Curry Powder


Curry powder is an Anglicization of the spices found in traditional Indian cooking; it is a mixture of spices rather than a spice in and of itself. Traditional Indian cooking focuses on sauces, and it is believed that the word "curry" is derived from the Tamil word for sauce, "kari." British colonists tried to market these Indian sauces by replicating blends of these spices, most commonly turmeric, cumin, coriander, and red pepper. This is why curry powder is never mentioned in Indian cookbooks or why certain curry sauces will taste remarkably different from others.


Other names: Curry powder, poudre de curry, Currypulver, polvo de curryCurry, مسحوق الكاري
Translations: Karija pulveris, Karis, Pudra de curry, Curry praha, Curry, Kerriepoeder, करी पाउडर, Caril em pó, Порошка карри, Κάρι σκόνη, مسحوق الكاري, 카레 분말, Kari, 咖喱粉, Pols de curri, Curry prašek, Kari, Polvere di curry, אבקת קארי, Curry, Цурри праха, カレー粉, Poudre de curry, Polvo de curry, Порошку каррі, Curryjauhe, Къри на прах

Physical Description

Curry powder is a blend of spices with recipe varies from region to region, pakistani curry powder, madarasi curry powder. It is usually represent the taste of that part or culture of peoples. Curry powder is fit for all vegetable, pulses or meat dishes of that particular region.

Colors: orangish

Tasting Notes

Flavors: spicy
Mouthfeel: Spicy
Substitutes: Recipe spices

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Select curry powder according to your taste
Buying: fresh and branded are more popular, because these are uniform in quality and taste.

Preparation and Use

you can prepare at home or can select from different brand available in market.

Cleaning: cleans all the raw material before grinding

Conserving and Storing

store in an air tight container


History: as old as human history



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