CURRY POWDER or Curry Paste

a condiment so highly seasoned that it is only within recent years that it has obtained a substantial foothold in temperate climates, though it has been extensively used in India and other Eastern countries for many generations. In India it generally consists of black pepper, cayenne pepper and a variety of spices--nutmeg, cinnamon, cloves, etc.--made into a paste or powder with turmeric. Its composition varies with different makers. That sold here usually contains chiefly turmeric, coriander seed, cayenne, black pepper, fenugreek seed, ginger and lime juice. It is retailed in packets, jars, bottles, etc.

The word "curry" is of (Asiatic) Indian origin and originally signified there a "stew"--generally of chicken, veal or lamb. The "finishing" or seasoning of the dish was frequently performed at the table by the host or some other member of the party, many English officers at one time priding themselves on the special combinations of spices, etc., that they had learned or invented, just as in every country many epicures pride themselves on their ability in making a salad or sauce. Later, the word came to be applied more particularly to the mixture of spices added than to the dish itself.

In India and Ceylon, curry sauces are added to a variety of dishes--generally a few minutes before serving or before the completion of cooking. Vegetables of all kinds, in addition to meats, poultry and fish, are so treated.

Curry is best kept in a bottle or jar, tightly corked or stoppered.