What Is Curry Extract Powder? Uses in Restaurants

What is curry?

Curry powder is not one spice but a blend from Indian cooking. Recipes vary, but common ingredients are coriander, cumin, turmeric, pepper, chili and ginger, often with cinnamon, cloves, cardamom, mustard seed and nutmeg. Turmeric gives curry its golden-yellow colour. Because it is a blend, any change in the proportions changes the taste and colour, which is a problem for restaurants that need every plate to match.

What is curry extract powder?

Our curry extract powder is curry taste and colour in a concentrated powder. It gives a golden colour from turmeric, a consistent taste from the first plate to the last, and it dissolves easily in sauces and stock. Being concentrated, you use less and storage is easier.

Curry extract vs curry powder

Concentration: the extract is concentrated, so you use less.
Consistency: colour and taste stay the same in every batch.
Dissolving: it dissolves easily without leaving specks.

Using it for curry chicken

Stir the extract in hot oil or ghee for a few seconds before adding liquid, to release the aroma.
Start with a small amount and adjust for taste and colour.
Finish the sauce with stock, cream or milk, as your recipe says. Our chicken bouillon powder gives a steady base.
Write the final dose per kilo of chicken on the recipe card, and keep to it; the Al Laith team will help you fix it.

Other uses

Curry rice and yellow rice, lentil and vegetable soups on hotel buffets, chicken marinades and curry sauces. Packs: 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to all governorates.