Maharajah

Maharajah is a layered curry spice blend that enriches an earthy body of coriander, cumin, and turmeric with the warm aromas of cardamom, cloves, cinnamon, and nutmeg.

Coriander adds a refreshing, slightly citrusy character to the mixture, while cumin creates a darker, earthier, and slightly roasted base. Turmeric complements this body with its dry, rooty, and slightly bitter character; it also gives the dish a distinct golden color.

Ginger and paprika establish the mixture's warmth in two different ways. Ginger provides a brighter, warming sharpness, while paprika leaves a more rounded, fruity, and lasting warmth. Mustard seeds add a sharp, slightly pungent, and subtly nutty layer.

The floral and citrus aroma of cardamom, the deep warmth of cloves, and the sweet, spicy character of cinnamon form the top notes of the blend. Nutmeg binds these intense aromas together against a rounded and warm background.

Expect an earthy, warm, aromatic profile with slightly sweet spice notes and controlled sharpness. The blend is salt-free; you can adjust the saltiness of the dish according to the recipe and your taste.

• Coriander: Creates a slightly citrusy, warm, and aromatic start.

• Cumin: Adds an earthy, dark, and slightly roasted body to the mixture.

• Ginger: Provides a bright, warming, and vibrant sharpness.

• Mustard Seed: Adds a sharp, slightly pungent, and subtly nutty layer.

• Cardamom: Creates a floral, fresh, and slightly citrusy top note.

• Cloves: Provide a dark, intense, and long-lasting warm spice character.

• Cinnamon: Adds a sweet, woody, and rounded warmth to the mixture.

• Red pepper: Adds fruity depth, color, and controlled temperature.

• Nutmeg: Creates a warm, round, and slightly sweet background.

• Turmeric: With its earthy and slightly bitter character, it complements the body and color of the mixture.

Maharajah initially reveals the warm, dry, and earthy character of coriander, cumin, and turmeric. Then, the vibrant sharpness from ginger, mustard seeds, and paprika becomes apparent. Cardamom, cloves, cinnamon, and nutmeg create an aromatic, warm, and long-lasting layer of spices in the finish.

• Curry and Sauces: Adds a warm, layered body of spice to tomato, yogurt, cream, or coconut milk-based sauces.

• Chicken: It can be used as a dry seasoning or marinade base for chicken cooked in a pan, oven, or grill.

• Lamb and Beef: Suitable for stews, meatballs, skewers, oven-baked and slow-cooked meat dishes.

• Legumes: Lentils, chickpeas, beans, and peas add an earthy and aromatic depth to dishes.

• Vegetables: Compatible with potatoes, cauliflower, carrots, zucchini, eggplant, pumpkin, and mushrooms.

• Rice Dishes: It can be used in pilaf, spicy rice, and biryani-inspired recipes.

• Soups and Stews: From lentil soup to vegetable and meat stews, it creates a warm layer of spices.

• Yogurt-based marinades: Yogurt, mixed with oil and lemon, can be used on chicken, meat, or vegetables.

• Eggs: Can be added in small quantities to omelets, scrambled eggs, and egg dishes with vegetables.

• Snacks: Can be used in baked chickpeas, potatoes, and vegetable chips.

For a four-serving curry, sauce, or stew, start with 2 teaspoons of Maharajah . For a more intense spice character, you can gradually increase the amount to 1 tablespoon .

Add the mixture to the oil after the onions, garlic, or ginger and sauté over low-medium heat for 15–20 seconds . To prevent the spices from burning, immediately add the tomatoes, yogurt, coconut milk, broth, or other liquids in the recipe.

For 500g of chicken, you can mix 2–3 teaspoons of Maharajah with 2 tablespoons of yogurt and 1 tablespoon of oil. Let the chicken rest in the refrigerator for 1–4 hours .

For 500g of lamb or beef, use 2–3 teaspoons of the mixture, combining it with oil or yogurt. You can let the meat marinate in the refrigerator for 2–8 hours .

For 500g of vegetables, mix 2 teaspoons of Maharajah with 1–2 tablespoons of oil and toss the vegetables just before baking.

For four servings of lentil, chickpea, or other legume dish, you can use 1 1/2–2 teaspoons . For a more layered flavor, add half of the mixture at the beginning of cooking and the remainder during the last 10 minutes .

For 2 cups of rice, 1 1/2–2 teaspoons of Maharajah mixture is sufficient. You can use the mixture by briefly sautéing it in oil before adding the rice, or by mixing it directly into the cooking water.

Since Maharajah spices do not contain salt, adjust the saltiness of the dish accordingly. Do not sauté the mixture in hot oil for too long, as the ground spices can easily burn at high heat.