Cookbook:Curry Powder

Curry powder is a general blend of spices used to imitate the flavor of South Asian cuisine. It should not be confused with specific spice blends used in various Indian curries, such as garam masala, chaat masala, panch phoron, tikka masala, etc.

Characteristics
There is no set blend, and every commercial curry powder blend will be slightly different. Spices typically found in curry powders include turmeric, coriander, cumin, ginger, cinnamon, cardamom, fenugreek, pepper, and/or chile powder. The heat level varies, and the blend may range from mild to hot.

Selection and storage
Like all ground spices, curry powder must be stored in an airtight container at room temperature away from light, heat, and moisture. Still, the flavor and aroma will fade over time, and you should make sure to check it periodically. Making curry powder fresh is always the best option in terms of flavor.

Use
Curry powder is not actually used to make traditional Indian dishes, which typically rely on more specific spice blends, and many Indian cooks never use it. Instead, curry powder is used for anglicized Indian dishes like Mulligatawny soup or "curried" Western dishes like curried chicken/egg salad. It is also used in Caribbean and various African cuisines influenced by Indian foodways.