curry powder
{{Short description|Spice mix}}
{{Use dmy dates|date=July 2021}}
{{Infobox food
| name = Curry powder
| image = Curry powder in the spice-bazaar in Istanbul.jpg
| image_size = 250px
| caption =
| alternate_name =
| country =
| region = Indian subcontinent
| creator =
| course =
| type = Curry
| served =
| main_ingredient = Spices (coriander, turmeric, cumin, chili peppers)
| variations =
| calories =
| other =
}}
Curry powder is a spice mix originating from the Indian subcontinent, adapted from but not to be confused with the native spice mix of garam masala.{{Cite web|title=Curry {{!}} food|url=https://www.britannica.com/topic/curry|access-date=15 December 2020|website=Encyclopedia Britannica|language=en}}{{Cite book|url=https://www.jstor.org/stable/10.1525/j.ctt7zw4ct|title=Curried Cultures: Globalization, Food, and South Asia|date=2012|publisher=University of California Press|isbn=978-0-520-27011-4|edition=1|jstor=10.1525/j.ctt7zw4ct}}
History
As commercially available in Western markets, curry powder is comparable to the traditional Indian spice mixture known as "garam masala".{{cite journal |last1=llays |first1=M |title=The Spices of India-II |journal=Economic Botany |date=1978 |volume=32 |issue=3 |pages=238–263}}
Conceived as a ready-made ingredient intended to replicate the flavor of an Indian sauce,{{cite news |last1=Krystal |first1=Becky |title=Indian curries offer so much flavor and variety. These 6 recipes will expand your repertoire. |url=https://www.washingtonpost.com/news/voraciously/wp/2020/09/19/indian-curries-offer-so-much-flavor-and-variety-these-6-recipes-will-expand-your-repertoire/ |newspaper=The Washington Post |date=19 September 2020}}{{cite book |last1=Iyer |first1=Raghavan |title=660 Curries |date=2016 |publisher=Workman Publishing Company}} it was first sold by Indian merchants to British traders.{{cite book |last1=Sahni |first1=Julie |title=Classic Indian Cooking |date=1980 |publisher=William Morrow and Company, Inc. |location=New York |pages=39–40}}
Curry powder was used as an ingredient in 18th-century British recipe books,{{Cite news|url=https://www.telegraph.co.uk/news/earth/agriculture/food/12097923/Monks-discover-chicken-curry-recipe-in-200-year-old-cookbook.html|title=Monks discover chicken curry recipe in 200-year-old cookbook|last=Jamieson|first=Sophie|date=13 January 2016|work=The Daily Telegraph}} and commercially available from the late 18th century,{{Cite web|url=http://www.bl.uk/learning/timeline/item126721.html|title=First British advert for curry powder|website=www.bl.uk|access-date=19 May 2019|archive-date=23 August 2021|archive-url=https://web.archive.org/web/20210823180723/http://www.bl.uk/learning/timeline/item126721.html|url-status=dead}}{{cite book|author1=Nupur Chaudhuri|author2=Margaret Strobel|title=Western Women and Imperialism: Complicity and Resistance|url=https://books.google.com/books?id=-jH6LEPVn80C&pg=PA240|year=1992|publisher=Indiana University Press|isbn=0-253-20705-3|pages=240–}}{{Cite web|date=1784|title=First British advert for curry powder|url=https://www.bl.uk/learning/timeline/item126721.html|url-status=live|archive-url=https://web.archive.org/web/20121012021434/https://www.bl.uk/learning/timeline/item126721.html|archive-date=12 October 2012|website=British Library}} with brands such as Crosse & Blackwell and Sharwood's persisting to the present. In Australia, a common curry spice is Keen’s curry powder.{{Cite news|url=https://www.independent.co.uk/arts-entertainment/tv/inside-factory-tv-review-greg-wallace-curry-chicken-tikka-masala-a8489311.html|title=TV review: Inside the Factory lifts the lid on how our curries are made|date=15 August 2018|work=The Independent}}{{cite web|last=Taylor|first=Anna-Louise|date=11 October 2013|title=Curry: Where did it come from?