is a mixture of spices of widely varying composition
developed by the British during their colonial rule of
India as a means of approximating the taste of Indian
cuisine at home.
Most recipes and
producers of curry powder usually include coriander,
and fenugreek in their blends. Depending on the recipe,
additional ingredients such as ginger,
seed, Clove, mustard
seed, green cardamom, black cardamom, nutmeg,
cinnamon, and black
pepper may also be added.
It is also the
name given to a different mixture of spices that include
curry leaves, which is used in South and Eastern Indian