Curry Powder Hot
Curry powder is a blend of many different spices. In a huge sub-continent like India and in neighbouring countries throughout the East, individual spices are mixed to complement the particular style of local cuisine. The various curry powders reflect the availability of the spices and the climate of the region to which they are credited. Curry powders from the hotter regions contain more fiery chilli flavours – for example, Madras, Mysore, and Goa (vindaloo) are all hot, while those from the cooler, northern regions usually have warmer and more fragrant flavours.
Culinary uses The type of curry powder used is also specific to the type of dish – for example, that used for vegetable dishes is typically sweet and aromatic, that for meat dishes is usually hot and pungent, and that for seafood is usually mild and faintly tangy.
Ingredients The main spices used in curry powders include dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, black mustard seeds, black peppercorns, ground tumeric, and ground ginger. Occasional ingredients include cinnamon, cardamoms, fennel seeds, cloves, curry leaves, cayenne pepper, and allspice. Commercial curry powders usually contain at least a dozen different spices and often as many as twenty. It is the ground tumeric that gives curry powder its typical colour.