Goan Curry

Curry Goa from Altes Gewürzamt, fiery and deeply spiced

Curry Goa from Altes Gewürzamt is a very hot curry blend led by black pepper and intensified by chili in third place. Star anise, lemongrass, and cardamom provide an aromatic depth underneath that survives even an hour on the stove.

Curry Goa is the fiery curry blend from Altes Gewürzamt in Klingenberg am Main, packaged in a 70-gram tin. Twenty spices are listed in the ingredients, and the blend derives its character from the west coast of India, where bold spicing is the norm.

Two types of heat and a dark depth

Goa doesn't mince words and really turns up the heat in the pot. Behind the fire are star anise, lemongrass, cardamom, and long pepper, which give the blend an aroma that you can still enjoy long after the plate is empty. If you view heat as a flavor rather than a test of courage, you've come to the right place.

The heat has two sources, and you can taste it clearly. The piperine in the pepper acts immediately, broadly and warmly at the front of the mouth, while the capsaicin from the chili and hot paprika kicks in later, sits deeper, and lasts longer. The sweet paprika behind it primarily contributes color and a mild sweetness.

You won't find star anise in any other of the house's curry blends, and it shapes this one far more than its ninth-place position would suggest. The star-shaped fruit of an evergreen tree from southern China brings a warm, licorice-like tone that withstands long braising instead of evaporating. This is exactly why Goa supports dishes that simmer for an hour.

In a spicy curry sauce with coconut milk

The blend reaches its full potential in a chicken curry with plenty of garlic and ginger, and a dollop of yogurt tames the heat. Lamb, beef, and braised root vegetables also handle it well, as long as there is some fat in the pot. The seasoning works just as well on fried potatoes with onions, provided there is plenty of oil in the pan.

The reason yogurt and coconut milk help here is simple. Capsaicin dissolves in fat and hardly at all in water; the richer the accompaniment, the faster it absorbs the heat. A glass of water, on the other hand, just spreads it further and actually prolongs the sensation.

Goa was under Portuguese rule for about four hundred and fifty years, and the cuisine of the west coast has been seasoned with vinegar ever since—a rarity in the rest of India. A splash of it or some tamarind clarifies the fire remarkably well. Those who prefer it a bit milder should take a look at Curry Maharadja.

Roasted and ground in Klingenberg

In India, every region has its own curry blend, and Altes Gewürzamt takes the work of roasting, grinding, and balancing so many individual spices off your hands, step by step. Every batch is mixed individually and by hand to ensure the proportions are consistently accurate.

Altes Gewürzamt deliberately avoids anti-caking agents, which is why the powder is densely packed in the tin and even a small pinch adds a powerful kick. Half a teaspoon seasons four portions, and if you want to fine-tune the heat, mix it in equal parts with a milder sibling; that way, the aromatics are preserved while the fire is reduced.

Curry Goa is part of the Altes Gewürzamt range, the entire selection can be found under Curry and Masala, and for even more fire, it's worth checking out the regional cuisines.