Curry – the most famous spice mixture in the world, not to be confused with the curry leaves, which can mainly be bought in Asian shops. The popular spice mix contains a variety of different spices and can contain from 5 spices to well over 20 raw materials. The taste of a curry-spice mixture is difficult to describe and ranges from spicy, floral aromas to bitter, spicy notes to sweetish nuances. The curry powder gets its yellow color and a slightly tart note from the ingredient turmeric. Fenugreek emphasizes the atypical bitter note and should be used sparingly. Cumin is also a classic with a particularly distinctive, heavy aroma that must not be missing in most curry mixes. If you like it spicy to fiery hot, add ginger, chilli, pepper, allspice and nutmeg to your curry powder. A floral, sweet note can e.g. can be achieved through cinnamon, anise and cloves. The combination of different exotic spices combined with the variety of flavors make each curry powder unique.
In India, the word curry describes dishes that are based on a creamy sauce and can contain various ingredients, such as vegetables, fish and meat. This type of stew is seasoned with a mixture of spices (called “massala” in India), which each family prepares individually for the respective dish. The most well-known curry spice mixtures are the Garam Masala, the Madras Curry and the hot Thai Curry. But there is no limit to the variety of recipes here, too, and every Garam Masala, for example, tastes different depending on the manufacturer.
We present you with a basic recipe that you can change depending on your preferences and tastes and also add other ingredients.
Here is our recipe for a standard mix:
- 3 tbsp coriander
- 2 tbsp cumin
- 2 tsp mustard seeds
- 1 tsp chilli
- 1 tsp anise
- 1 tsp turmeric
- 1 tsp cinnamon
- 1/2 tsp fenugreek
Place all spices in a mortar and grind to the desired consistency.
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