Curry powder is an adaptation of a traditional spice blend found in Asian, Indoesian, Pakistani, and Bangladeshi cuisines that dates back to the European colonization. Although its point of origin is in the east, it can also be found in many cuisines from around the world—from South Africa to the Caribbean. Its name is derived from the Tamil word for “sauce.” There are two basic types of curry: mild and spicy. This hot curry has a fiery kick that will add pizzazz to any savory dish.

Cooking Notes

• Comes in a 2 oz. package.
• Traditionally, curry powder is used in a dish made with broth, vegetables and some sort of meat, poultry, fish, or shellfish. However, depending on the religious beliefs and preferences of the cook, curry can also be vegetarian.
• Use in roghan josh, madras, and vindaloo.
• Excellent on most meat and seafood dishes.
• Add to coconut milk-based dishes to make it less fiery.
• Like all spices, store it in an airtight jar out of direct sunlight to make it last longer.
• Add some to condiments, like mustard or chutney.
• Good in rice dishes.
• Ingredients: coriander, spices, turmeric, and chiles.