Curry powder

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Curry Powder

Curry powder (/ˈkʌri/), is a blend of ground spices, originating from the Indian subcontinent, used in the cuisines of many different cultures. It is commonly used in Indian cuisine, but also has a place in the culinary traditions of many other countries.

Etymology

The term "curry" is derived from the Tamil language word 'kari' meaning 'sauce', which is usually understood to mean vegetables, meat, or fish cooked with spices with or without a gravy. The word "powder" is derived from the Old French word "poudre", meaning "dust".

Composition

Curry powder is typically a blend of several spices, including turmeric, coriander, cumin, fenugreek, and chili pepper. Other common additions include ginger, cinnamon, cardamom, cloves, and nutmeg. The exact blend of spices can vary greatly from one recipe to another, and from one region to another.

Usage

Curry powder is used to flavor a variety of dishes, including curries, stews, soups, rice dishes, and vegetable dishes. It is often used in combination with other spices, and can be used as a dry rub for meats, or mixed with oil to create a paste.

Health Benefits

Many of the spices used in curry powder, such as turmeric and ginger, have been associated with health benefits. Turmeric contains curcumin, a compound with anti-inflammatory and antioxidant properties. Ginger has been shown to help with digestion and reduce nausea.

Related Terms

  • Garam masala: A blend of ground spices used in Indian cuisine, similar to curry powder but usually without turmeric.
  • Masala: A term used in South Asian cuisines to describe a mixture of spices.
  • Spice mix: A blend of different spices used to flavor food.

External links

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