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Maya Kaimals Shelf Stable Indian Simmer Sauces are inspired by recipes from Maya s family and flavors from her travels. An award-winning cookbook author, Maya Kaimal launched her namesake company with simmer sauces because she recognized how time consuming it was to make Indian food from scratch. To use, simply choose a protein or vegetable and saut it in a pan, add the sauce of your choice, simmer for 15-20 minutes, and serve with a grain or flatbread. This line of shelf stable simmer sauces features classic curries from diverse regions of India. The secret to their full flavor lies in using traditional, staged cooking method and only the finest, carefully sourced, all-natural ingredients. They taste like you spent hours making them. Maya s Indian Simmer Sauces are all Vegetarian (most are Vegan), Non-GMO Verified, and Gluten-Free. This line offers the convenience of being a pantry item, with a two-year shelf life, so a satisfying Indian meal can be yours anytime! Packaging may vary.
Frequently Asked Questions
- Q: What are the ingredients in Maya Kaimal Madras Curry Sauce? A: Maya Kaimal Madras Curry Sauce contains a blend of black pepper, coriander, coconut milk, and curry leaves. This sauce is made with premium all-natural ingredients, ensuring a rich and authentic flavor.
- Q: How much does the Maya Kaimal Madras Curry Sauce weigh? A: The sauce weighs twelve point five ounces. This size makes it convenient for meal preparation while providing enough sauce for multiple servings.
- Q: Is Maya Kaimal Madras Curry Sauce gluten-free? A: Yes, it is gluten-free. The sauce is also vegan and Non-GMO Project Verified, catering to various dietary preferences.
- Q: How do I use Maya Kaimal Madras Curry Sauce? A: Simply sauté your choice of protein or vegetables, add the sauce, and simmer for fifteen to twenty minutes. Serve it over grains or flatbreads for a complete meal.
- Q: Can I use Maya Kaimal Madras Curry Sauce with vegetables? A: Yes, it can be used with vegetables. The sauce pairs well with various proteins and vegetables, making it versatile for different diets.
- Q: Is Maya Kaimal Madras Curry Sauce ready to eat? A: No, it is not ready to eat straight from the jar. You need to cook it with your selected ingredients for a delicious meal.
- Q: How should I store Maya Kaimal Madras Curry Sauce? A: Store it in a cool, dry place. Once opened, refrigerate the sauce and consume it within a week for the best quality.
- Q: What is the shelf life of Maya Kaimal Madras Curry Sauce? A: The sauce has a shelf life of two years when unopened. This allows you to stock up and have it ready for future meals.
- Q: Is there any artificial flavor in Maya Kaimal Madras Curry Sauce? A: No, there are no artificial flavors. The sauce is made with carefully sourced, all-natural ingredients to ensure authentic taste.
- Q: Can I use this sauce to make a curry for a large group? A: Yes, it is suitable for larger servings. You can easily adjust the quantity based on the number of people you are serving.
- Q: How does this curry sauce compare to other Indian sauces? A: Maya Kaimal Madras Curry Sauce is crafted using traditional techniques and high-quality ingredients, setting it apart from many other store-bought sauces.
- Q: Is Maya Kaimal Madras Curry Sauce suitable for beginners in cooking? A: Yes, it's perfect for beginners. The sauce simplifies the cooking process, making it easy to prepare authentic Indian dishes without extensive experience.
- Q: What flavors can I expect from Maya Kaimal Madras Curry Sauce? A: Expect a zesty flavor profile with notes of black pepper, coconut, and coriander. This combination creates a rich and balanced taste.
- Q: What should I do if my sauce arrives damaged? A: If your sauce arrives damaged, contact customer support for assistance with a return or replacement. They are generally responsive to such issues.
- Q: Does Maya Kaimal Madras Curry Sauce contain any allergens? A: The sauce does not contain common allergens like gluten, dairy, or GMOs. However, always check the label for specific ingredient concerns.

