Blending spices is a key factor in Indian cuisine/ In India; spice blend recipes are passed down through generations. Most Indian cooks have a wide variety of fresh spices to use and have many various mixtures for different recipes. A common ingredient in many curry mixtures is turmeric, which gives curries a distinctive yellow color. Other popular spices in curries include coriander, ginger, garlic, chilies, pepper, cinnamon, cloves, nutmeg, cardamom, cumin and tamarind. Different types of curries use different main ingredients depending on their region or country.
The word curry means different things to different people. In America many people believe curry is an Indian spice. To add to the confusion curry powder is sold in most supermarkets and many recipes call for curry powder. Curry powder is actually a blend of spices. In India, they may be confused if a recipe called for curry powder as they have such a variety.
The word “Khari” from which “curry” is derived, comes from Southern India and refers to a sauce of any kind. “Curry powder” was developed by the British during their colonial rule of India to be able to take the taste of Indian cuisine home with them, without having to utilize fresh spices. As a result “curry powder” in the western world has a fairly standardized taste. In India there are millions of curry flavors.