Curry

Curry is one of the most well-known spice blends. However, not all curries are the same. The powder comprises between 12 and 36 spices, the percentages varying depending on the type of blend. European curry powder usually contains turmeric, pepper, ginger, pimento, paprika, clove, coriander, cardamom, fenugreek, mace, cinnamon and cayenne pepper.

Countries of origin

The term “curry” is derived from the Tamil word kari meaning sauce. Originally, it referred not only to the spice blend itself, but also to dishes seasoned with it. In India, the spices used in various curries are still mixed individually even today. British seafarers brought the typical ingredients for this blend back to Europe sometime in the 18th century, using them to create the “spice” we still know today as “curry powder” and going on to make it popular in cooking all over Europe.

Flavour and aroma

The flavour of curry powder should be harmonious and well-balanced. It has a hot-spicy, slightly tropically sweet flavour and aroma. None of the individual spices should dominate the overall taste. Goes with rice dishes, fish, lamb, veal or poultry, white meat ragouts, but also beans, dressings, sauces and piquant fruit dishes Curry powder is extremely versatile in use. However, rice dishes with curry are the most classical combination. Curry also goes well with mutton, lamb, veal, chicken, fish and all white meat ragouts and fricassees. A true specialty is bananas and ham slices with curry, although the spice also imparts a full-flavoured note to dressings and sauces. The aroma develops more effectively if the curry powder is first warmed briefly in oil before being added to a dish.


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