What 20 spices give 100 Hours Curry its unique flavour?

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The Specific Spices in 100 Hours Curry Are Not Detailed

The unique flavour profile of 100 Hours Curry is attributed to a blend of 20 selected spices, however, the specific identities of these spices are not provided in the available information. The establishment emphasizes that these spices are chosen for their medicinal properties, contributing to the curry's distinct mahogany brown colour and deep flavour.
Spice Selection and Colouration

100 Hours Curry utilises an assortment of 20 spices, deliberately chosen for their perceived medicinal benefits. This specific blend is a key component in achieving the curry's signature mahogany brown hue, setting it apart from the more common golden brown Japanese curries.
Flavour Development Through Time

Beyond the spice blend, the curry's rich and deep flavour is cultivated through a meticulous process involving a roux, beef stock, sautéed aromatics like onions, garlic, and ginger, as well as fruits such as apples and bananas. This mixture is then simmered until thick and subsequently chilled to mature for several days, a process that is referenced in the "100 hours" name and contributes to its award-winning taste.
Culinary Context of Japanese Curry

Japanese curry, known as kare raisu when served over rice, has evolved significantly from its origins. Initially influenced by British naval adaptations of Indian curries, it became a staple in Japan, with the British introducing the practice of thickening curries with roux. Over time, Japanese culinary traditions led to the incorporation of fruits like apples to impart sweetness, adapting the dish to local palates.

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What 20 spices give 100 Hours Curry its unique flavour?

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