Classic blends
Curry powder
A British-era mixed powder of turmeric, coriander and cumin, shaped by trade with India.
Presented by ClearTrust Free for cooks, makers and the curious.
Curry powder is a ready-made blend developed for export and for cooks abroad who wanted a quick way to flavour curries. It was sold in Britain from the eighteenth century. Indian cooking does not usually use a single curry powder, but many masalas.
What goes in
- Turmeric427%, Colour.
- Coriander seed427%, Base.
- Cumin320%, Earthy.
- Fenugreek17%, Bitter edge.
- Black pepper17%, Bite.
- Red chilli17%, Heat.
- Ginger17%, Warm.
Parts by volume of the whole spice. The ring shows each part's share.
Made step by step
Each drawing shows the operation for that step. Ratios and timings differ from house to house; this is one traditional-style way.
Step 1: Toast Toast the coriander, cumin, fenugreek and pepper separately. Step 2: Rest Cool the spices. Step 3: Grind Grind to a fine powder. Step 4: Blend Mix with turmeric, chilli and ginger. Step 5: Bloom Cook a spoonful in oil with onions at the start of a curry. Step 6: Store Store in a sealed jar, and replace it each year. Finished Curry powder, by share.
Typical content
Turmeric, coriander, cumin, fenugreek, black pepper and chilli are common, with ginger, fennel, cinnamon and cardamom in some. Madras-style versions are hotter. Japan has its own curry roux with a very different, mild flavour.
Use
A spoonful is fried in oil with onion and then liquid and meat or vegetables are added. It is also a seasoning for egg salad and sauces, so there are many ways to use it.
Where it is used
The spices in it
TurmericColour.
FenugreekSeed.
CorianderBase.
CuminThe dried seed of a small parsley-family herb, used whole or ground in many world cuisines.
Black pepperThe dried fruit of a climbing vine, the world's most traded spice.
Chili pepperThe pungent berry of the Capsicum plant, used to add heat to dishes worldwide.
GingerThe pungent rhizome of a flowering plant, widely used as a spice and folk medicine.More on EveryMasala
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Sources and further reading
Original text and drawings by the EveryMasala desk, written with AI assistance and checked against the sources above. The shares are an illustrative, traditional-style ratio, not a standard: every family and maker blends differently. If we have something wrong, tell us.
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Chili pepper: Takeaway, CC BY-SA 4.0, source
- Turmeric: J.M.Garg, CC BY 3.0, source
- Cumin: Sanjay Acharya, CC BY-SA 3.0, source
- Ginger: Forest & Kim Starr, CC BY 3.0, source
- Fenugreek: Yak, CC BY-SA 3.0, source
- Coriander: Thamizhpparithi Maari, CC BY-SA 3.0, source
- Black pepper: David Monniaux, CC BY-SA 3.0, source