Curry Powder spice, shown over a chalk-and-watercolour illustration

Illustration: Indonesian Rendang Curry Powder with the Minangkabau highlands of West Sumatra

What’s in it

Every herb in the blend, and where to read about it on its own.

Spice · Caffeine-free

Coriander
Coriandrum sativum
The round, ridged seed of the same plant whose leaf is cilantro — and it tastes nothing like it. Where the leaf is green and divisive, the seed is warm, citrusy and floral, closer to orange peel than to anything herbal. That is why plenty...
Warm, citrusy and floral, a little sweet — orange peel and pepper together
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Spice · Caffeine-free

Cumin
Cuminum cyminum
A small ridged seed with a deep, earthy, faintly smoky smell — cuminaldehyde is the compound doing most of it. Cumin is one of the oldest travelling spices there is, and in this catalogue it is one of the busiest: twenty-three products carry it, which...
Deep, earthy, warm, a little smoky and bitter, with a musky edge
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Herb · Caffeine-free

Ginger
Zingiber officinale
The universal connector — ginger appears in more products than any other ingredient in the collection. The dried root is chemically distinct from fresh ginger: drying converts gingerols to shogaols, which are about twice as pungent, and that is why dried ginger tastes deeper and...
Pungent, warm, slightly sweet, citrusy (fresh); warm, mellow, deep (dried)
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Spice · Caffeine-free

Turmeric
Curcuma longa
A ginger-family rhizome, boiled, dried and ground to a powder so yellow it stains everything it touches. In sixteen products here it is doing two jobs: colour, which is most of why it is in a curry powder or a mustard, and a gently bitter,...
Earthy, warm, gently bitter and peppery, with a musky root smell; it colours everything gold
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Spice · Caffeine-free

Garlic
Allium sativum
A bulb, dried and broken down to three different coarsenesses, and the single most common ingredient in this catalogue — forty-three products carry it. Granulated is coarse and blooms slowly in hot oil; minced is visible pieces that plump up in a sauce; powder disappears...
Sweet, toasty and savoury; deeper and rounder than fresh garlic, without the raw bite
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Spice · Caffeine-free

Onion
Allium cepa
Dried onion, in three grinds: granulated blooms in oil, minced rehydrates into pieces you can see, and powder disappears into a dip or a rub. Twenty-seven products carry it. Drying takes 96 per cent of the water out and, with it, the sulfur compounds that...
Toasty, sweet and savoury; none of raw onion's sharpness
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Herb · Caffeine-free

Lemongrass
Cymbopogon citratus
A tropical grass with bright citrus flavor that hides genuine pharmacological activity. Citral — lemongrass's primary compound — relaxes smooth muscle through calcium channel antagonism, addressing the spastic component of digestive discomfort. The surprise: the tea's real bioactives are water-soluble polyphenols (caffeic acid at 20.81...
Bright, lemony, clean, slightly grassy, refreshing
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Spice · Caffeine-free

Cardamom
Elettaria cardamomum
Green pods holding small black seeds, from a ginger-family plant of the Western Ghats — floral, resinous and eucalyptus-cool, quite unlike anything else in the cupboard. It is the third most expensive spice in the world after saffron and vanilla, which is why it is...
Floral, resinous, eucalyptus-cool and sweet-warm; the main volatiles are terpinyl acetate and eucalyptol
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Spice · Caffeine-free

Cloves
Syzygium aromaticum
An unopened flower bud, picked and dried until it looks like a small nail — which is where the name comes from, via Latin clavus. Cloves are the loudest spice in the cupboard: eugenol makes up somewhere between 45 and 90 per cent of the...
Hot, sweet, numbing and medicinal-warm
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Spice · Caffeine-free

Black Pepper
Piper nigrum
The dried unripe berry of a climbing vine — the mill on every table, and the most travelled object in any kitchen. Black, white and green pepper are all the same berry, picked at different moments and treated differently: black is picked unripe and dried...
Warm, woody, resinous and sharp; the bite is piperine, roughly a hundredth as potent as capsaicin
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Spice · Caffeine-free

Kaffir Lime Leaf
Citrus hystrix
A double leaf — two leaves joined end to end in an hourglass, with a winged stalk — and an intensity of citrus that nothing else in a kitchen reaches. It is sharper and far more perfumed than lime zest, and it is the leaf,...
Intense citrus and floral — sharper and more perfumed than lime zest
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Spice · Caffeine-free

Galangal
Alpinia galanga
A ginger-family rhizome that is not a ginger substitute, however often it gets called one. Galangal is sharper, pinier and more complex — citrus, black pepper and pine needles is the usual description — where ginger is warm and sweet, and swapping one for the...
Pungent and piney — citrus, black pepper and pine needles; sharper and more complex than ginger
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Fruit · Caffeine-free

Tamarind
Tamarindus indica
A sour-sweet, date-like pulp with a faint caramel depth — the souring agent for half the tropics. Two products carry it. Tamarind does what lemon does in European cooking, but with body and sweetness behind the acid, which is why it thickens a sauce where...
Sour-sweet, fruity and date-like with a faint caramel depth
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Spice · Caffeine-free

Red Chile Flakes
Capsicum spp.
Crushed red pepper — the shaker on a pizzeria table. Flakes are usually made from cayenne-type peppers somewhere in the 30,000 to 50,000 Scoville range, and they carry a high share of seed, which people often blame for the heat although the heat is actually...
Heat first — sharp and quick, then warmth — with a little dried-fruit sweetness and a toastiness when bloomed in oil
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Every ingredient in the shop →

What it goes with

Rendang needs something earthy and bold. Brew our Pu-erh alongside — it cuts through the coconut richness and matches the long-cooked depth. Or try our Iron Goddess of Mercy Oolong for something floral that still handles the heat.

Pu-erh, Three-Year Vintage, Organic

Pu-erh, Three-Year Vintage, Organic

Regular price From $10.00 CAD

Regular price Sale price From $10.00 CAD
Iron Goddess Of Mercy Oolong, Organic

Iron Goddess Of Mercy Oolong, Organic

Regular price From $15.00 CAD

Regular price Sale price From $15.00 CAD
Assam Estate TGFOP

Assam Estate TGFOP

Regular price From $8.00 CAD

Regular price Sale price From $8.00 CAD

Reviews

What the time-travelers say

5.0 from 1 review of this one, and 206 of the shop’s 213 are five stars

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Indonesian Rendang Curry Powder

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