Curry powder - Revision history

Fire: Marked this version for translation

2025-06-01T10:30:01Z

Marked this version for translation

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	'''Curry powder''' is a [[spice mix]] for [[curry]] originating from the [[Indian subcontinent]], adapted from but not to be confused with the native spice mix of [[garam masala]].		'''Curry powder''' is a [[spice mix]] for [[curry]] originating from the [[Indian subcontinent]], adapted from but not to be confused with the native spice mix of [[garam masala]].

			<!--T:3-->
	==History==		==History==
	As commercially available in Western markets, curry powder is comparable to the traditional Indian spice mixture known as [[garam masala\|''garam masala'']] ('warm spices').		As commercially available in Western markets, curry powder is comparable to the traditional Indian spice mixture known as [[garam masala\|''garam masala'']] ('warm spices').

			<!--T:4-->
	Conceived as a ready-made ingredient intended to replicate the flavor of an Indian sauce,		Conceived as a ready-made ingredient intended to replicate the flavor of an Indian sauce,

			<!--T:5-->
	Curry powder was used as an ingredient in 18th-century British recipe books, and commercially available from the late 18th century, with brands such as [[Crosse & Blackwell]] and [[Sharwood's]] persisting to the present. In Australia, a common curry spice is [[Keen's\|Keen’s]] curry powder. The ingredient "curry powder", along with instructions on how to produce it, are also seen in 19th-century US and Australian cookbooks, and advertisements.		Curry powder was used as an ingredient in 18th-century British recipe books, and commercially available from the late 18th century, with brands such as [[Crosse & Blackwell]] and [[Sharwood's]] persisting to the present. In Australia, a common curry spice is [[Keen's\|Keen’s]] curry powder. The ingredient "curry powder", along with instructions on how to produce it, are also seen in 19th-century US and Australian cookbooks, and advertisements.

			<!--T:6-->
	British traders introduced the powder to [[Meiji Restoration\|Meiji]] Japan, in the mid-19th century, where it became known as "[[Japanese curry]]", and evolved into a distinct dish.		British traders introduced the powder to [[Meiji Restoration\|Meiji]] Japan, in the mid-19th century, where it became known as "[[Japanese curry]]", and evolved into a distinct dish.

			<!--T:7-->
	==Etymology==		==Etymology==
	In the West, the word "curry" is a broad reference to various Indian dishes prepared with different combinations of spices in the Indian subcontinent. The sauce-like component characterized by "curry" has been derived from the [[Tamil language\|Tamil]] word ''kaṟi'' meaning literally '[[sauce]]' or '[[relish]] for [[rice]]', and finds synonyms with other regional references to local dishes evolving over thousands of years in the Indian subcontinent, such as ''jhol'', ''shorba'' and ''kalia''.		In the West, the word "curry" is a broad reference to various Indian dishes prepared with different combinations of spices in the Indian subcontinent. The sauce-like component characterized by "curry" has been derived from the [[Tamil language\|Tamil]] word ''kaṟi'' meaning literally '[[sauce]]' or '[[relish]] for [[rice]]', and finds synonyms with other regional references to local dishes evolving over thousands of years in the Indian subcontinent, such as ''jhol'', ''shorba'' and ''kalia''.

			<!--T:8-->
	== Ingredients ==		== Ingredients ==
	A number of standards on curry powder have been defined. Most outline analytical requirements such as moisture, ash content, and oil content as well as permissible additives. Some also define a number of expected ingredients.		A number of standards on curry powder have been defined. Most outline analytical requirements such as moisture, ash content, and oil content as well as permissible additives. Some also define a number of expected ingredients.

			<!--T:9-->
	In the United States, curry powder is expected to contain at least these ingredients: [[turmeric]], [[coriander]], [[fenugreek]], [[cinnamon]], [[cumin]], [[black pepper]], [[ginger]], and [[cardamom]].		In the United States, curry powder is expected to contain at least these ingredients: [[turmeric]], [[coriander]], [[fenugreek]], [[cinnamon]], [[cumin]], [[black pepper]], [[ginger]], and [[cardamom]].

			<!--T:10-->
	The 1999 East African Standard (EAS 98:1999) does not define an ingredient baseline. A newer 2017 draft from Uganda does require turmeric, coriander, cumin, fenugreek and mustard.		The 1999 East African Standard (EAS 98:1999) does not define an ingredient baseline. A newer 2017 draft from Uganda does require turmeric, coriander, cumin, fenugreek and mustard.

			<!--T:11-->
	The Indian (FSSAI), Pakistani (PS:1741–1997), and international (ISO 2253:1999) standards do not define a baseline of essential ingredients.		The Indian (FSSAI), Pakistani (PS:1741–1997), and international (ISO 2253:1999) standards do not define a baseline of essential ingredients.

