Curry powder is a ready-made spice blend inspired by the many masalas and richly spiced dishes of South Asia. It is not one traditional Indian recipe; blends vary by region, household and cook. Our curry this year is very fragrant with a deep rich caramel color.

Hannah Glasse’s influential 1747 cookbook included an early English recipe for “currey the India way,” prepared with turmeric, ginger and pepper. Modern curry powders often combine warming, earthy and pungent spices such as turmeric, coriander, cumin, fenugreek, mustard, ginger and black pepper.

Use curry powder in lentils, chickpeas, beans, rice, soups, stews, roasted vegetables, chicken, fish, eggs, marinades and creamy sauces. It is especially good with potatoes, cauliflower, squash, tomatoes, coconut milk and apples.

For a deeper flavor, warm the powder briefly in oil or butter before adding the other ingredients; for a brighter fragrance, stir in a small amount near the end. Curry powder is a blend. Seeds, roots, bark and fruits from several places.              4oz.  –  $5.00