Breton Curry

This blend has its roots in the 17th century, when European spice traders sailed from Saint-Malo in Brittany to Asia in search of exotic spices. What they brought back fused with the seafood-based diet of the Breton coast, creating a distinctly French take on curry: aromatic Indian spices tempered by the mineral, iodine-rich character of Atlantic seaweeds. The combination is unlike any standard curry powder. Turmeric and coriander provide the warm, golden base, cumin and fenugreek add earthiness, ginger brings brightness, and black pepper a gentle back-heat — but it is the seaweed that sets it apart. Dulse, nori, wakame, and sea lettuce contribute a subtle oceanic depth and a slight nutty finish that makes the blend a natural partner for anything from the sea.

The heat is mild and aromatic rather than fiery, so the spices enhance rather than dominate. It works beautifully in cream-based fish sauces, mussel and clam broths, prawn curries, and chowders. It is equally good with chicken, roasted cauliflower, or lentils for a more unexpected take on a Breton-Indian fusion. Stir into butter or cream at the end of cooking to keep the aromatics bright.

Producer: Terre Exotique, a French spice house founded in 1998 after its founder discovered Penja pepper on a plantation in Cameroon. The company sources directly from growers worldwide and processes at its facility in France, maintaining close relationships with producers to ensure traceability and quality across its range.

Ingredients: Turmeric (India), coriander (Spain), dulse (France), wakame, sea lettuce, nori, cumin, black pepper, fennel, mustard, fenugreek, ginger

Allergens: Mustard. May contain traces of celery, sesame, and nuts.

Storage: Ambient. Store in a dry place.

Net: 50g