|url=http://www.bbc.co.uk/food/0/24432750|url-status=dead|archive-url=https://web.archive.org/web/20140329151125/http://www.bbc.co.uk/food/0/24432750|archive-date=29 March 2014|access-date=|publisher=BBC: Food Knowledge and Learning}} The ingredient "curry powder", along with instructions on how to produce it,{{Cite web|title=Curry Powder from The Virginia Housewife by Mary Randolph|url=https://app.ckbk.com/recipe/virg40027c15s001r009/curry-powder|access-date=2021-08-23|website=app.ckbk.com|language=en}} are also seen in 19th-century US and Australian cookbooks, and advertisements.{{Cite web|last=Moran|first=Frieda|title=From curried wombat to rendang and doro wat: a brief history of curry in Australia|url=http://theconversation.com/from-curried-wombat-to-rendang-and-doro-wat-a-brief-history-of-curry-in-australia-150370|access-date=2021-08-23|website=The Conversation|language=en}}
British traders introduced the powder to Meiji Japan, in the mid-19th century, where it became known as Japanese curry.{{Cite news|url=https://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/|title=Curry — it's more 'Japanese' than you think|last=Itoh|first=Makiko|date=26 August 2011|work=The Japan Times|access-date=19 May 2019|archive-url=https://web.archive.org/web/20180108233344/https://www.japantimes.co.jp/life/2011/08/26/food/curry-its-more-japanese-than-you-think/|archive-date=8 January 2018}}
Etymology
In the West, the word "curry" is a broad reference to various Indian curries prepared with different combinations of spices in the Indian subcontinent.{{cite web |title=Curry |url=https://www.britannica.com/topic/curry |publisher=Britannica}}{{cite book |last1=Collingham |first1=Lizzie |author-link=Lizzie Collingham |title=Curry: A Tale of Cooks and Conquerors |date=2006 |publisher=Oxford University Press |location=New York |page=115 |url=https://archive.org/details/curry00lizz |quote="No Indian, however, would have referred to his or her food as a curry. The idea of a curry is, in fact, a concept that the Europeans imposed on India's food culture. Indians referred to their different dishes by specific names ... But the British lumped all these together under the heading of curry."}} 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.{{cite web |title=Curry |url=https://www.etymonline.com/word/curry#etymonline_v_491 |website=Online Etymology Dictionary}}
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.{{cite web |title=Commercial Item Description - Spices And Spice Blends |url=https://www.ams.usda.gov/sites/default/files/media/CID%20Spices%20and%20Spice%20Blends.pdf |publisher=U.S. Department of Agriculture |access-date=2 February 2022 |date=April 5, 2010}}
The 1999 East African Standard (EAS 98:1999) does not define an ingredient baseline.{{cite web |title=EAST AFRICAN STANDARD: Curry powder — Specification |url=https://law.resource.org/pub/eac/ibr/eas.98.2006.html |website=law.resource.org}} A newer 2017 draft from Uganda does require turmeric, coriander, cumin, fenugreek and mustard.{{cite web |title=DUS DEAS 98:2017 Curry powder — Specification |url=https://members.wto.org/crnattachments/2018/TBT/UGA/18_4275_00_e.pdf}}
The Indian (FSSAI), Pakistani (PS:1741–1997), and international (ISO 2253:1999) standards do not define a baseline of essential ingredients.{{cite web |title=FSSAI Standards for Curry Powder |url=https://www.foodsafetymantra.com/regulatory-insight/spices-condiments-and-additives/fssai-standards-for-curry-powder/ |website=Food Safety Mantra Blog |language=en}}
Nutritional information
One tablespoon (6.3 g) of typical curry powder contains the following nutrients according to the USDA:{{cite web |title=Spices, curry powder |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/170924/nutrients |department=FoodData Central |publisher=U.S. Department of Agriculture Agricultural Research Service |date=1 April 2019 |orig-year=April 2018 |access-date=10 July 2020 }}
- Food energy: {{convert|20|kcal|kJ|order=flip|abbr=on}}
- Fat: 0.883 g
- Carbohydrates: 3.52 g
- Fibers: 3.35 g
- Protein: 0.9 g
References
{{Reflist}}
{{Herbs and spices}}
{{Authority control}}
Category:Herb and spice mixtures