It is said that there are as many curries as there are cooks, and that is that the combinations of spices used to prepare a curry dish are almost endless: turmeric, nutmeg, cardamom, cloves, cinnamon, cayenne, etc. The name
Is the red curry very hot?
Our red curry is an intense curry, which is dominated by ground cayenne among the various ingredients, which, in addition to the characteristic reddish color of the mixture, is responsible - together with black pepper - to give it that strength without which many people consider it's not "real" curry.
Coriander, cumin, cloves, cayenne, ginger, nutmeg, cardamom, black pepper and paprika.
|Allergen||Does it contain?|
|1.-||Cereals containing gluten and derived products (wheat, rye, barley , oats, spelled, kamut or their hybrid varieties)||N td>|
|2.-||Shellfish or shellfish-based products td>||N td>|
|3.-||Eggs and egg-based products td>||N td>|
|4.-||Fish and fish-based products td>||N td>|
|5.-||Peanuts and peanut-based products td>||N td>|
|6.-||Soy and soy products td>||N td>|
|7.-||Milk and its derivatives, including lactose < / td>||N td>|
|8.-||Nuts (almonds, hazelnuts, walnut nuts, cashews , pecans, para chestnuts, pistachios, pine nuts, macadamia nuts, Australian walnuts or derived products)||N td>|
|9.-||Celery and derived products||N td>|
|10.-||Mustard and derived products||N td>|
|11.-||Sesame seeds and products based on sesame seeds span>||N td>|
|12.-||Sulphurous anhydride and sulphites in concentrations greater than 10 mg / kg or 10mg / L expressed as SO₂.||N td>|
|13.-||Lupins and lupine-based products td>||N td>|
|14.-||Mollusks and shellfish products td>||N td>|
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