1. References

2. See also

Indian recipes for vadouvan blends vary but, at a minimum, must contain pounded onion, garlic, cumin seeds, mustard seeds and fenugreek. The mixture is dried in the sun and then crushed, mixed with castor oil, which has preservative properties, and rolled into balls, which are then dried for several more days.^[3][4]

Similarly, occidental recipes for vadouvan use onions, garlic, spices and oil, but the drying is done using an oven.^[5][6]

References

See also

• List of herbs and spices
• Seasoning

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