---
product_id: 250432558
title: "Rajah Spices Hot Madras Curry Powder | Madras Powder | Madras Curry | (100g (Pack of 10))"
brand: "rajah"
price: "$36.66"
currency: USD
in_stock: true
reviews_count: 9
category: "Rajah"
url: https://www.desertcart.us/products/250432558-rajah-spices-hot-madras-curry-powder-madras-powder-madras-curry
store_origin: US
region: United States of America
---

# Resealable freshness pack Authentic hot heat punch Premium quality & safety Rajah Spices Hot Madras Curry Powder | Madras Powder | Madras Curry | (100g (Pack of 10))

**Brand:** rajah
**Price:** $36.66
**Availability:** ✅ In Stock

## Summary

> 🌶️ Ignite your kitchen with Rajah’s legendary Madras heat — don’t miss the curry revolution!

## Quick Answers

- **What is this?** Rajah Spices Hot Madras Curry Powder | Madras Powder | Madras Curry | (100g (Pack of 10)) by rajah
- **How much does it cost?** $36.66 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/250432558-rajah-spices-hot-madras-curry-powder-madras-powder-madras-curry)

## Best For

- rajah enthusiasts

## Why This Product

- Trusted rajah brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Freshness Locked In:** Resealable packaging ensures every pinch stays vibrant and aromatic, batch after batch.
- • **Pure & Clean Flavor:** No artificial colors or additives—just the pure, bold taste of expertly sourced spices.
- • **Heritage Spice Mastery:** Rajah’s legacy since 1931 brings you authentic Madras heat that connects you to home.
- • **Versatile Culinary Power:** Elevate any dish with a complex blend of coriander, turmeric, cumin, and fiery chili.
- • **Vegetarian Society Approved:** Crafted to meet high vegetarian standards, perfect for mindful, modern diets.

## Overview

Rajah Spices Hot Madras Curry Powder is a premium, vegetarian-approved blend of traditional Indian spices, expertly sourced since 1931. Packaged in resealable bags to maintain peak freshness, it delivers authentic, vibrant heat without artificial additives—perfect for elevating your culinary creations with a taste of home.

## Description

Product Description Since 1931, Rajah has been sourcing spices from the finest regions, so you and your family can enjoy the tastes you so fondly know as home. Rajah Hot Madras Curry Powder is an aromatic blend of spices that can be used to provide heat to a dish. Highest quality & safety standards and expertly sourced & selected. No artificial colours. Vegetarian Society Approved. Ingredients Ground Coriander, Ground Turmeric, Mustard Powder, Ground Chilli, Bengal Gram, Ground Cumin, Ground Fenugreek, Ground Black pepper, Garlic Powder, iodised salt Directions Use as required Manufacturer Contact Information Westmill Foods, 26 Crown Rd, Enfield, EN1 1TZ

