Cookbook:Curry Powder

Curry Powder
CategoryHerbs and spices

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Curry powder is a general blend of spices used to imitate the flavor of South Asian cuisine.[1][2] It should not be confused with specific spice blends used in various Indian curries, such as garam masala, chaat masala, panch phoron, tikka masala, etc.



There is no set blend, and every commercial curry powder blend will be slightly different.[3][4] Spices typically found in curry powders include turmeric, coriander, cumin, ginger, cinnamon, cardamom, fenugreek, pepper, and/or chile powder.[4][5][6][7][8] The heat level varies, and the blend may range from mild to hot.[9][2]

Selection and storage


Like all ground spices, curry powder must be stored in an airtight container at room temperature away from light, heat, and moisture.[3][7][10] Still, the flavor and aroma will fade over time, and you should make sure to check it periodically.[3] Making curry powder fresh is always the best option in terms of flavor.[1]

Curry powder is not actually used to make traditional Indian dishes,[9] which typically rely on more specific spice blends,[5] and many Indian cooks never use it.[5][6][11] Instead, curry powder is used for anglicized Indian dishes like Mulligatawny soup or "curried" Western dishes like curried chicken/egg salad.[5][9] It is also used in Caribbean and various African cuisines influenced by Indian foodways.




  1. a b Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.
  2. a b Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
  3. a b c Everyone (2021-05-15). "Curry Powder". The Woks of Life. Retrieved 2024-05-28.
  4. a b Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
  5. a b c d Velden, Dana. "In Defense of Curry Powder".
  6. a b Uyehara, Mari. "The Real Story of Curry". Food & Wine. Retrieved 2024-05-28.
  7. a b Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
  8. Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark A. (2016-05-02). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons. ISBN 978-1-118-67420-8.
  9. a b c "What Curry Powder Is and How to Use It". The Spruce Eats. Retrieved 2024-05-28.
  10. "Understand Curry Powder and Its Relationship to Indian Cuisine". The Spruce Eats. Retrieved 2024-05-28.
  11. Pie, Indian As Apple. "Just Call it Masala! Curry vs. Masala". Indian As Apple Pie. Retrieved 2024-05-28.