One of my favorite spices in the kitchen is curry powder. It’s versatile and can be used in many different ways. It’s actually a blend that I use in a lot of the things I cook. I make Italian, Chinese, Mexican as well as Indian food with curry powder. It’s expandable with many formulations so you can add different ingredients to get the exact flavor that suits you.

This Basic recipe can be expanded into Masala powder and a type of All Spice powder with a few simple editions.

Comfort Food

Curry powder can enhance the flavor of many foods. Adding 1 tbsp or two of the spice blend into traditional American comfort foods, like meatloaf, to give it a spicy and pungent twist. The spices also blend into soups, stews and pasta. Sprinkle the powder to taste (as you would with salt or pepper) into beef stew, spaghetti sauce or pasta salad.

Fruit and Chocolate

Chef Shawn McClain, winner of a 2006 James Beard award and owner of the Chicago restaurants Spring and Green Zebra, is a proponent of curry powder on fruits. Allrecipes.com quotes McClain saying, “We like to combine curry with fruits such as apples, bananas and passion fruit, and sweeter flavors like vanilla.” McClain also said the restaurants serve a Maine lobster spring roll with passion fruit-curry sauce. Katrina Markoff, owner of Vosges Haute Chocolat, utilized curry powder in her first exotic chocolate bar. She went on to add curry to chocolate bars, truffles, ice cream and chocolate-covered fruit pieces.

Anticancer Nutrient

A study reported by the Cork Cancer Research Centre in Ireland in 2009 talked about potent anticancer nutrients in curry powder spices. It specifically focused on the compound curcumin, which is found in turmeric. Turmeric is the spice in the powder that gives curry powder its potent yellow color. Sharon McKenna was the lead author of the study. “Scientists have known for a long time that natural compounds have the potential to treat faulty cells that have become cancerous,” she said at a press conference in 2009. “We suspected that curcumin might have therapeutic value.”

Toothpaste and More

In 2004, Japan became the first country to put curry-flavored toothpaste on sale. David Jago, an executive from an English marketing firm, said in a BBC report that exotic-flavored toothpastes like curry “fits perfectly with the increasing demand for personal, customized solutions.” Curry has also been used as a fragrance in the Herbology Collection by Demeter, as a soda flavor in Japan, and ice cream. The Vosges ice cream curry version mixes it with coconut milk and chilies among other things.

Read more: Types of Curry Powder!

Basic Curry Powder by Wendy
Ingredients
  • 1/2 tsp Red Pepper Flakes
  • 1/2 tsp Mustard Seed
  • 2 Tbsps Ground Coriander
  • 2 Tbsps Cumin
  • 2 Tbsps Turmeric
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Fenugreek Seeds (or to taste)
  • 1/4 tsp Ceyenne Pepper (optional)
  • 3 whole Cloves (optional)
Instructions
  1. Toast the mustard seed and pepper flakes on a hot dry frying pan on medium to low heat for 3-4 minutes or until you start to hear a ‘pop’. (If you use whole coriander seeds you will need to do this as well.) Let cool. (keep in mind this can be hard on the eyes/nose if you let them cook too long and if the temp is too high.)
  2. Combine mustard seed, pepper flakes and the other ingredients into a mill like the GM Model No.35 or whatever food processor you own(mortar and pestle work as well). Grind to a fine powder.
  3. Use immediately or store in an airtight glass container.

Other spices and herbs that go well with curry powder include basil for added aroma and flavor, black pepper for punch, cinnamon and lemon grass. Cardamom is also frequently used in Indian-style curries. To use, bruise the whole, green pods with the back of a knife to release the flavor and then remove before serving. Crush and grind the roasted black seeds and add to dry spice blends. Dried spices should be as fresh as possible when used. Thus, that old bottle of coriander that’s been sitting on your shelf for three years is unlikely to yield the best results. As freshly ground spices will contribute the most flavor to your dishes, if you have time, buy whole spices, toast them gently and then process in a food processor or grind with a mortar and pestle.(from eHow)

Thank you eHow.com!
Other Sources: The Curry Book
~ Wendy B.