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Curry is a way of cooking all throughout S.E. Asia
India, Sri Lanka, Indonesia, Malaysia and Thailand are well known for their curries and each region will have small variations to make it uniquely theirs
This recipe is for the Indian spice blend that is known around the globe.
It is sweet, roasted and spicy in the right proportions – Curries can be fiery or delicate with a complex body.
If you are new to seasoning food with curry spice blend, or want to know more about it download our spice eBook
Get our Spice eBook BELOW to get full instructions on how to use this easy spice blend!
Inside is a recipe for a delicious Lamb and green pea curry
PLUS get 5 other spice blend recipes and instructions
BBQ
Mexican
Lemon Pepper
Cajun
Cuban
Also included in the Ebook :
An amazing discount code to buy our Stainless steel measuring Cups and Spoons – This will ensure accuracy when making your spice mix
The name curry is a derivative from an Indian/Tamil word “Kari” that means sauce.
Curries were originally seasoned with black and white peppercorns instead of chilies and it wasn’t until the late 1400’s that chilies came to India.
Christopher Columbus discovered this spice in Mexico and bought it back to Spain and Portugal where its popularity took off. It was then taken to the rest of the world and now India is the largest producer of chilies for the rest of the world.
A standard Indian curry recipe is usually made with coriander, cumin, turmeric, ginger, cloves and then pepper and chilies are added to give heat if required. In India, families have their own recipes for curry spice blend, as well for Garam Masala. Garam Masala is a spice blend with stronger and sweeter body and is typically found in Northern India.
Curry is used to season soups, meat, eggs and vegetables. It is versatile and lovely with complex notes. Nowadays, this spice still carries many Indian culinary aromas, however with an adaption to the contemporary international culinary
Indian Curry Spice Blend
- 2 tablespoons Cumin powder
- 2 tablespoons white pepper powder
- 2 tablespoons Coriander powder
- ¼ cup Turmeric powder
- 1 teaspoon Ginger powder
- 1 tablespoon Dry mustard
- 1 teaspoon Black pepper powder
- 1 teaspoon Cinnamon powder
- 1/3 teaspoon Cardamom powder
- ½ teaspoon Cayenne pepper
- ½ teaspoon clove powder
- Mix all elements together and use to flavour your food
- Store in a spice jar
For Accurate measurements
A link to the set with a sweet discount is included in the Ebook listed above.
How to store your blends
- Keep away from heat, moisture, and direct sunlight. Avoid storing over the stove, dishwasher, sink or near a window. These elements will reduce flavour intensity and can also introduce moisture to your blend storage containers.
- Always close spice containers tightly after each use.
How to Optimize Freshness
- Spices and herbs that are whole, will maintain their freshness longer than those that are ground.
- Spices and herbs do not spoil as such but they do lose their strength. Old and weak seasonings will not deliver the taste they should.
- Spices and herbs will keep for a long time if they are stored in airtight bottles. The shelf life of properly stored spices and herbs is approximately 4 years for whole spices, 2-3 years for ground spices and 1-3 years for leafy herbs or when using dried peel.
- To see if your spices and herbs are still fresh – Check the look, smell and taste. A visual check for color fading is a good indicator of flavour loss. Taste and smell your spices and herbs; if a fresh odor or taste is not apparent, they need to be replaced.
- Do not sprinkle spices and herbs directly from the bottle over steam. Steam introduced into the bottle will hasten the loss of flavour and aroma. Steam will also result in the spices clumping together.
- Make sure your measuring spoon is completely dry when you dip it into the bottle. Moisture introduced into the bottle will also result in caking and flavour loss.
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The diversity of curry across Southeast Asia truly reflects the rich tapestry of cultural influences in the region. I’ve found that each recipe opens up a new story and experience. For instance, while Indian curries are often celebrated for their robust spices, I love how Thai curries, with their fragrant herbs like lemongrass and kaffir lime, bring a refreshing twist. It’s fascinating how the same core ingredients can transform so dramatically based on regional cooking styles and traditions.
You’ve captured the essence of curries beautifully. The way each region elevates the core ingredients offers not only a unique taste but also a glimpse into their history and culture. When it comes to Indian curries, you’re spot on about the spices; they often tell stories of trade routes and ancient practices. Each spice has its own heritage, layered with tales that go beyond the dish itself. A classic masala might make you think of the northern plains of Punjab, while a coconut curry from Kerala evokes images of palm-fringed backwaters.
“Absolutely! If you’re eager to explore more about the unique flavors and stories behind each curry, check out this link for delicious recipes and cultural insights.”
https://cookinggods.com/ChocolateHealth
Your exploration of curry as a culinary tradition across S.E. Asia really resonates with me! It’s fascinating how each region infuses their unique cultural influences into their versions of curry, creating a tapestry of flavors that tell a story of their heritage.
You nailed it! The way each region plays with curry is like watching artists paint with spices instead of brushes. One area tosses in lemongrass, while another throws in coconut milk like it’s going out of style. And don’t even get me started on the different types of heat—some curries will kiss you softly, while others will send you running for the nearest jug of water like you’re in a spicy triathlon.
Thank you for your thoughtful comment! If you’re intrigued by the diverse flavors and stories behind curry, I invite you to explore more about this vibrant culinary tradition at [insert link].
https://cookinggods.com/SmoothieRecipes
Ah, curry—the spice of life! It’s like a world tour for your taste buds, and each region’s twist feels like a new destination on the culinary map. I remember trying a Sri Lankan curry once that was so fiery, it left me questioning my life choices while simultaneously re-evaluating the boundaries of my spice tolerance!
Curry really does take us on that flavor journey, doesn’t it? Every region has its own unique spin, and trying those variations is like stepping into a different world. Your experience with that Sri Lankan curry sounds intense—nothing like a serious heat check to remind you just how adventurous cooking can be. It’s funny how something as simple as a dish can make us rethink our limits.