Like a worldly student taking a few years off to explore, curry has had time to see the world. The flavor of curry has found its way from India to France, Japan, Brazil, the United States, and everywhere in between. A sultry salt that will make a happy home in any kitchen.

We’ve produced a lovely salt that’s laced with the flavor of curry powder. You may wonder why you might not just use salt and curry powder in a dish as opposed to using curried salt. Well, sometimes you just want a touch of both. Curry as a garnish as opposed to the flavoring, the way you would judiciously use salt.

Looking for an application? Try this: Carve slices off of a fresh baguette and smear them with butter. Now find a radish. A fresh one. Preferably still dirty from being fresh out of the ground. Cut thin slivers and place them on top of the butter. Finish it all off with a flash of this spicy curry salt.

Astounding, isn’t it? Serve it with some Darjeeling tea with a splash of milk for a delightful continental breakfast.