Curry Odisha “hot”
Ab CHF 11.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Curry Odisha is my interpretation of East Indian cuisine: mild, aromatic, slightly fruity and with a subtle heat that makes dishes feel rounded. The blend delivers exactly that balance of warmth, freshness and depth that instantly makes vegetable dishes, lentil curries or a classic cauliflower curry taste more alive.
· Category: spice blend
· Taste: mild-warm, slightly fruity, delicately spiced, gentle heat
· Use: cauliflower curry, chickpeas, vegetable dishes, lentils, mild fish and poultry dishes, soups
· Format: 65 g jar / 500 g stand-up pouch
My tip: Toast it briefly in ghee or coconut oil and add a little lime juice at the end — this lifts the freshness and makes the curry especially rounded.
Origin & Story
Odisha lies on India's east coast and has a diverse, many-faceted cuisine that is often vegetarian and is defined by the subtle combination of different spices and a light, pleasant heat. Typical of the region are aromatic vegetable-based curries, often combined with pulses and fresh ingredients like cauliflower or chickpeas. For my Curry Odisha I have drawn authentically on this rich culinary tradition, combining aromatic depth with subtle spice.
Highlights
My Curry Odisha stands out for its harmonious balance of mild, warm and fresh aromas. Turmeric, fennel, coriander seed and cumin form a mild, delicately spiced base. Fenugreek, mustard seed and caraway provide flavourful depth, while green Jalapeño at around 8,000 SHU brings a pleasant, light heat. Vanilla, orange zest and cinnamon flowers add subtle, fruity-sweet accents. Ginger, garlic and lemongrass round out the profile with fresh aromatics. This personal recipe was developed exclusively by me and produced solely at Manufaktur Funke – the exact recipe remains my secret.
Quality
All ingredients are processed fresh, exclusively by hand at Manufaktur Funke in small batches, with no additives or technical aids. 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
For an especially authentic Curry Odisha I toast the spices briefly in a little coconut oil or ghee before adding fresh vegetables like cauliflower or pulses. A small squeeze of lime juice just before serving brings out the freshness and emphasises the light, aromatic heat of the curry.
Recommended use
- Perfect for vegetarian curries with cauliflower, chickpeas or potatoes
- Excellent with mild poultry or fish dishes
- As a base for delicately spiced lentil and vegetable dishes
- Finely dosed, it also works as an exotic note in soups and stews
Recipe idea
Curry Odisha with cauliflower & chickpeas
View recipe
Origin / Ingredients
Ingredients: turmeric, fennel, coriander seed, onion, fenugreek, mustard seed, long pepper, lemongrass, cinnamon flowers, orange zest, green Jalapeño, vanilla, cumin, ginger, cloves, cardamom, caraway, garlic, nutmeg
All ingredients are processed with craftsmanship, 100% at Manufaktur Funke.
Storage
Store in a dry place, away from light. Reseal well after opening.
Ingredients
Curcumin turmeric, sweet fennel, coriander, garlic, black cumin, fenugreek, black mustard, "Lampung" long pepper, lemongrass, orange, onion, ginger, cumin, cardamom, cinnamon, cloves, Birds Eye chilli, mace
Contains: mustard
Additional information
| Weight | 0.065 kg |
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