Zanzibar, on the eastern coast of Africa, was introduced to curries by the Omani Sultanate in the 1600s, but the flavors lacks the spiciness of Indian curry. Mostly used in rice, sauces, chicken or seafood salads, vegetables or soups.
Ingredients: Coriander, Cumin, Mustard, Fennel, Fenugreek, Cinnamon, Turmeric, Brown sugar, Hungarian sweet Paprika, Red Chili.
Suggested Usage: Use ½ tsp. per pound of beef, chicken, fish or poultry. To make a paste simply mix 1 tbsp. curry powder with 1 tbsp. each of water and oil.
