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 poweder 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 Curry Powder 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 - curry powder. 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 curry powder 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.

Ingredients

• 2 tbsp toasted cumin seeds
• 2 tbsp toasted cardamom seeds
• 2 tbsp toasted coriander seeds
• 1/4 cup ground turmeric
• 1 tbsp dry mustard
• 1 tsp red pepper powder

Directions