Product Code Database
Curry powder is a spice mix for curry originating from the Indian subcontinent, adapted from but not to be confused with the native spice mix of garam masala.
Conceived as a ready-made ingredient intended to replicate the flavor of an Indian sauce, it was first sold by Indian merchants to British traders.
Curry powder was used as an ingredient in 18th-century British recipe books, and commercially available from the late 18th century, with brands such as Crosse & Blackwell and Sharwood's persisting to the present. In Australia, a common curry spice is Keen’s curry powder. The ingredient "curry powder", along with instructions on how to produce it, are also seen in 19th-century US and Australian cookbooks, and advertisements.
British traders introduced the powder to Meiji Japan, in the mid-19th century, where it became known as "Japanese curry", and evolved into a distinct dish.
In the United States, curry powder is expected to contain at least these ingredients: turmeric, coriander, fenugreek, cinnamon, cumin, black pepper, ginger, and cardamom.
The 1999 East African Standard (EAS 98:1999) does not define an ingredient baseline. A newer 2017 draft from Uganda does require turmeric, coriander, cumin, fenugreek and mustard.
The Indian (FSSAI), Pakistani (PS:1741–1997), and international (ISO 2253:1999) standards do not define a baseline of essential ingredients.
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