Also known as "French Curry," this spectacular blend of east meets west originated in a region of India with a high concentration of French immigrants and remains popular in France and Belgium. The classic preparation involves making a concentrated paste with the Vadouvan spice and lots of sauteed onions and shallots. The paste is then used as a base for sauces and soups (try it in lentil soup) or as a rub on fish and poultry. Its key ingredients are a hint of Chile, some sweetness from Nutmeg, toasted Cumin, Fenugreek seed and Cardamom seed. This blend is salt free.