Rani Curry Powder Mild

All I can say is yummy! Very balanced blend of ingredients makes this an awesome curry powder. No salt or heat spice makes it extremely versatile for multiple different recipes. Will highly recommend this product! Definitely will buy it again.

It is a savory spice - not "hot". I especially like it with the rice cooker but have also used it on salmon - delicious, quick and easy. (I can't tolerate spicy foods.) I like the healthy, mild meals of India. When watching cooking shows or recipe books. there could be about 15+ ingredients! I don't want to spend that much time making a dish. So this is a PERFECT time saver. FYI: The same for Mole sauces.

It's just what I've been looking for - mild, yet flavorful. This will be my go to curry.

Package arrived a bit damaged but not leaking. Great flavor and mild spice.

This is a great alternative to traditional recipes that contain types of pepper and hot spice. Amazing Big flavor with very little heat.

I love making curry but recently needed to cut peppers out of my diet. I was so excited to find this perfect curry blend that is so robust in flavor but without any heat! It's a God send. Best curry I ever made!

There are cheaper options out there, but a friend recommended rani, WOW! Great curry flavor that i am accustomed (fiji & pacific islands), just the right amount of heat.

I like this basic, Indian style curry powder for most all of my Indian cooking. I transfer it to a ball jar, though, because it takes a while for me to go through so much curry powder. It's a very good value and has a genuine but mild flavor, with good depth. Now there is no one curry powder that is going to be complete, because they are all different. This one is mild, bright (yellow), skewed toward the more lightweight, colorful side (and I swear I detect a touch of hing). You can use a lot of it without the flavor overpowering the food, which I find is a plus, because it adds a lot of color without being overwhelming. Just remember, if you're new to Indian cooking, that this curry powder, like all curry powders, needs to be cooked to be digested. I cook it for a few minutes at least, on its own or with red pepper powder and other things, in part of the pan, in butter+olive oil, until it starts to brown, then mix in liquid and other things. Not cooking your curry powder and/or red pepper powder, is a sure way to get the kind of indigestible stuff you find at cheap Indian restaurants, food which should be served with a Pepcid pill. While you could make a basic curry using only this, I always add garlic, onion, ginger, hot pepper powder, and some other kinds of spices (like Rani garam masala or even fresh curry leaves). Curry powder was invented for the English and traditional Indian cooking uses the elemental spices, which is such a pain that I can't imagine anyone ever doing it, unless they like to cook all day, which is not in the cards for me.