Curry powder is a blend of many different spices. In a huge sub-continent like India and in neighbouring countries throughout the East, individual spices are mixed to complement the particular style of local cuisine. The various curry powders reflect the availability of the spices and the climate of the region. Curry powders from the hotter regions contain more fiery chilli flavours, while those from the cooler regions usually have warmer and more fragrant flavours. The main spices used in curry powder include dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, black mustard seeds, black peppercorns, ground turmeric and ground ginger. Occasional ingredients include cinnamon, cardamom, fennel seeds, cloves, curry leaves and cayenne pepper. Commercial curry powders usually contain at least a dozen different spices and sometimes as many as 20. It is the ground turmeric that gives curry powder its typical colour.
The type of curry powder used is specific to the type of dish, for example, that used for vegetable dishes is typically sweet and aromatic, that for meat dishes is usually hot and pungent, and that for seafood is usually mild and faintly tangy. Curry powder is, of course, primarily used when making Indian curries, such as this Coconut & Turmeric Curry which makes for a delicious and hearty meal. For a more unique use, try this Coconut Curry Popcorn as a tasty savoury snack and something a little different from your usual buttered-up popcorn.
Ingredients: Curry Powder
Allergens: No known allergens.
Storage: Store in a cool, dry place away from direct sunlight.
Shelf Life: Up to 12 months when stored as above.
Are we missing anything?
If you think we should stock something that we don’t already, let us know – we really appreciate good advice.