Translations:Curry in the United Kingdom/7/en

The first curry recipe in Britain was published in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for seasoning of "currey". By the fourth edition of the book, other ingredients such as turmeric and ginger were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in South Asia — chili plants had only been introduced into South Asia around the late 16th century and at that time were only popular in southern India.