Curry is a mixture of several spices. The term curry is a corruption by the English of the term “kari” in Tamil which means sauce. Originally from southern India, we nevertheless already found traces of it in the Indus Valley more than 2000 years BC The first printed recipe for a curry was published in 1747 by Hannah Glasse. It consisted of pepper and coriander. The 4th edition introduces turmeric and ginger. He was called “currey”.
This mixture then spread in the 19th century to the Caribbean by Indian workers in the British sugar industry. It eventually spread to the United States and then to the Western world, becoming a reference in spice blends.
They are found in all states of India, Sri Lanka, Bangladesh, Pakistan and all of Southeast Asia! Each family has its own mixtures and recipes. There is not just one curry but countless curries depending on their origin and their use! In Europe, curries are becoming Westernized according to their composition, the availability of products and a geographical origin. For example, Madras curry (city in Tamil Nadu) is not used in India, the term was invented by restaurateurs in England. Sometimes confusion arises 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 are nevertheless similar and evoke curry:
A variety of immortelle: the silver immortelle ( Helichrysum italicum) whose flowers and leaves are reminiscent of curry. And Kaloupilé ( Murraya koenigii ) is a tree whose leaves are used, which have an odor reminiscent of curry. We then talk about 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 is often the case with spices, needs a vector for diffusing its flavors. Fats are these vectors and propagate all the flavor of a spice. It is therefore advisable to use a curry infusion with meat broth, cream, coconut milk, sauces, oil or butter. Put it at the start of your preparation and if necessary adjust according to your taste at the end of cooking with curry again or turmeric, ginger, pepper and or chilli! It goes very well with meat, fish or even vegetables.
Ours is a “house” blend of 12 spices. It will bring you fruity and floral notes with powerful fragrances. It's a mild curry, no heat on the agenda. The spices that make it up come from India, Madagascar, Hungary and France. All selected directly by us from producers.
Ours is a “house” blend of 12 spices. It will bring you fruity and floral notes with powerful fragrances. It's a mild curry, no heat on the agenda. The spices that make it up come from India, Madagascar, Hungary and France. All selected directly by us from producers.