Curry Powder

Common Name

Despite popular belief, curry powder is not an Indian creation, nor a single spice. In fact, it is a mixture of many spices sometimes up to twenty and was invented by the British. The spice trade led to the creation of many trading posts throughout India, which the British soon came to populate and consequently enjoy the many flavors of Indian cuisine.

Curry powder was created as a way to take the many flavors of India back home to Britain, but without having to grind and mix spices before every meal. In India, curry powder is rarely used and curries in general are considered any relatively liquid dish that is usually vegetarian. The word curry is an English word of unknown origins.

The earliest commercial curry powder was available in Britain in 1850. Curry powder became even more popular in the second half of the 20th century, when it became relatively standardized in taste.

Curry powder normally contains coriander, turmeric (which gives it its beautiful yellow color), cumin, fenugreek, and cardamom, as well as many other spices, depending on the brand. It has a very aromatic odor that can be sweet and spicy at the same time. Madras curry powder is generally spicier. Most spice mixes in India are made immediately before cooking and are custom blends used in their entirety with nothing left over.

Purported Medicinal Qualities*

See: coriander, turmeric, cumin, fenugreek, fennel, cardamom, cinnamon, cloves, mustard seed, ginger, garlic

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

Despite its name, curry powder has many culinary uses and should definitely be used outside the realm of curry. Curry powder spice blends vary by brand and by geography, and homemade curry powders vary according to taste. For homemade curry powder use whole spices and grind them immediately before cooking. When making larger quantities of curry powder for later use or for giving, store the powder an airtight container. Powder can be fried in oil or butter prior to cooking to bring out a more intense flavour. Curry powders normally consist of coriander, turmeric, cumin, fenugreek, fennel, cardamom, pepper and chiles. In India, the relative quantities of each spice used in cooking varies by region, season and family, so experiment to find the right formula for your tastes.

Here are a few ideas to get you started:

• Sprinkle curry powder over eggs or potatoes for a little extra kick
• Spread curry powder and hot sauce on chicken and bake
• Add curry powder to yogurt or sour cream for a tangy dip
• Sprinkle curry powder on bean or green salads for a low fat flavour enhancer
• Add curry powder to prepared or fresh carrot or squash soup
• Add a touch of curry powder to rice water before cooking or to the rice saute if using the pilaf method

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