Spicy Indian leaf

Vadouvan is an Indian curry powder with a French influence. Its heritage reflects the French colonial presence in the Pondicherry region of southern India, and it derives from a spice blend called vadavam or vadagam. It differs from traditional curry powders in that it contains onions, garlic, and sometimes shallots. Other ingredients include cumin, coriander, mustard seeds, fenugreek, cardamom, curry leaves, cayenne, and black pepper; some versions contain fennel seeds, and even rosemary, reflecting its French roots. Traditionally, the onions and other aromatics were dried in the sun before they were combined with the rest of the ingredients. In India, vadouvan seasons “French-style” dishes such as braised chicken or curried chicken salad, as well as roasted vegetables and some curries. With its warming curry-spice aroma, mild onion fragrance, and rich savory flavor, it complements legumes and grains, and it adds depth to many soups and stews. It can also be an ingredient in marinades for grilled seafood or poultry. Recently, vadouvan has become trendy among chefs in the United States.