Review: Hot - Makes a good curry, very tasty
Review: Great powder, inspired me to write a guide for curry experimentation - This is good curry powder, even without adding any further spices/herbs this will make a very passable curry. For anyone who has never made their own curry from scratch before, here is a guide 1. Chop an onion, bell peppers (2 or 3, or to your requirement), chicken or lamb. 2. Add a little cooking oil to a pan and add the onion, pepper, black pepper, and I personaly like a clove or two of garlic and a teaspoon of ginger (both finely chopped). Add butter or oil or ghee (you can mix any of these without flavour problems, I find salted butter is better) as required to keep the mixture from drying up. 3. Add the peppers and stir around until they're coated, adding butter/oil/ghee as required. Simmer until a little softer. 4. Add a tin of chopped tomatoes and stir them in, wait until hot before the next step. 5. Add a spoon or two of curry powder (be fairly liberal about it) and stir it in. Continue to stir for a couple of minutes, taste, add more curry powder to taste. 6-short: Add your meat, maybe a bit of the appropriate Knorr stock pot for added flavour if you think it needs it. Note: If you're more adventurous then ignore 6-long: If you want to tweak the flavour with more spices then take note of Hint 2 at the bottom of this guide, and I recommend you scoop a small amount of your curry into a separate pan just in case you screw it up! 7. If you didn't already pre-cook the meat then pre-cook it now, you can take the curry off the heat and leave it to cool off if you like, this will actually make it better because the flavour has more time to come out! Curry is usually better the next day, it's one of those dishes! :D 8. Add the meat, and if you used lamb then throw some of the fat in there for flavour. 9. Add salt to taste. (I recommend you leave this step until your curry is already perfect, see the Elite Hints for why). Hint 2: When it comes to tweaking the flavour by adding spices you should: Smell the curry and then the spice you think you want to add; smell is two thirds of taste so you should get a sensory preview before you add it! If you do add it then stir it in, don't bother being too thorough about it though because the flavour will take a couple of minutes to come out (longer really but 2 minutes is long enough for the taste test after each spice you add). Final pointer, after the 2 minutes has elapsed you should stir thoroughly to mix the flavour around before you taste test! Final Hint: Whatever you add to your curry, add it in small amounts! You can always add more, but you can't take out what has been put in. Elite Hint: If you added anything vinegary such as "easy coriander" and it's tasting too acidic, you can use a touch of baking powder (sodium bicarbonate) to neutralise the acetic acid and even it out again, but add in small amounts, stir, taste and repeat. One of the by-products of this chemical reaction is sodium (salt), so when you do this you're adding salt. If you find your curry too salty you can add fat (lard, beef dripping, lamb fat, butter, whatever you have), which will even it out within reason. You might wonder why anyone would use "easy" coriander when fresh and/or ground is better, and the answer is that I eat curry spontaneously and can't always go shopping for fresh, which adds something that ground doesn't, and "easy" manages that too but doesn't go off quickly. I leave behind a little of the acetic acid for a very subtle tang that works well with some recipes I invented.

## Features

- Rajah Spices Hot Madras Curry Powder | TASTE OF HOME: Since 1931, Rajah has been sourcing spices from the finest regions, so you and your family can enjoy the tastes you so fondly know as home
- Rajah Spices Hot Madras Curry Powder | SUPERIOR QUALITY: Rajah Spices are of the highest quality & safety standards and are expertly sourced & selected
- Rajah Spices Hot Madras Curry Powder | RESEALABLE: Comes in a resealable bag to maintain freshness
- Rajah Spices Hot Madras Curry Powder | NO ARTIFICIALS: No artificial colours or additives
- Rajah Spices Hot Madras Curry Powder | VEGETARIAN: Vegetarian Society Approved

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B08NVCXD25 |
| Age Range Description | Adult |
| Allergen Information | Contains: Mustard |
| Best Sellers Rank | 14,464 in Grocery ( See Top 100 in Grocery ) 5 in Curry Powder |
| Brand | Rajah |
| Brand Name | Rajah |
| Container Type | Bag |
| Country of Origin | United Kingdom |
| Cuisine | India |
| Customer Reviews | 4.7 out of 5 stars 218 Reviews |
| Diet Type | Vegetarian |
| Global Trade Identification Number | 05015821152581 |
| Item Form | Powder |
| Item Package Weight | 1.3 Kilograms |
| Item Type Name | Rajah Spices Hot Madras Curry Powder | Madras Powder | Madras Curry | (10x100g) |
| Item Weight | 1.14 Kilograms |
| Item form | Powder |
| Manufacturer | RAJAH TASTE OF HOME SINCE 1931 |
| Manufacturer Contact Information | Westmill Foods, 26 Crown Rd, Enfield, EN1 1TZ |
| Model Number | 62945 |
| Number of Items | 1 |
| Number of Pieces | 10 |
| Number of items | 1 |
| Part Number | 62945 |
| Produce Sold As Format | Pre-packaged |
| Produce sold as | Pre-packaged |
| Size | 100 g (Pack of 10) |
| Speciality | Vegetarian |
| Specialty | Vegetarian |
| Unit Count | 1.00 count |
| Unit count | 1.00 count |

## Images

![Rajah Spices Hot Madras Curry Powder | Madras Powder | Madras Curry | (100g (Pack of 10)) - Image 1](https://m.media-amazon.com/images/I/81II-GdU8ML.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: This might seem a stupid question but using this do you end up with something comparable to an authentic British takeaway (say?.Chicken) Madras?**
A: As you know…. Curry taste mainly depends on chefs… And, just to share with you we weekly deliver groceries to 500+ Indian restaurants around M25 and most of our customers use This Rajah Madras Curry powder…So, when you eat Madras Curry at your local restaurant, most probably they used this.

