What is Curry Powder?

Curry powder is a spice blend, where the common whole spices used in making curry are combined and ground together
Curry Powder is not Indian creation. It originated in United Kingdom. The ingredients evolved with time. The first recipe for curry (Fowl Rabbit Currey) was published in ‘Art of Cookery’ by Hannah Glasse, 1747. The original recipe included Coriander seeds and Black Peppercorn as the ingredients for curry. In the fourth edition, Glasse revised the recipe to include Ginger and Turmeric.
In 1817, Dr William Kichener was author of 'Apicus Redivivus, The Cook's Oracle. In 1861, Mrs Beeton published 'Book of Household Management'. It included 14 Curry recipes and recipe for Curry Powder based on the recipe by Dr Kitchener. After this book was published, bland stews were Beetonized by adding Curry Powder. "Indian Curry – Powder, founded on Dr. Kitchener’s recipe.’’ Mrs. B remarks:
"We have given this recipe for curry – powder, as some persons prefer to make it at home; but that purchased at any respectable shop is, generally speaking, far superior, and taking all things into consideration, very frequently more economical’’. Here’s the recipe, just in case you don’t have any "respectable’’ shops nearby!
4oz coriander seed
4oz turmeric
2oz cinnamon seed
half oz cayenne
1 oz mustard
1oz ground ginger
half oz allspice
2oz fenugreek seed
Put all the ingredients in a cool oven, where they should remain one night; then pound them in a mortar, rub them through a sieve, and mix thoroughly together; keep the powder in a bottle, from which the air should be completely excluded.’’

By 1780, factories are set up in Madras to produce Curry Powder spice blend to be sold in UK. These curry powders are very heavy on Turmeric powder.

There is no standard set of ingredients, and proportionality thereof to make Curry Powder. Most of the Curry powders have following ingredients

Turmeric

Cumin

Coriander

Dried ginger

Fenugreek seeds

Cinnamon

Cloves

Cardamom

Black peppercorn

Using Curry Powder

Curry powder is used at the start of making curry. Curry powder has water-soluble and fat-soluble flavor components. Therefore, the powder is fried in fats (Oil Butter or Ghee). It may be fried along with other ingredients such as onions and garlic to gather more flavors.

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