Curry Powder Recipe

A mixture of spices of widely varying composition is known as Curry Powder. Today, we find that the Curry Powder mixtures tend to have fairly standardized taste in the western world. But in India, there are many different curry flavors available.

Curry powder gained popularity in the 1800’s and till this date is popular with Indian food lovers. Today curry powered is exported throughout Europe and North and South America.

Many of the original blends of curry powder are still available throughout the world. During the late 60s and early 70s, there was a large increase of Indian food consumption in the western world. This led to an increase of Indian restaurants. And a result the its became increasingly standardized outside India.

Most Indian cooks have easy access to a variety of fresh Indian spices, and are more likely to make their own indian spice mixtures. Most curry cooks will have their own specific mixtures for different indian recipes. This knowledge is often passed down from one generation to another.

Main Ingredients of Curry Powder:

Most Indian recipes and producers of Indian spices and it usually include the use of coriander, turmeric, cumin, and fenugreek in their blends. Depending on the type of Indian recipe, additional ingredients may be added such as ginger, garlic, fennel seed, cinnamon, clove, mustard seed, green cardamom, black cardamom, mace, nutmeg, red pepper, long pepper, and black pepper.

You can now cook Indian Food by using some of our most popular Indian Recipes. Visit http://www.currydishes.com – We have many recipes for making Indian Food such as Chutney Recipes, Daal Recipes, Dessert Recipes, Drink Recipes, Curry Recipes and much more.

Source by Chirag Kansoda