Cookbook:Curry Powder
| Curry Powder | |
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Curry powder is a general blend of spices used to imitate the flavor of South Asian cuisine.[1][2] It should not be confused with specific spice blends used in various Indian curries, such as garam masala, chaat masala, panch phoron, tikka masala, etc.
Characteristics
[edit | edit source]There is no set blend, and every commercial curry powder blend will be slightly different.[3][4] Spices typically found in curry powders include turmeric, coriander, cumin, ginger, cinnamon, cardamom, fenugreek, pepper, and/or chile powder.[4][5][6][7][8] The heat level varies, and the blend may range from mild to hot.[9][2]
Selection and storage
[edit | edit source]Like all ground spices, curry powder must be stored in an airtight container at room temperature away from light, heat, and moisture.[3][7][10] Still, the flavor and aroma will fade over time, and you should make sure to check it periodically.[3] Making curry powder fresh is always the best option in terms of flavor.[1]
Use
[edit | edit source]Curry powder is not actually used to make traditional Indian dishes,[9] which typically rely on more specific spice blends,[5] and many Indian cooks never use it.[5][6][11] Instead, curry powder is used for anglicized Indian dishes like Mulligatawny soup or "curried" Western dishes like curried chicken/egg salad.[5][9] It is also used in Caribbean and various African cuisines influenced by Indian foodways.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.
- ↑ a b Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ a b c Everyone (2021-05-15). "Curry Powder". The Woks of Life. Retrieved 2024-05-28.
- ↑ a b Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d Velden, Dana. "In Defense of Curry Powder".
- ↑ a b Uyehara, Mari. "The Real Story of Curry". Food & Wine. Retrieved 2024-05-28.
- ↑ a b Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark A. (2016-05-02). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons. ISBN 978-1-118-67420-8.
- ↑ a b c "What Curry Powder Is and How to Use It". The Spruce Eats. Retrieved 2024-05-28.
- ↑ "Understand Curry Powder and Its Relationship to Indian Cuisine". The Spruce Eats. Retrieved 2024-05-28.
- ↑ Pie, Indian As Apple. "Just Call it Masala! Curry vs. Masala". Indian As Apple Pie. Retrieved 2024-05-28.