Vadouvan is a french curry blend that is absolutely delightful. Leave it to the french to update Indian spices in the most magical of ways...I'm sort of angry they took it upon themselves to 'improve upon' our spices, but also pretty psyched because the result was Vadouvan. Vadouvan is an allium-rich blend of classic curry elements - turmeric, fenugreek, mustard seeds, cumin, coriander, cardamom, sugar, and more. Alliums are the plant family of shallots, onions, scallions, and leeks. In vadouvan, shallots and onions are usually incorporated either granulated or dried. Like most spice blends, the mixture changes slightly depending on who makes it. While I make many of my own spice blends, vadouvan takes some time and skill. While most curry blends out there are stale and cardboard-like, store-bought vadouvan has earned a rightful and permanent place in my spice drawer. It is my go-to spice for roasted veggies (carrots, squash, brussels...the list goes on), a crust for tofu, on pretty much any meat (to die-for on lamb), and any fish (crispy salmon skin with vadouvan is my everything). It's the perfect addition to soups, and I even just mix it with yogurt to make a quick and delicious sauce. Pour a yogurt-vadouvan sauce over some pan-fried fish, and sign your life away to a vadouvan-addiction.