Description:

Against what is supposed, the curry is not a spice, but a milledmixture of these and diverse perfuming.
In the face of the diversity of formulas, we have opted for thefollowing one: Cúrcuma, Ginger, Cayena, Pepper, Cardamomo,Anisette, Mustard, Nail, Cilantro, Cinnamon
The curry is usually used in funds for meat (chicken and lambespecially) plates, of fish, stews of vegetables, soups and a longone etc..