Cannamela Bionatura, organic curry powder, 52 g

Cannamela was born in Bologna in 1956 from the entrepreneurial initiative of the homonymous family. Cannamela is today the absolute specialist in spices and aromatic herbs and represents the best known, most distributed and most purchased brand in Italy. Cannamela's leadership derives above all from the success of its spices and aromatic herbs: a wide range that is always evolving and constantly renewing. Cannamela offers an assortment able to satisfy every size and taste need: Spices, Aromatic Herbs, Freeze-dried products, the exclusive organic line "Bionatura" and "Seasonings", preparations for first courses, preparations for sauce, creamy Spices and the new line of Super Seeds.

Namastè. It is the formula with which Indians greet each other and is accompanied by the gesture of joining hands palm to palm, at heart level. The literal meaning is "I bow before you" (namas = bow with reverence etè = to you). Let's start with the Indian greeting because we want to accompany you to discover the unique charm of oriental spices: the aromas and flavors of these essences transform the simplest dishes into a riot of colors and inimitable flavors. Curry is not a single spice but a mixture of spices consisting mainly of turmeric, ginger, cumin, pepper, cardamom, chilli. This blend can be sweet, spicy or very spicy. No curry is the same as another, as by varying the choice and the doses of the individual spices it can completely change the final flavor. The preparation of the mixture is considered in India to be the main secret of the success of a chef or hostess. The term "curry", now very well known in the West, is the name given by the British in colonial times to this mixture of spices which in Indian cuisine is commonly called "masala" which means mixture. The one who prepares this spice blend is a true flavor artist. In general, the ability of the baburchi, the Indian chef, revolves around the art of mixing and dosing spices in his dishes, not only to obtain the typical taste, but also to make the most of the virtues of the active ingredients contained in the various spices , as the ancient Indian Ayurvedic science teaches.