Wednesday, April 27, 2011
Several seeds are often blended together to give a distinctive taste. Curry powder is one such mixture but the recipe varies in different provinces of India and also varies for individual dishes, unlike the standard powder which is offered for sale in Britain. For that reason and the significant improvement in flavors, a better dish is obtained by mixing you own. Coriander seed, cardamom seed, and cumin are commonly used along with black pepper, chili, ginger and turmeric; some forms add fennel, fenugreek, mustard and poppy seed plus cinnamon, cloves, nutmeg, allspice and curry leaves. Curry powder is ‘hot’ or ‘mild’ depending on the amount of peppery spices used.
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