Curry powder

Curry powder is a spice mix originating from the Indian subcontinent.

Curry powder
TypeCurry
Region or stateIndian subcontinent
Main ingredientsSpices (coriander, turmeric, cumin, fenugreek, and chili peppers)

History

Spice blends were found to be in use almost 4000 years ago, with key ingredients like ginger, garlic, and turmeric, during the days of Indus Valley Civilization.[1]

Curry powder and the contemporary English use of the word "curry" are Western inventions and do not reflect any specific food from the Indian subcontinent, though a similar mixture of spices used in the Northern regions of the Indian subcontinent is called garam masala. Curry powder was used as an ingredient in 18th century British recipe books,[2] and commercially available from the late 18th century,[3][4] with brands such as Crosse & Blackwell and Sharwood's persisting to the present.[5] British traders introduced the powder to Meiji Japan, in the mid-19th century, where it became known as Japanese curry.[6]

Nutritional information

One tablespoon (6.3 g) of curry powder contains the following nutritional information according to the USDA:[7]

  • Food energy: 84 kJ (20 kcal)
  • Fat: 0.883 g
  • Carbohydrates: 3.52 g
  • Fibers: 3.35 g
  • Protein: 0.9 g
gollark: I generally have a circuit network thing run cracking plants if I have too much heavy/light oil.
gollark: I refuse to acknowledge messages which are inconvenient to me.
gollark: Loaded with lots of shielding and "defensive" lasers, it's great against biters.
gollark: Unfortunately, if you... walked...? for too long it just ran out of power.
gollark: VERY fast.

References
  1. Lawler, Andrew (29 January 2013). "The Mystery of Curry". Slate. Retrieved 10 July 2020.
  2. Monks discover chicken curry recipe in 200-year-old cookbook - Telegraph, Sophie Jamieson, 13 Jan 2016
  3. British Library- First British advert for curry powder - 1784
  4. Nupur Chaudhuri; Margaret Strobel (1992). Western Women and Imperialism: Complicity and Resistance. Indiana University Press. pp. 240–. ISBN 0-253-20705-3.
  5. Inside the Factory (BBC2), TV review: Greg Wallace lifts the lid on how our curries are made The various ingredients of this inspired show are starting to come together in effective and flavoursome ways - Independent - Sean O'Grady @_seanogrady - Tuesday 14 August 2018 23:00
  6. Itoh, Makiko (26 August 2011). "Curry — it's more 'Japanese' than you think". The Japan Times. Archived from the original on 8 January 2018. Retrieved 19 May 2019.
  7. "Spices, curry powder". FoodData Central. U.S. Department of Agriculture Agricultural Research Service. 1 April 2019 [April 2018]. Retrieved 10 July 2020.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.