**Q: Is this Vegan friendly**
A: Mrs. Gordon. Sorry, no idea. I have discarded the packaging. Indian mixes such as these are usually vegetarian, but vegan, I'm not sure. Regards Stephen.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Hot
*by M***Y on 16 May 2026*

Makes a good curry, very tasty

### ⭐⭐⭐⭐⭐ Great powder, inspired me to write a guide for curry experimentation
*by D***F on 19 October 2016*

This is good curry powder, even without adding any further spices/herbs this will make a very passable curry. For anyone who has never made their own curry from scratch before, here is a guide 1. Chop an onion, bell peppers (2 or 3, or to your requirement), chicken or lamb. 2. Add a little cooking oil to a pan and add the onion, pepper, black pepper, and I personaly like a clove or two of garlic and a teaspoon of ginger (both finely chopped). Add butter or oil or ghee (you can mix any of these without flavour problems, I find salted butter is better) as required to keep the mixture from drying up. 3. Add the peppers and stir around until they're coated, adding butter/oil/ghee as required. Simmer until a little softer. 4. Add a tin of chopped tomatoes and stir them in, wait until hot before the next step. 5. Add a spoon or two of curry powder (be fairly liberal about it) and stir it in. Continue to stir for a couple of minutes, taste, add more curry powder to taste. 6-short: Add your meat, maybe a bit of the appropriate Knorr stock pot for added flavour if you think it needs it. Note: If you're more adventurous then ignore 6-long: If you want to tweak the flavour with more spices then take note of Hint 2 at the bottom of this guide, and I recommend you scoop a small amount of your curry into a separate pan just in case you screw it up! 7. If you didn't already pre-cook the meat then pre-cook it now, you can take the curry off the heat and leave it to cool off if you like, this will actually make it better because the flavour has more time to come out! Curry is usually better the next day, it's one of those dishes! :D 8. Add the meat, and if you used lamb then throw some of the fat in there for flavour. 9. Add salt to taste. (I recommend you leave this step until your curry is already perfect, see the Elite Hints for why). Hint 2: When it comes to tweaking the flavour by adding spices you should: Smell the curry and then the spice you think you want to add; smell is two thirds of taste so you should get a sensory preview before you add it! If you do add it then stir it in, don't bother being too thorough about it though because the flavour will take a couple of minutes to come out (longer really but 2 minutes is long enough for the taste test after each spice you add). Final pointer, after the 2 minutes has elapsed you should stir thoroughly to mix the flavour around before you taste test! Final Hint: Whatever you add to your curry, add it in small amounts! You can always add more, but you can't take out what has been put in. Elite Hint: If you added anything vinegary such as "easy coriander" and it's tasting too acidic, you can use a touch of baking powder (sodium bicarbonate) to neutralise the acetic acid and even it out again, but add in small amounts, stir, taste and repeat. One of the by-products of this chemical reaction is sodium (salt), so when you do this you're adding salt. If you find your curry too salty you can add fat (lard, beef dripping, lamb fat, butter, whatever you have), which will even it out within reason. You might wonder why anyone would use "easy" coriander when fresh and/or ground is better, and the answer is that I eat curry spontaneously and can't always go shopping for fresh, which adds something that ground doesn't, and "easy" manages that too but doesn't go off quickly. I leave behind a little of the acetic acid for a very subtle tang that works well with some recipes I invented.

### ⭐⭐⭐⭐⭐ Lovely flavour
*by A***R on 19 June 2025*

It's just a good curry powder, lovely flavour at a good price. Arrived on time and is well packaged

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*Product available on Desertcart United States of America*
*Store origin: US*
*Last updated: 2026-07-20*