Massale - batch of 250g
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Made in Reunion Island
Originating from India and imported by the Indian volonteers arrived in the 19th century on the Reunion Island.
It is and was used as a conservator like curry ans chili powder(no refrigerators in te 19th century).
Composed of Coriander, Cumin, Fenugrec, Caloupilé, Mustard and salt.
Used daily in the Reunion Island cooking in the following dishes : meat, fish , seafood,vegetables and even pastry.
Well known for its use in the cabri massalé.
Easy to use: fry some onions, garlic,and tomatos, then add just one teaspoon of Massalé to have a very exotic dish