[{"id":87471161402,"handle":"curries-masalas","title":"Curries \u0026 Masalas","updated_at":"2020-09-29T21:04:15-07:00","body_html":"Curry refers to a cooked vegetable or meat with spices and salt. Masala is a kind of mixed spices used in a curry to add more flavor and taste to it. We have plenty of great curries and masalas to choose from!","published_at":"2019-03-29T15:23:41-07:00","sort_order":"manual","template_suffix":"","published_scope":"web","image":{"created_at":"2019-03-30T15:49:07-07:00","alt":null,"width":200,"height":200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0008\/2735\/9290\/collections\/Turmeric.jpg?v=1599689199"}},{"id":161640611951,"handle":"no-added-salt","title":"No Added Salt!","updated_at":"2020-09-29T21:04:23-07:00","body_html":"\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003c\/strong\u003e\n\u003cp\u003eFlavor, without salt. That's the Holy Grail. \u003c\/p\u003e\n\u003cp\u003eWe choose salt-free and low-salt products with your health and good flavor in mind. If it doesn't taste good, no one's going to want to eat it, right?\u003c\/p\u003e\n\u003cp\u003eFine print:\u003c\/p\u003e\n\u003cp\u003eSodium is a popular ingredient used in food preservation, such as canning. ... To claim it is “low sodium”, the item must have 140 milligrams of sodium or less per serving, and “No Added Salt” does not have salt added, but does not mean that it is a “sodium free” food – and must state this if this is the case.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAll the flavors but no ADDED salt!\u003c\/p\u003e","published_at":"2020-06-17T19:26:12-07:00","sort_order":"manual","template_suffix":"","disjunctive":false,"rules":[{"column":"tag","relation":"equals","condition":"low salt"},{"column":"tag","relation":"equals","condition":"salt-free"}],"published_scope":"web","image":{"created_at":"2020-06-17T19:35:06-07:00","alt":null,"width":200,"height":200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0008\/2735\/9290\/collections\/tom-hermans-O6nOEZcLCWQ-unsplash.jpg?v=1599689099"}}]
Madras curry, hot, is a fairly hot curry sauce (with the exception of seafood madras curries, which are made to a slightly different recipe), red in colour and with heavy use of chili powder. Yoghurt is often used to take away some or all of the heat.
Madras curry is said to originate from the south of India, and gets its name from the city known as Madras when English merchants arrived there in 1640 (now Chennai). However, the name 'Madras Curry' is not used in India, but was invented by restaurants in Britain. The spicy Madras curry served in British restaurants is different from authentic Madras curries, with the British variation originating from British Bangladeshi restaurants in the 1970s.
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