Curry powder: Difference between revisions
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'''Curry powder''' is a [[spice mix]] originating from the [[Indian subcontinent]].<ref>{{Cite web|title=Curry {{!}} food|url=https://www.britannica.com/topic/curry|access-date=2020-12-15|website=Encyclopedia Britannica|language=en}}</ref> |
'''Curry powder''' is a [[spice mix]] originating from the [[Indian subcontinent]].<ref>{{Cite web|title=Curry {{!}} food|url=https://www.britannica.com/topic/curry|access-date=2020-12-15|website=Encyclopedia Britannica|language=en}}</ref><ref>{{Cite book|url=https://www.jstor.org/stable/10.1525/j.ctt7zw4ct|title=Curried Cultures: Globalization, Food, and South Asia|date=2012|publisher=University of California Press|isbn=978-0-520-27011-4|edition=1|doi=10.1525/j.ctt7zw4ct}}</ref> |
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==History== |
==History== |
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Revision as of 01:37, 15 December 2020
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| Type | Curry |
|---|---|
| Region or state | Indian subcontinent |
| Main ingredients | Spices (coriander, turmeric, cumin, fenugreek, and chili peppers) |
Curry powder is a spice mix originating from the Indian subcontinent.[1][2]
History
Spice blends were found to be in use almost 4000 years ago, with key ingredients like ginger, garlic, and turmeric, during the days of Indus Valley Civilization.[3] Turmeric is frequently used to flavor or color curry powders.[4]
Curry powder and the contemporary English use of the word "curry" are Western inventions and do not reflect any specific food from the Indian subcontinent, though a similar mixture of spices used in the Northern regions of the Indian subcontinent is called garam masala. Curry powder was used as an ingredient in 18th century British recipe books,[5] and commercially available from the late 18th century,[6][7] with brands such as Crosse & Blackwell and Sharwood's persisting to the present.[8] British traders introduced the powder to Meiji Japan, in the mid-19th century, where it became known as Japanese curry.[9]
Nutritional information
One tablespoon (6.3 g) of curry powder contains the following nutritional information according to the USDA:[10]
- Food energy: 84 kJ (20 kcal)
- Fat: 0.883 g
- Carbohydrates: 3.52 g
- Fibers: 3.35 g
- Protein: 0.9 g
References
- ^ "Curry | food". Encyclopedia Britannica. Retrieved 15 December 2020.
- ^ Curried Cultures: Globalization, Food, and South Asia (1 ed.). University of California Press. 2012. doi:10.1525/j.ctt7zw4ct. ISBN 978-0-520-27011-4.
- ^ Lawler, Andrew (29 January 2013). "The Mystery of Curry". Slate. Retrieved 10 July 2020.
- ^ "Turmeric". WebMD. Retrieved 14 December 2020.
{{cite news}}: CS1 maint: url-status (link) - ^ Monks discover chicken curry recipe in 200-year-old cookbook - Telegraph, Sophie Jamieson, 13 Jan 2016
- ^ British Library- First British advert for curry powder - 1784
- ^ Nupur Chaudhuri; Margaret Strobel (1992). Western Women and Imperialism: Complicity and Resistance. Indiana University Press. pp. 240–. ISBN 0-253-20705-3.
- ^ Inside the Factory (BBC2), TV review: Greg Wallace lifts the lid on how our curries are made The various ingredients of this inspired show are starting to come together in effective and flavoursome ways - Independent - Sean O'Grady @_seanogrady - Tuesday 14 August 2018 23:00
- ^ Itoh, Makiko (26 August 2011). "Curry — it's more 'Japanese' than you think". The Japan Times. Archived from the original on 8 January 2018. Retrieved 19 May 2019.
- ^ "Spices, curry powder". FoodData Central. U.S. Department of Agriculture Agricultural Research Service. 1 April 2019 [April 2018]. Retrieved 10 July 2020.