Curry Andhra Pradesh “hot”
Ab CHF 10.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Curry Andhra Pradesh is for everyone who loves real South Indian power. This blend brings not just heat, but the typical depth of spices that have always set the tone in Andhra Pradesh. Four kinds of chilli provide the punch, joined by cumin, coriander, fenugreek and warm spices like long pepper, nutmeg and cardamom. Lemongrass, ginger and a touch of orange give the whole thing the freshness that makes this region so unique.
· Category: spice blend
· Taste: very hot, spiced, warm, lemony-fresh, complex
· Use: hot South Indian curries, dal, lamb, poultry, vegetables, marinades, curry paste
· Format: 70 g jar / 500 g stand-up pouch
My tip: Toast briefly in hot oil until the blend turns fragrant – only then add the other ingredients. That’s how the typical Andhra heat comes through cleanly and roundly.
Origin & Story
Andhra Pradesh lies in the south-east of India and is known for a cuisine full of intense aromas and impressive heat. Historically shaped by influences of Mughal cuisine and the regional Dravidian tradition, the dishes there combine fresh spices and plenty of chilli into complex taste experiences. For my Curry Andhra Pradesh I took direct inspiration from these authentic culinary traditions and created a blend that reflects the powerful aromas and characteristic heat of this region.
Highlights
My blend unites a deep, aromatic spice with an intense heat from four carefully chosen kinds of chilli, including Wiri Wiri chilli and red jalapeño. Cumin, coriander and fenugreek form the spicy base, complemented by warm, spiced nuances of long pepper, nutmeg, cardamom and cloves. Fresh ginger, garlic and lemongrass provide aromatic freshness, while cinnamon blossom, orange zest and tomato round the blend off in a harmonious, fruity way. I developed the exact recipe personally – it stays my well-guarded secret and is made exclusively by hand.
Quality
All ingredients are all-natural, free from additives and processing aids. I process them fresh and in small batches, exclusively at Manufaktur Funke.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
"To bring out the full aroma, I toast the Curry Andhra Pradesh briefly in hot oil until it smells intense. Then I add the other ingredients – that's how every dish gets the typically South Indian, robustly warm character with the perfect heat."
Recommended use
- Ideal for authentic, hot curry dishes with vegetables, poultry or lamb
- Perfect for pulses and classic Indian stews (dal)
- Excellent for marinades or for making a curry paste
- Finely dosed, also usable in hot soups or wok dishes
Recipe idea
Curry Andhra Pradesh hot
View recipe
Origin / Ingredients
Ingredients: sweet paprika, coriander, turmeric, tomato, cumin, fenugreek, long pepper, garlic, ginger, Wiri Wiri chilli, mustard seed, lemongrass, oranges, red jalapeño, cinnamon blossom, cardamom, nutmeg, cloves
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place away from light. Reseal well after opening.
Ingredients
Hungarian sweet red paprika, coriander, Curcumin turmeric, tomato, Wiri Wiri cherry chilli, cumin, fenugreek, garlic, ginger, "Lampung" long pepper, yellow mustard, tamarind, Jalapeno red chilli, nutmeg, cloves, cinnamon, cardamom
Contains: mustard
Additional information
| Weight | 0.07 kg |
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