Curry is not an indigenous Chinese spice. The term ‘curry’ stands for no single spice or flavour. Different curries have different taste characteristics. The idea of crushing and combining various whole spices entered China by way of Chinese merchants who had travelled to India. Curry became popular in Southern China because of the commercial connections that area enjoyed with South-east Asia.
In the process of assimilation, curry was modified and adapted to the Cantonese taste, res