Vadouvan Spice Blend

Can you tell me how much dry onion and dry garlic to use to make a batch of Vadouvan like in your recipe. I do not like to use fresh ones as it would make my house smell once in the oven.

• shully

• Vancouver BC

• 5/22/2020

A good spice blend. If it's burning, as my first attempt did, it's because you pulsed the onions too fine. It needs to be a very coarse chop to prevent it from roasting at 350. I however enjoy a finer dice for my blends, so I caramelized it to a nice golden brown in the pan (about 35 mins), then dropped the oven temperature down to 200 and let it slowly toast for about 4 hours. Takes patience, but the results are great and it doesn't burn. I also recommend toasting the fenugreek, cloves, and whole cumin before grinding each of them. I think I'm also going to experiment with grinding half of the blend into a finer powder, like the vadouvan I'm used to purchasing. Hope it helps!

• loltsunamilol

• 4/6/2016

AMAZING is the only word for this....complex flavors and scents!! I use it on potatoes....in stews....truly it makes anything more interesting.....wonderful to smell on a cold wintery day

• dstillery

• montana

• 11/22/2013

Watch the heat -- I followed this exactly, and mine burned between the 45 min. to the hour mark.

• Coastie_cook

• Florida

• 3/17/2013

After making this recipe and experimenting with multiple uses, my husband and I have decided vadouvan is magical. The shrimp recipe was easy and had great depth of flavor - good enough for company! We've also substituted vadouvan for almost any recipe that calls for Indian spices, using 1/4 to 1/3 cup vadouvan in place of about 1 T of curry and half an onion. Vadouvan-instead-of-curry eggplant was outstanding, as was Best Recipe's Chicken and Rice with Indian spices. Make a double batch and try it with anything!

• ginanpaul

• Evanston, IL

• 9/26/2009

This recipe is really amazing and versatile. We made the Fricassee recipe that the Vadouvan accompanied in Gourmet and it blew our minds. We had enough vadouvan left to experiment with. Vadouvan was a big hit in the meatballs we made for a cocktail party. Give it a try. Don't omit ingredients, cook it attentively, and you too will be sold. 5 forks to make up for people who overcook and then blame the recipe.

• Rubix3

• 3/17/2009

Jamie's pureed carrots with vadouvan sounded wonderful on Top Chef, so I gave the vadouvan recipe on Epicurious a try. Twice. I followed the recipe exactly (except left out the cloves because I hate cloves) and it burned badly before the hour in the oven was up. I therefore tried again, keeping the onion pieces larger and making sure to just let the onion mixture get golden brown in fry pan. But it started to burn again in the oven, so I turned the temperature way down. I'm not sure how the end product is supposed to look or taste, but I'm not impressed. Lots of work for a mess of dark brown, dried out caramelized onions and garlic. The spices smell wonderful, but the taste is nothing special. Any ideas on what went wrong?

• Anonymous

• Chevy Chase, MD

• 12/15/2008

I don't get the spelling either, BUT the vadouvan, while time- consuming, was outstanding. Made it with the shrimp/orange juice recipe from the Gourmet online site and guests loved it. It adds a deep, rich, meaty, mysterious note. Recipe made a lot, so I put it in 1/3-cup ziplocks and froze it for future use -- and there will be lots of recipes coming out of my kitchen with this "gold"!

• Anonymous

• Washington DC

• 9/3/2008