A trendy, sophisticated French interpretation of an Indian Masala that combines curry, curry leaves, mustard seeds, fenugreek, cumin, coriander, roasted onion, garlic, cardamom, marashchiles and ahand full of other ingredients. Vadouvan has a rich savory flavor that is more familiar to Westernpalates than many Indian spice mixtures.

Vadouvan can be used anywhere that curry powder can, andusually better. Its simpler flavors come through sharper, especially when played off starchyvegetables, grains, dairy and meat. Hand blended in small batches, this enticing curry powder hasexotic aromatics that enhances food rather than masks it.

It has minimal heat and is low in sodium. Use in place of curry powder. Bold enough to stand up to flavors like lamb (or goat) and tangyyogurts, but delicate enough to enhance chicken and winter squash. The longer it cooksthe moreits rich, roasted qualities come to the fore.

Vadouvan rewards creativity. Think popcorn, dip for chips, vinaigrettes, compound butters and endless meat rubs destined for grilling. Ready to use as is. To convert to a paste, mix equal parts spice, olive oil and water. To make athinner paste to use as a basting method for grilling, add a bit more oil.