Curry powder: Difference between revisions

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{{Short description|Spice mix}}

{{Infobox food

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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]].

==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.

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}}

* Protein: 0.9 g

{{Herbs and spices}}

[[Category:Curry|*]]

[[Category:Pakistani cuisine]]