Vadouvan is a spice mixture developed centuries ago by French colonists in India making use of the local spices. It's had a resurgence in the last couple of years. I bought some at Williams-Sonoma on NW 23rd Avenue.
The main ingredients are onion, shallot, curry tree leaves, cumin, turmeric, and other Indian spices. Here are a couple of recipes for making the mixture.
* Gourmet magazine
* Fat-free Vegan Kitchen
I've located only two sources in town: Williams-Sonoma and the new Savory spice shop in Sellwood. Savory said it's a special order though. I'll probably buy their as well, to see which one I like better.
I put the vadouvan in macaroni and cheese. It's considered to be a good match. There are dozens of recipes on the web, but I just put it in the stuff I usually make. It blended well with a subtle taste change. I also made Gourmet's Vadouvan and Orange Shrimp with good results. My readings indicated that vadouvan goes well with potatoes and cauliflower. I like it because all the recipes I've found are simple, and it seems I can add it to dishes without its drastically changing the flavor. It just adds an extra complexity.