Curry Powder

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

curry powder of the kind sold commercially, represents an attempt by manufacturers to provide in ready-made form a spice mixture corresponding to those used in S. India. The latter are called kari podi; kari because they incorporate kari leaves (see curry leaf).

A mixture in S. India, as noted already under curry, is likely to include also coriander, cumin, and mustard seeds; red and black pepper; fenugreek; and turmeric—with the possible additions of cinnamon and cloves and cardamom, and channa dal (split chickpeas). All these are roasted and ground to a powder. The powder is freshly prepared when needed.