Key Ingredient
In authentic Indian cooking, there is no such thing as "curry powder." Rather, individual dishes are seasoned with unique blends of spices that vary with the region, the cook and the recipe. Curry powder, as we know it in the United States, was probably a British invention as the English attempted to bring home the flavors they enjoyed while living in India. Key ingredient: curry powder
The basics: Curry powder is a blend of many different spices and varies by brand. It comes in two basic versions -- standard and "madras," with madras being the hotter variety. Typical spices found in commercial curry powder include cumin, coriander, turmeric, chili, cardamom, ginger, cloves, nutmeg, cayenne, cinnamon, black pepper and fenugreek. Turmeric is the primary spice that gives curry powder its characteristic yellow hue.
Selecting: By law, product ingredients must be listed according to weight. Curry powders whose ingredient lists begin with cumin or coriander seeds are generally of superior quality, and those whose main ingredient is turmeric tend to be inferior, according to cookbook author Sally Schneider. The more fiery products contain greater amounts of chili pepper and black pepper.
Storing: Like all spices, store curry powder in an airtight container in a cool, dark place. It is a good idea to buy curry powder in quantities that will be consumed within six months.
Use: Curry powder goes well with beef, chicken, lamb, shrimp and vegetables. Add it to mayonnaise-based dishes, such as deviled eggs, chicken salad or shrimp salad.
Where to buy: Curry powder is found in the spice section of major grocery stores and supermarkets, and sells for about $3 to $4 an ounce.
Food Stuffs: Morsels
Barbara Burke is a Hawaii-Pacific University instructor who teaches and writes about food and nutrition. Contact her at the Honolulu Star-Bulletin, 7 Waterfront Plaza, Suite 210, Honolulu 96813; or e-mail her at: features@starbulletin.com
