Curry Knowledge Overview

Curry is a transliteration, originating from Tamil, meaning seasoning. It is primarily made with ginger, yellow as main ingredients,along with various aromatic spices. Its flavor is spicy and slightly sweet, with a special aroma.It is mainly used to cook beef, mutton,chicken, duck,crab, potatoes,cauliflower and soups or stews. In many countries in Southeast Asia, curry is an essential seasoning.

Curry powder mainly consists of turmeric,chili peppers, star anise,cinnamon, Sichuan pepper,white pepper, small fennel seeds,clove, szechuan nut, coriander seed, licorice root, mustard seed, dried ginger, cumin seed, and cardamom.These spices are mixed in proportions generally with aromatic spices at 40%, spicy ones at 20%, coloring agents at 30%, and others (fresh coriander leaves added during cooking) at 10%. Different regions use different recipes for their curry powder, which can be divided into hot curry powder and mild curry powder. The former emphasizes more chili peppers, Sichuan pepper, and dried ginger, while the latter includes more licorice root and coriander seeds in smaller quantities.

Commercially sold curry powders keep their ingredient ratios as trade secrets, so specific components are not listed or disclosed. The formulation ratios of store-bought curry powder are regarded as trade secrets, so the ingredients will not be listed here, nor will any one or two main components be concealed.