Everything about Curry Powder totally explained
Curry powder is a mixture of
spices of widely varying composition developed by the
British during
their colonial rule of India.
The word "Khari" from which "
curry" is derived, comes from
Southern India and refers to a
sauce of any kind. "Curry powder" was developed by the British, who wished to take the taste of
Indian food home, without having to utilize fresh spices. As a result "curry powder" in the Western world has a fairly standardized taste, but there are literally millions of curry flavors in
India.
Curry powder was largely popularised after
World War II, when
immigrants from
Southeast Asia moved to the UK. Still, curry powder didn't become standardized, as immigrant households often had their own blends of curry powder.
The late 60s and early 70s saw a large increase of Indian food consumption by the UK populace. This also led to an increase of
Indian restaurants. The tradition of keeping special blends of curry powder simply became uneconomical, and curry powder became increasingly standardized.
Indian cooks often have readier access to a variety of fresh spices than their native UK counterparts, and are more likely to make their own mixtures. Indeed, most Indian cooks will have their own specific mixtures for different recipes. These are often passed down from parent to child.
Most recipes and producers of curry powder usually include
coriander,
turmeric,
cumin, and
fenugreek in their blends. Depending on the recipe, additional ingredients such as
ginger,
garlic,
fennel seed,
cinnamon,
clove,
mustard seed,
green cardamom,
black cardamom,
mace,
nutmeg,
red pepper,
long pepper, and
black pepper may also be added.
It is also the name given to a different mixture of spices that include
curry leaves, which is used in
South and
East Indian cuisine.
Further Information
Get more info on 'Curry Powder'.
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