Vadouvan

Definition

Vadouvan is a French-Indian curry-style seasoning known for its mellow allium sweetness and warm, aromatic spice. It brings depth and gentle heat to rice, pasta, vegetables, meats and sauces.

Origin & Context

Often linked to South India and French culinary influence (e.g., Pondicherry), Vadouvan translates Indian masala ideas into a blend tailored for European kitchens—round, savory, and versatile.

Composition (Full Ingredient List)

Onions, Turmeric, Leek, Garlic, Carrots, Fennel, Fenugreek seeds, MUSTARD, Cumin, Caraway, Cinnamon, Cardamom.

Allergen Information

Contains MUSTARD.

Flavor Profile

Soft onion–leek sweetness leads, supported by earthy turmeric and nutty seeds (cumin, caraway, fenugreek). Cardamom and cinnamon add refined warmth; fennel brings a mild anise accent; garlic provides savory depth.

Culinary Uses

• Rice and pilaf dishes; stir into butter or ghee to perfume grains
• Creamy pasta sauces or vegetable sautés (carrot, pumpkin, cauliflower)
• Marinade for steak, chicken or salmon (mix with oil or yogurt)
• Soups and veloutés; compound butter for roast vegetables

Dosage & Tips

Start with 1–2 teaspoons for 4 servings. Bloom briefly in a little oil or butter to release aroma, then add liquids or toss with cooked grains/pasta. Add salt to taste if your recipe requires it.

Storage

Store airtight in a cool, dry place away from light. For best aroma, use within 12 months.

FAQ

Is Vadouvan very hot?
No—heat is gentle; the blend focuses on sweet allium notes and warm spice.

Can I use it instead of curry powder?
Often yes. Vadouvan is rounder and more allium-forward; start with a little less and adjust.

When should I add it?
Bloom early in fat for depth; a pinch at the end refreshes aroma in delicate sauces.