Curry, a spice blend or a plant?

Posted by Max Daumin 07/02/2018 Articles by Max Daumin

Curry is a mixture of several spices. The term curry is a deformation by the English of the term "kari" in Tamil which means sauce. Originally from Southern India, there are already traces of it in the Indus valley over 2000 years before J.C. The first printed recipe for a curry was published in 1747 by Hannah Glasse. It consisted of pepper and coriander. The 4th edition introduced from turmeric and ginger. It was called "Currey".

This mixture then extended to the 19th century to the Caribbean by Indian workers in the British sugar industry. He finally spread to the United States and then in the Western world, becoming a reference in spice mixtures.

we find them in all the states of India, Sri Lanka, Bangladesh, Pakistan and all of Southeast Asia! Each family has their own mixtures and recipes. There is not a single curry but countless curry according to their origin and use! In Europe, curry is objected according to their composition, the availability of products and a geographical origin. For example, the Madras curry (Tamil Nadu's city of India) is not used in India, the term was invented by restaurateurs in England. Sometimes confusion is installed in Masala and Curry. A Masala ( मसाला in Hindi) is a mixture of spices like curry. We therefore designate the same thing.

but two plants nevertheless come close to it and evoke the curry:

a variety of immortelle: the silver immortal ( helichrysum Italicum) whose flowers and leaves recall the curry. And the Kaloupilé ( Murraya Koenigii ) is a tree which we use the leaves that have an odor evoking the curry. We then speak of kari or curry leaves. They are widely used in Asia, particularly in India, Vietnam and Thailand. They are also found in Reunion or Mauritius.

Kitchen side:

curry, as often for spices, needs a vector of diffusion of its flavors. The fatty substances are these vectors and propagate the whole flavor of a spice. It is therefore advisable to use a curry in infusion with a meat broth, cream, coconut milk, sauces, oil or butter. Put it at the start of your preparation and if necessary rectify according to your taste at the end of cooking with curry again or turmeric, ginger, pepper and or chili! It accompanies meats, fish or vegetables very well.

ours is a "home" assembly of 12 spices. will bring fruity and floral notes with powerful perfumes. It’s a sweet curry, no spice on the program. The spices that compose it come from India, Madagascar, Hungary and France. All selected directly by us from producers.

very tastily

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