| Curry Powder Widely used in Indian cooking, authentic Indian curry powder is freshly ground each day and can vary dramatically depending on the region and the cook. Curry powder is actually a pulverized blend of up to 20 spices, herbs and seeds. Among those most commonly used are cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron, tamarind and turmeric (the latter is what gives curried dishes their characteristic yellow color). Commercial curry powder (which
bears little resemblance to the freshly ground blends of southern India) comes in two basic styles — standard, and the hotter of the two, "Madras." Since curry powder quickly loses its pungency, it should be stored, airtight, no longer
than 2 months. For information on specific spices used in this blend, see individual listings. If you've got it, but don't know what to do with it, below are some traditional dishes that the spice blend complements nicely. |
| Salads | chicken; egg; fruit; meat; pasta; seafood; vegetable |
| Soups & Stews | beef; chicken; consommé; pea; tomato; vegetable |
| Fish & Poultry | chicken; most fish and shellfish; turkey |
| Meats | beef; lamb; pork |
| Vegetables | beets; carrots; parsnips; sweet potatoes; turnips; winter squash |
|
Pasta; Grains; Dried Beans |
black beans; noodles; rice |
| Cheese & Egg Dishes | cheese spreads; cottage cheese; deviled eggs; egg salad; savory custards |
| Sauces | cheese; cream; curry |
| Miscellaneous | chutneys; savory breads |
| Herb-Spice Index | «--- Return To ---» | Main Page Index |