Curry is one of the most popular spices when it comes to giving a different touch to the preparations.
With its origins in India, many think that curry is a condiment that comes from a plant only, but the truth is far from that.
The word curry was first recorded in a native ethnicity of southern India, where they seasoned their meals with curry tree leaves. When the English discover these new flavors they decide to begin their commercialization; a process that was complicated because the curry leaves quickly lose their characteristic smell and taste.
It was in this way that began to combine curry, with other spices to achieve the original flavor of those Hindu preparations.
This preparation can receive other names besides curry: Garam Masala or Korma. In India each family makes its own curry based on 7 spices that characterize them.
This can be found in two presentations, powder (most commercial in America and Europe) and paste (used in Thailand and Japan). The preparation varies according to the type of curry prepared.
One of the ways to prepare your personal curry is to combine the curry powder as a base with spices such as ginger, cumin, turmeric, nutmeg, pepper, mustard seeds, oregano, etc. The proportions of each spice will depend on the final result you want.
In this form it’s also combined with other spices but can be fresh as ginger root, coconut milk, fermented fish sauce, basil among others.
To prepare the ideal curry for your kitchen you only have to explore the amount of spices that you would like to feel in each dish, whether you like the spicy, the aromatic or the flavors that linger on the palate.