Curry powder
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Curry powder is a spice mix (masala) for curry originating from India,<ref name = 'CurryPowderIndia' /> adapted from but not to be confused with the native spice mix of garam masala.<ref name = 'CurryPowderIndia'>Template:Cite web</ref><ref>Template:Cite book</ref>
History
As commercially available in Western markets, curry powder is comparable to the traditional Indian spice mixture known as garam masala ('warm spices').<ref>Template:Cite journal</ref>
Conceived as a ready-made ingredient intended to replicate the flavor of an Indian sauce,<ref>Template:Cite news</ref><ref name="auto">Template:Cite book</ref> it was first sold by Indian merchants to British traders.<ref>Template:Cite book</ref>
The first commercially available curry powder in England was advertised by Sorlie's Perfumery Warehouse on Piccadilly in 1784.<ref name="British Library">Template:Cite web</ref>
Curry powder was used as an ingredient in 18th-century British recipe books,<ref name="auto1">Template:Cite news</ref> and commercially available from the late 18th century,<ref name="British Library"/><ref name="ChaudhuriStrobel1992">Template:Cite book</ref> with brands such as Crosse & Blackwell and Sharwood's persisting to the present. In Australia, a common curry spice mix is Keen's.<ref>Template:Cite news</ref><ref name="taylor">Template:Cite web</ref><ref name="auto1"/> The ingredient "curry powder", along with instructions on how to produce it,<ref>Template:Cite web</ref> are also seen in 19th-century US and Australian cookbooks, and advertisements.<ref>Template:Cite web</ref>
British traders introduced the powder to Meiji Japan, in the mid-19th century, where it became known as "Japanese curry",<ref>Template:Cite news</ref> and evolved into a distinct dish.
Etymology
In the West, the word "curry" is a broad reference to various Indian dishes prepared with different combinations of spices in the Indian subcontinent.<ref>Template:Cite web</ref><ref>Template:Cite book</ref> The sauce-like component characterized by "curry" has been derived from the Tamil word kaṟi meaning literally 'sauce' or 'relish for rice', and finds synonyms with other regional references to local dishes evolving over thousands of years in the Indian subcontinent, such as jhol, shorba and kalia.<ref>Template:Cite web</ref><ref name="auto"/>
Ingredients
A number of standards on curry powder have been defined. Most outline analytical requirements such as moisture, ash content, and oil content as well as permissible additives. Some also define a number of expected ingredients.
In the United States, curry powder is expected to contain at least these ingredients: turmeric, coriander, fenugreek, cinnamon, cumin, black pepper, ginger, and cardamom.<ref>Template:Cite web</ref>
The 1999 East African Standard (EAS 98:1999) does not define an ingredient baseline.<ref>Template:Cite web</ref> A newer 2017 draft from Uganda does require turmeric, coriander, cumin, fenugreek and mustard.<ref>Template:Cite web</ref>
The Indian (FSSAI), Pakistani (PS:1741–1997), and international (ISO 2253:1999) standards do not define a baseline of essential ingredients.<ref>Template:Cite web</ref>
Nutritional information
One tablespoon (6.3 g) of typical curry powder contains the following nutrients according to the USDA:<ref>Template:Cite web</ref>
- Food energy: Template:Convert
- Fat: 0.883 g
- Carbohydrates: 3.52 g
- Fibers: 3.35 g
- Protein: 0.9 g
See also
References
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