The dark roasted version is the same spices taken much further. Roasted until almost black, which turns the aroma smoky and the flavour deep.

This is the one for meat. Beef, lamb, pork and chicken curries all want the roasted blend.

Use it in Sri Lankan black pork curry and in any meat curry where you want colour and depth. It is strong, so start with less than an Indian curry powder would need and build from there.

Available at Curry Corner in North Melbourne.