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The birth of the curry and the effect it has had on the world

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Curry originates from the Indian subcontinent, & the word “curry” is derived from the Tamil “Kari,” which represents a soup or sauce to be served with rice. As we know it in the West, Curry powder was invented in Britain in the 18th century and has been around since then. Indian curry spices is made up of various spices, with turmeric, coriander, cumin, and red chilies being the most frequently used. In the rest of the world, curries are made from scratch using these spices, either whole or grinned, in combination with other ingredients to create unique combinations based on regional traditions.

The amount of sauce produced in Indian curry spices can be classified as “dry” or “wet,” depending on the type of curry. Dry curries are similar in flavor to more spicy stir-fries. For example, in India, the spices are typically tempered, which means they are roasted or fried in oil before being incorporated. In contrast, the spices are typically blended raw before being used in Thailand.

Some documents found in Pakistani archaeological digs date back to 2600 BCE and include suggestions for using a mortar and pestle to pound spices together. References to cumin that date back more than 2000 years. Other Indian curry spices like black pepper, cinnamon, and cardamom had arrived in the region before the beginning of this millennium. They were already being traded from Kerala in India to the Middle East as early as 3000 BCE.

Here are a few examples of countries that have consumed curry regularly or even elevated it to the status of a national dish:

Indian curry

It also uses “curry” leaves, which are derived from the fragrant Murraya Koenigii tree, which grows in India and imparts the distinct flavor of Indian curries to the dish. Curry dishes in India are almost always started with a ginger- garlic paste, which is made by pounding the two fresh ingredients together and frying them in oil or ghee before adding vegetables. Fresh coriander is usually added at the end of the dish, right after the dish has finished cooking.

Bangladesh curry

Bangladesh uses many of the same spices as Bengali India, and it makes extensive use of sumac, a Middle Eastern red seed that is used in dry curries and on grilled vegetables and salads. Bangladeshi cuisine is similar to Bengali Indian cuisine. It imparts a tart, lemony flavor to the dish. Among the most popular spice blends in Bangladesh is Panch Phoran, which contains fenugreek, cumin, black mustard seeds, fennel seeds, and nigella seeds (also known as black cumin or onion seeds), which are all used whole and in equal proportions, and is not ground at all.

Thailand curry

Thai curries are typically served with a generous amount of broth, almost like a rich soup, and contain coconut milk as a base and kefir lime leaves and lemongrass, almost always in some form. The spices are ground raw or roasted with herbs and garlic to form a paste, with the mixture occasionally being fried before being added to the soup, as in this recipe. In Thailand, ground peanuts are sometimes included in curries.

Indonesian curry

Indonesian curries, known as “gulai,” incorporate spices such as nutmeg, cloves, cinnamon, and even star anise into their dishes to give them a warmer, more rounded flavor. The curries are made creamier by adding coconut cream, ground cashews, or macadamia nuts, to name a few ingredients. Some people also include soy sauce in their curries.

Cambodian curry

Cambodia has elevated one of its curry dishes, known as Amok, to a national delicacy. Essentially, it is a curry dish steamed in a banana leaf. The curry is red, and the ingredients are similar to Thai red curry. In the same way that Thai cuisine uses lemongrass and kaffir lime leaves, Khmer cuisine does as well.

Now you can order all type of Indian curry spices from Curry Traders. Each of our curry kits is made with 100% natural spices, is naturally gluten-free and does not contain any MSG. Vegetarians or vegans can enjoy curry packs from Curry Traders. Instead of chicken, use tofu or cauliflower. We use coconut milk in place of cream in our recipes.

 

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