Curries like fine cuvées, blended in Klingenberg
Altes Gewürzamt curry and masala—these are eleven curry blends by Ingo Holland from Klingenberg am Main—ranging from mild and floral to fiery and hot, hand-blended, and without flavor enhancers. This is not off-the-shelf curry powder, but blends from the workshop of a Michelin-starred chef.
An Altes Gewürzamt curry is created like a fine cuvée: the spice miller selects, roasts, and blends each ingredient individually until the heat, fruitiness, and depth are in perfect balance. Ingo Holland's curry family includes eleven blends—seven curries, three masalas, and the classic Vadouvan, each with its own character and purpose.
Seven curries from Maharadja to Goa
The spectrum ranges from a very mild family curry to a blend for the adventurous. The Curry Maharadja is a gentle introduction that the whole family will enjoy, while the Curry Mumbai is fresh, fruity, and floral. Those who prefer something bolder should reach for the Curry Anapurna, which has medium heat, and the Curry Goa is the hottest blend on the shelf.
The Purple Curry is a minor celebrity: mild, acidic, and shimmering violet. It pairs well with cauliflower, poultry, and anything that benefits from a fruity acidity. Alongside it stand Jaipur and Kashmir—two curries that bring the classic Indian art of seasoning to Klingenberg.
Masalas and the famous Vadouvan
Masala simply means spice blend, and Indian cuisine features countless varieties. The Altes Gewürzamt hand-blends three of these: Garam Masala for braised dishes and lentils, Tandoori Masala for oven dishes and marinated poultry, and Tikka Masala for a spicy twist.
Finally, the Vadouvan is the French-Indian bridge among curries—a blend with roasted onions and garlic that has enjoyed cult status in Michelin-starred kitchens for years. Sauces, fish, vegetables: Vadouvan elevates them all.
How to find your curry
The most important question is the heat level: mild for the family, medium for everyday use, and hot for connoisseurs. Briefly sauté the curry powder in a little oil or butter, as the more gently the spices are warmed, the more fully their essential oils unfold.
Purple Curry belongs with roasted cauliflower and yogurt—one dish, three simple steps, a grand performance. All eleven blends come from the Altes Gewürzamt spice manufactory, founded in 2007 by Michelin-starred chef Ingo Holland and now managed by his son Kilian. Craving more spices from around the world? Then browse the international cuisines of the Altes Gewürzamt. Curry can be so diverse!
