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A World of Curries: The Curry Pantry PDF Print E-mail
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A World of Curries: The Curry Pantry
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By Dave DeWitt



Note: I have eliminated some of the more common foods that are curried,
such as meats, seafood, fruits, and vegetables, and have concentrated on
seasonings, flavorings, and unusual condiments.

Ajowan

Ajowan (Carum copticum).  Called "Bishop's weed" in some parts of Africa, it is a hairy herb with pungent seeds; an occasional spice in some African curry mixes.

Order this ingredient from The Spice House, here.

Allspice

Allspice (Pimenta dioica).  The dried fruits of a tropical tree, grown mainly in Jamaica, which suggest the aroma of cinnamon, nutmeg, and cloves.  An ingredient in West Indies curries and some commercial curry powders.

 Order this ingredient from The Spice House, here.

 Almond   
Almonds (Prunus amygdalis).  The familiar cultivated nut; an occasional ingredient in curries around the world.
Amchar

Amchar. In India, mango powder; in the West Indies, a masala used to curry mangoes.

Order this ingredient from The Spice House, here.

Anise

Anise (Pimpinella anisum). The licorice-flavored seeds of an annual herb.  An occasional ingredient in Indian curry powders.

Order this ingredient from The Spice House, here.

Annatto

Annatto (Bixa orellana).  An orange-colored extract of the seeds of the annatto tree.  Also called achiote, it used as a coloring agent and seasoning.  An ingredient in some commercial curry pastes.

Order this ingredient from The Spice House, here.

Asafoetida

Asafoetida (Ferula asafoetida).  A gum-resin from the giant fennel plant, used as a seasoning in home and commercial Asian curry pastes.

Order this ingredient from The Spice House, here.

Basil

Basil (Ocimum basilicum).  A common herb native to Central Asia.  Fresh basil is an ingredient in curries from the Malaysian state of Selangor and in curried butters in Ethiopia.

Order this ingredient from The Spice House, here.

Bay Leaf

Bay Leaf (Laurus nobilis).  The leaf of the sweet bay, or laurel tree.  An ingredient in Indian and South African curries and some commercial curry powders.

Order this ingredient from The Spice House, here.

Black Pepper (Piper nigrum).  The pungent berry that is perhaps the most famous spice in the world. It is ubiquitous in curry blends all over the world.

Order this ingredient from The Spice House, here.

Bombay Duck

Bombay Duck.  This ingredient is not duck at all, but rather a small, salted, dried fish that accompanies curries in India and is a curry ingredient in Malaysia.  Substitute anchovies.

Buttermilk
Buttermilk. A thinner version of yogurt; remove the butter from yogurt, and you have buttermilk. Buttermilk is used in curries in southern India. It is also made into a refreshing summer drink, with green chiles, black pepper and salt thrown in it.
Candlenut
Candlenut (Aleurites moluccana).  A fleshy nut of the candleberry tree of Southeast Asia, used as a thickening agent in curries.  Substitute macadamia nuts, Brazil nuts, almonds, or cashews.
Cardamom

Cardamom (Elettaria cardamomum).  The seeds of a relative of ginger, primarily grown in India and Guatemala.  Unripe (green or white) cardamom pods are also sold; the seeds must be removed before using.  A common ingredient in home and commercial curry powders.

Order this ingredient from The Spice House, here.

Cashew Nut (Anacardium occidentale).  Nut of a small evergreen tree (cashew apple) of the Western Hemisphere that is laden with fat, up to 48 percent.  They are commonly used in south Indian curries and snacks.  They are an occasional ingredient in Nepalese and Spice Islands curries.

Cassia

Cassia (Cinnamomom cassia).  The scraped, dried bark of a relative of cinnamon.  It is often used in place of cinnamon in the curries of Southeast Asia and Malaysia.

Order this ingredient from The Spice House, here.

Cayenne

Cayenne (Capsicum annuum).  One of the hotter dried chiles; its powder commonly appears in worldwide curries.  See Chile peppers.

Order this ingredient from The Spice House, here.


Celery Seed

Celery seed (Apium graveolens var. dulce).  The seed of the common salad vegetable.  An ingredient in some commercial curry powders.

Order this ingredient from The Spice House, here.

Chile Peppers (Capsicum spp.).  The fruits of the Capiscum genus, they provide most of the heat in curries.  They are found all over the world and are used dried in commercial  home powders and both fresh and dried in curry pastes.  I have suggested appropriate chiles and substitutions in the recipes.

Order this ingredient from The Spice House, here.

Cilantro

Cilantro (Eryngium foetidum).  Coriander leaf, often used as a garnish for curries, or is chopped and sprinkled over them.  An ingredient in some curry pastes.

Order this ingredient from The Spice House, here.

 Cinnamon

Cinnamon (Cinnamomum zeylanicum).  The bark of an evergreen tree which grows in western India and in Sri Lanka.  It is a common ingredient in curry powders and pastes from all over the world.

Order this ingredient from The Spice House, here.

Cloves

Cloves (Eugenia caryophyllata).  The dried, unopened flower buds of an evergreen tree native to the Moluccas; the spice is now grown extensively in Zanzibar.  Cloves are a common ingredient in curry powders and in curry pastes from Southeast Asia, Malaysia, and Indonesia.

Order this ingredient from The Spice House, here.

Coconut (Cocos nucifera).  The fruit of the Cocos genus of palms, found in tropical regions all over the world.  The grated flesh, and milk extracted from it, appear in tropical curries from around the world.

 Congo Pepper

Congo pepper (Capsicum chinense).  A extremely hot chile that is commonly added to Trinidadian curries.
Coriander

Coriander (Eryngium foetidum).  The seed of a Mediterranean herb; one of the commonest ingredients in curry powders.

Order this ingredient from The Spice House, here.

Cumin

Cumin (Cuminum cyminum).  The seed of a common annual herb native to Egypt; another common ingredient in curry powders.

Order this ingredient from The Spice House, here.

Curry Leaf

Curry leaf (Murraya koenigii).  The aromatic leaf of the curry leaf tree, which grows on the Indian subcontinent.  The leaf is used primarily in Indian home curry powders, and usually does not appear in commericial powders and pastes.



 

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