About the project

The "World's best curry powder project" started 19.11.2011 in Denmark and the mission was clear! 
To develop a yellow curry powder. Not a range of curry powders. One curry powder! 
My inspiration is Tabasco Sauce. A simple and good product that you will find in kitchens all over the world.

I started by testing a lot of the existing curry powders on the marked. 
With these taste profiles in mind I traveled to Kerala in India. The origin of some of the key ingredients in a curry powder. 
Here I discovered the authentic tastes of the southern Indian cuisine and sourced several special spices for the project. 
When I returned to Denmark I started the real development work, making a lot of different recipes.
I documented all the steps in the project on Facebook and got people involved. A international taste panel was assembled and samples was sent all around the world. The feedback has been an essential part of the development process. 

Is it the world’s best then?

I did put up very high standards in this project and it is only fair that people ask!
Basically I wanted to create the “Curry Powder” which people will recommend each other, if they are asked to point out a really good one! Wether you live in Copenhagen, London or Tokyo. Or anywhere else for that matter. 
Impossible to say if it is the best! 
It will always be subjective to the person tasting and their preferences. 
I am not claiming it to be!

What is not to debate is, that it is one of the most complex curry powders going to be produced in the world, containing no less than 44 different spices, herbs, fruits, vegetables! 
The foundation of the taste is based on the typical spices used in a Madras type curry powder. Turmeric, coriander seeds, cumin, fenugreek, black pepper...
On top of this I have worked with all the 5 basic tastes. Sweetness, sourness, saltiness, bitterness, and umami. 
Click to enlarge

Finding these tastes in natural ingredients and giving the curry powder a really balanced taste. 
I have also focused on providing fruity and herbal notes to the blend giving it freshness. A have chosen a medium heat from 
4 different types of chili.
The curry powder also contains the world’s most expensive spice. Saffron.
Trips have been made to Kerala in India to find the best and most authentic spices from the origin, but many special ingredients have been sourced worldwide too.
I have had valuable feedback in the development process by the international taste panel giving me critique and good suggestions. Ensuring a global profile.

Here - nearly 3 years after I started, I have finally finished the project. 
Ready with the Curry Powder: CP44
It has been a long and windig road, but I feel it has been worth the while.

Turmeric, coriander seed, chili, ginger, 
pepper, garlic, onion, cumin, cardamom, 
cinnamon, fenugreek seeds, tamarind, curry leaves, 
fennel, long pepper, allspice, MUSTARD, other spices, 
other herbs, other vegetables, other fruits, 
black salt & saffron threads.

How to use it? 

You can use CP44 just as any other yellow curry powder. Make a luscious chicken korma or another 
Indian classic. But you can of course also use it where ever you crave a rich and delicious curry taste.

Find inspiration and recipes here
For printable version click here
Dansk udgave klik her

Alex Toft Nielsen - August 2014