USimplySeason Maharajah Indian Spice (2.4 oz) - Deluxe Curry Powder for Rich Indian-Inspired Dishes - Vegan, Non-GMO, No Salt, Made in USA

I steered clear of the common "American" curry powders that are sold in chain groceries for years but read about this particular blend in a recipe. Thought it sounded interesting so gave it a try. It's delicious. Has a smooth, wonderfully complex flavor. For those interested in spicy curry, it has no heat. I just add that separately with cayenne or peppers. This is my new favorite spice blend.

The curry has just the right amount of heat. Very nice.

Love the flavor, perfectly balanced. Just wish it were a bit cheaper.

This is so delicious.

Flavorful and authentic. I've used in a few dishes now and I enjoy the floral notes. Can kick it up a notch with chilis

I'm on my second bottle. I love this stuff. My two favorite ways of using it are in soup and chicken salad. I'd seasoned a chicken cooked in the instant pot with it and used the leftovers to make chicken soup. It was the best chicken soup ever! Now, I add it directly to the soup pot for a rich, flavorful, and deep golden stock. I also like to mix it in mayo along with a dollop of mango chutney to make a "French-style curried" chicken salad.My only complaint is that I wish it came in a larger size, I go through it too quickly, and it's a bit pricey--but so delicious!

I love curry dishes but my real area of expertise is grilling which I write about on my Barbecue Master blog. I decided to try curry on chicken, because I test most products on chicken, so I can really taste the product.The Keema curry seasoning is really light and has a robust flavor with some hints of sweetness. I'd call it spicy without heat which is a great flavor (though I do love hot seasonings as well).The way I use the curry is to coat chicken (or any other meat) with just a little olive oil and then sprinkle on the curry just as I would with a rub. Then, I pat lightly so make sure the seasonings stay on.Being southern, I also tried them in beans. This perks up the flavor especially if you do not have fatback.I noticed some people saying this was a lot of curry and some saying it was very little. I'll let you be the judge with a photo of Keema next to a Pepsi can. This goes a long way sprinkled on grilled food but takes a tablespoon or two to add flavor to beans.My next project is to learn how to make a real curry sauce like at restaurants (or homes). This is great used in my American style creations, but I'd enjoy having it prepared authentically.I did get a discount to try out this curry and to share my thoughts. This would be one of the better flavor combinations I've tried, and I've had a whole bunch of mixtures over the years.

I love the way this tastes with chicken and beef. I haven't tried it on pork or veggie dishes yet but will soon. Great product.