	==Nutritional information==		==Nutritional information== <!--T:12-->

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	One tablespoon (6.3 g) of typical curry powder contains the following nutrients according to the USDA:		One tablespoon (6.3 g) of typical curry powder contains the following nutrients according to the USDA:
	* Food energy: {{convert\|20\|kcal\|kJ\|order=flip\|abbr=on}}		* Food energy: {{convert\|20\|kcal\|kJ\|order=flip\|abbr=on}}
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	* Protein: 0.9 g		* Protein: 0.9 g

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	{{Herbs and spices}}		{{Herbs and spices}}

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	[[Category:Curry\|*]]		[[Category:Curry\|*]]
	[[Category:Pakistani cuisine]]		[[Category:Pakistani cuisine]]

Fire at 10:29, 1 June 2025

2025-06-01T10:29:48Z

← Older revision		Revision as of 19:29, 1 June 2025
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	{{Short description\|Spice mix}}		{{Short description\|Spice mix}}
	{{Infobox food		{{Infobox food
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Fire: Created page with "{{Short description|Spice mix}} {{Infobox food | name = Curry powder | image = Curry powder in the spice-bazaar in Istanbul.jpg | image_size = 250px | caption = | alternate_name = | country = | region = Indian subcontinent | creator = | course = | type = Curry | served = | main_ingredient = Spices (coriander, turmeric, cumin, chili peppers) | variations = | calories = | other = }} '''Curry powder''' is a spice mix for curry origin..."

2025-06-01T10:06:41Z

Created page with "{{Short description|Spice mix}} {{Infobox food | name = Curry powder | image = Curry powder in the spice-bazaar in Istanbul.jpg | image_size = 250px | caption = | alternate_name = | country = | region = Indian subcontinent | creator = | course = | type = Curry | served = | main_ingredient = Spices (coriander, turmeric, cumin, chili peppers) | variations = | calories = | other = }} '''Curry powder''' is a spice mix for curry origin..."

New page

{{Short description|Spice mix}}
{{Infobox food
| name = Curry powder
| image = Curry powder in the spice-bazaar in Istanbul.jpg
| image_size = 250px
| caption =
| alternate_name =
| country =
| region = [[Indian subcontinent]]
| creator =
| course =
| type = [[Curry]]
| served =
| main_ingredient = Spices ([[coriander]], [[turmeric]], [[cumin]], [[chili pepper]]s)
| variations =
| calories =
| other =
}}

'''Curry powder''' is a [[spice mix]] for [[curry]] originating from the [[Indian subcontinent]], adapted from but not to be confused with the native spice mix of [[garam masala]].

==History==
As commercially available in Western markets, curry powder is comparable to the traditional Indian spice mixture known as [[garam masala|''garam masala'']] ('warm spices').

Conceived as a ready-made ingredient intended to replicate the flavor of an Indian sauce,

Curry powder was used as an ingredient in 18th-century British recipe books, and commercially available from the late 18th century, with brands such as [[Crosse & Blackwell]] and [[Sharwood's]] persisting to the present. In Australia, a common curry spice is [[Keen's|Keen’s]] curry powder. The ingredient "curry powder", along with instructions on how to produce it, are also seen in 19th-century US and Australian cookbooks, and advertisements.

British traders introduced the powder to [[Meiji Restoration|Meiji]] Japan, in the mid-19th century, where it became known as "[[Japanese curry]]", and evolved into a distinct dish.

==Etymology==
In the West, the word "curry" is a broad reference to various Indian dishes prepared with different combinations of spices in the Indian subcontinent. The sauce-like component characterized by "curry" has been derived from the [[Tamil language|Tamil]] word ''kaṟi'' meaning literally '[[sauce]]' or '[[relish]] for [[rice]]', and finds synonyms with other regional references to local dishes evolving over thousands of years in the Indian subcontinent, such as ''jhol'', ''shorba'' and ''kalia''.

== Ingredients ==
A number of standards on curry powder have been defined. Most outline analytical requirements such as moisture, ash content, and oil content as well as permissible additives. Some also define a number of expected ingredients.

In the United States, curry powder is expected to contain at least these ingredients: [[turmeric]], [[coriander]], [[fenugreek]], [[cinnamon]], [[cumin]], [[black pepper]], [[ginger]], and [[cardamom]].

The 1999 East African Standard (EAS 98:1999) does not define an ingredient baseline. A newer 2017 draft from Uganda does require turmeric, coriander, cumin, fenugreek and mustard.

The Indian (FSSAI), Pakistani (PS:1741–1997), and international (ISO 2253:1999) standards do not define a baseline of essential ingredients.

==Nutritional information==

One tablespoon (6.3 g) of typical curry powder contains the following nutrients according to the USDA:
* Food energy: {{convert|20|kcal|kJ|order=flip|abbr=on}}
* Fat: 0.883 g
* Carbohydrates: 3.52 g
* Fibers: 3.35 g
* Protein: 0.9 g

{{Herbs and spices}}

[[Category:Curry|*]]
[[Category:Pakistani cuisine]]
[[Category:Anglo-Indian cuisine]]
[[Category:Herb and spice mixtures]]
[[Category:Indian cuisine in the United Kingdom]]
[[Category:Food powders]]
[[Category:Indo-Caribbean cuisine]]
{{二次利用|date=30 April 2025, at 18:07}}